Chlorophyll

What does it do? Chlorophyll, the substance responsible for the green colour in plants, has been used to ameliorate bad breath, as well as to reduce the odours of urine, faeces, and infected wounds. Chlorophyll has anti-inflammatory, antioxidant, and wound-healing properties.^{1  2}

Historically, chlorophyll was used for gastrointestinal problems, such as constipation, and to stimulate blood cell formation in anaemia. Some evidence suggests that chlorophyll helps detoxify cancer-promoting substances, suggesting that chlorophyll may reduce the risk of cancer.^{3 4}

Where is it found? Good dietary sources of Chlorophyll include dark green leafy vegetables, algae, spirulina, chlorella, wheat grass, and barley grass. Supplements of chlorophyll as powder, capsule, tablet, and drinks are also available.

In what conditions might chlorophyll be supportive?

Who is likely to be deficient? Individuals who do not eat plenty of green foods lack chlorophyll in their diets.

How much should I take? Optimal levels remain unknown. Chlorophyll in the amount of 100 mg two or three times per day is used by many people for deodorization.

Are there any side effects or interactions? No side effects have been reported with the use of Chlorophyll.

References:

1. Rudolph C. The therapeutic value of chlorophyll. Clin Med Surg 1930:37;119-21.
2. Chernomorsky SA, Segelman AB. Biological activities of chlorophyll derivatives. N J Med 1988:85;669-73.
3. Gruskin B. Chlorophyll-its therapeutic place in acute and suppurative disease. Am J Surg 1940:49;49-56.
4. Hayatsu H, Negishi T, Arimoto S, et al. Porphyrins as potential inhibitors against exposure to carcinogens and mutagens. Mutat Res 1993:290;79-85.