Chlorophyll is responsible for the green pigment in plants. It can be obtained from green leafy vegetables (broccoli, Brussel sprouts, cabbage, lettuce, and spinach), algae (Chlorella and Spirulina), wheat grass, and numerous herbs (alfalfa, damiana, nettle, and parsley). Diets high in chlorophyll have been hypothesized to modify intestinal flora, resulting in improved management of immune disorders, including rheumatoid arthritis. More evidence is needed to support the use of chlorophyll in autoimmune diseases.
Avoid if allergic or hypersensitive to chlorophyll or any of its metabolites. Use cautiously with photosensitivity, compromised liver function, diabetes, or gastrointestinal conditions or obstructions. Use cautiously if taking immunosuppressant agents or anti-diabetes agents. Avoid if pregnant or breastfeeding.
Copyright 2007 Natural Standard, Inc.
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