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Summary:Chlorophyll is a chemoprotein commonly known for its contribution to the green pigmentation in plants, and is related to protoheme, the red pigment of blood. 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). Chlorophyll has been used traditionally to improve bad breath and other forms of body odor. More recently, chlorophyll has been used to aid in the removal of various toxins via the liver. Supportive evidence suggests it may have anti-inflammatory, antioxidant and chemoprotective activities. Scientific research has demonstrated it may help treat herpes simplex, benign breast disease, chemoprevention, tuberculosis, and rheumatoid arthritis.Scientific Evidence:Uses These uses have been tested in humans or animals. Read more
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Overview
