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Chlorophyll: Chlorophyll is a chemoprotein commonly known for its contribution to the green pigmentation in plants; it is related to protoheme, the red pigment of blood. It can be obtained from green leafy vegetables (broccoli, Brussels sprouts, cabbage, lettuce, and spinach), algae (Chlorella and Spirulina), wheat grass, and numerous herbs (alfalfa, damiana, nettle, and parsley).The benefits of chlorophyll in benign breast disease may be attributed to its ability to alter liver enzyme pathways involved in estrogen metabolism. A combination product containing chlorophyll may be beneficial for this condition, but more research is needed to confirm these preliminary results. It appears that chlorophyll is generally safe and without many side effects or toxicities in non-allergic people.Natural Standard Monograph, Copyright © 2008 (www.naturalstandard.com).
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