Every time we eat a raw green, vegetable, we also consume nutritious chlorophyll.
What many people may not know is cooking a vegetable will destroy its chlorophyll content, along with other important enzymes.
Ideally, we should aim to keep our food’s chlorophyll intact because of the numerous benefits it provides. Here are a few of those benefits:
1. Antioxidant Action
Probably the most well-documented benefit of chlorophyll is its powerful combination of antioxidants.
A 2013 study, published in Food and Nutrition Sciences, called chlorophyll compounds “important health-promoting dietary factors which can protect the body through multiple chemical mechanisms.”
The study cited chlorophyll and pheophytins (a chlorophyll molecule lacking a magnesium ion) function as antioxidants that help prevent oxidative DNA damage, as well as lipid peroxidation (cell damage caused by free radicals).
Chlorophyll is believed to scavenge free radicals and chelate (to bond with and neutralize) reactive ions.
2. Reduces Inflammation
Because chlorophyll contains a great deal of antioxidants, it will also help combat chronic inflammation.
3. Possible Carcinogen Removal
Chlorophyll has been shown to reduce carcinogen bioavailability and biomarker damage in animals as well as aflatoxin (a fungal toxin that can attach to grains and spices) in human studies. A smaller study found that chlorophyll might also aid in removal of carcinogens associated with fried-meat products.
“Effects of chlorophyll and chlorophyllin on low-dose aflatoxin B(1) pharmacokinetics in human volunteers.” – Cancer Prevention and Research, 2009 “Inhibition of fried meat-induced colorectal DNA damage and altered systemic genotoxicity in humans by crucifera, chlorophyllin, and yogurt.” – PLOS ONE, 2011
4. Promotes Better Wound Healing
Since the 1940’s chlorophyll has been used topically on wounds to promote healing and reduce inflammation. It is still used for those purposes today.
It is believed chlorophyll slows the growth of some kinds of anaerobic bacteria and, therefore, aids in the healing process.
5. Odor Control
Chlorophyll has been used for over a half-century as a way to control internal odors. It is used topically to dampen fouls smells from wounds.
It has also been employed internally to reduce the smell of colostomy bags, urine and feces.
A new study on people who suffer from Fish Odor Syndrome – a genetic disease that causes some people to smell like fish – found 60 mg of chlorophyll daily reduced that smell.
Chlorophyll from BarleyLife®
Each 4-gram serving of BarleyLife® contains over 19 mg of chlorophyll.
BarleyLife® is processed cold, locking in the freshness as well as the nutrition of other chlorophyll and digestive enzymes one would normally find in a fresh vegetable.
As a powder, the nutrients in BarleyLife® can be absorbed quickly and more effectively than a garden-variety vegetable. It is also easier to digest and only contains 15 calories per serving.
To learn more about BarleyLife® and BarleyLife® Xtra, Click Here.