Chlorophyllin is a sodium copper salt of chlorophyll. It is one of the most potent antioxidants, capable of neutralising free radicals produced by two particularly harmful substances present in food: heterocyclic amines and aflatoxin. Heterocylic amines are found in foods cooked at high temperatures such as fried potatoes, or grilled meat and fish. Aflatoxin is a toxin that comes from mould which grows on food. Both cause cancer by generating DNA-damaging free radicals. Taking chlorophyllin reduced aflatoxin-induced damage to DNA by 55%.
¤ Chlorophyllin also neutralises carcinogens by latching onto them, thus preventing them from binding to DNA. This allows DNA to continue to replicate normally when cells divide and prevents the potential for cancer.
¤ In order for cancer to be initiated, certain pro-carcinogenic chemicals must first be metabolised to active carcinogens. Liver enzymes from the cytochrome P450 family are essential for the metabolisation of some of these procarcinogens. Chlorophyllin reduces the activity of cytochrome P450 enzymes, thus decreasing the risk of certain types of chemically-induced cancer. It also seems able to increase activity of the phase II enzymes responsible for eliminating potentially harmful toxins and carcinogens from the body.
¤ Chlorophyllin protects the body from 55 known dietary carcinogens, including benzopyrene, DMBA, dibenzopyrene, aminoathracene, 2-nitrofluorene or PHIP. Most of these are present in our daily diet. PHIP is the most prevalent heterocyclic amine in fried hamburgers and one of the main ‘suspects’ in colon cancer. Other carcinogens are found in vegetables (including organic) as a result of groundwater contamination.