Clorofilla

The consumption of chlorophyll and its relation to possible effects on human health have been the focus of extensive scientific literature.

In fact, in addition to being used as a food coloring, chlorophyll and chlorophyllin, its derivative, are considered agents with important antioxidant properties.

The chlorophyll in plants is poorly assimilated by our bodies because it is deactivated and destroyed by digestive enzymes and the acidic pH of the stomach.

Chlorophyll is useful due to its internal deodorant action against halitosis, excessive perspiration and the secretion of body odors. Chlorophyll is extracted from vegetable matter such as edible plants, grass, alfalfa and nettles.

This formula is enriched with chlorella and spirulina. Chlorella (Chlorella vulgaris) is known for its beneficialdetoxifying action, which can chelate heavy metals and other toxic substances that may be deposited in the body (like uranium, mercury, copper, cadmium, hydrocarbons, dioxin and insecticides) and encourages their elimination.

Spirulina has antioxidant and hepatoprotective properties. Phycocyanin, the pigment in spirulina, plays a scavenger role and protects against hepatotoxins.

Bibliography

• Sheldon S Hendler. PDR® Nutritional Supplements - 2017 Edition; CEC Editore.
• C. Jubert, J. Mata, G. Bench, R. Dashwood, C. Pereira, W. Tracewell, K. Turteltaub, D. Williams, G. Bailey. Effects of chlorophyll and chlorophyllin on low-dose aflatoxin B1 pharmacokinetics in human volunteers: A pilot study. Cancer Prevention Research. July 22, 2009.