This article is a little long, but very interesting and helpful.
Chlorophyll absorbs energy from the sun and facilitates photosynthesis in plants. Its unique ability to convert the energy of the sun through photosynthesis is used to make carbohydrates from water and carbon dioxide.
No one can argue with the health benefits of green vegetables which have high concentrations of chlorophyll .Another characteristic of chlorophyll is that it is quite similar to human red blood cells or heme. We have heard about the scientific description of chlorophyll, but there are other interesting facts to know in order to understand completely the biological relationship between chlorophyll and heme.
The Chlorophyll and the Heme
The chlorophyll molecules have similarity to human blood. The only difference is that the central atom in human is iron, while it is magnesium that is the central molecules of plants.
The groundbreaking research was revealed as early as 1926 by Charles Schnabels when he studied about cereal grasses and the possible relationship of the component of pheophytin in chlorophyll and the hemoglobin of human. After that remarkable discovery, there were subsequent researches conducted to variety of animals for further confirmation on the claim. All the findings drew one conclusion: that chlorophyll acts like a physiological stimulant of the red blood cells in the bone marrow.
It was in 1936 when Dr. Arthur Patek reported the fascinating results from the study done with fifteen patients who were diagnosed of anemia. They were asked to take different amounts of green foods along with iron. The level of blood hemoglobin and the number of red blood cells increased faster than with taking iron alone. Therefore, based on the irrefutable reports, the chemical perspective of chlorophyll is similar to the chemical structure of red blood cells.
The Green Color of Chlorophyll
Have you wondered why green is the color associated with chlorophyll and not red or orange? The magnesium which is the central molecule of chlorophyll contains special ring shaped formation which captures wavelengths of light but green is not captured. So, the overall effect of green color is reflected back to our eye. The magnesium provides high alkalizing effect on the body that delivers essential oxygen to body tissues and cells.
Changes in Chemical Structure of Chlorophyll
Please take note that when green vegetables are cooked, the magnesium is removed from the center of the molecules and replaced by a hydrogen atom causing some vegetables to turn olive-gray in color.
Let’s take for example the studies conducted to broccoli. The two thirds of the chlorophyll content of broccoli were removed after 20 minutes of boiling. The World’s Healthiest Cooking suggested technique in preserving the concentrations of chlorophyll present in green vegetables through short steaming times. Nevertheless, the best way to eat these vegetables is in raw form to obtain the complete health benefits of chlorophyll.
Benefits of Chlorophyll
Green foods are considered blood-building foods because of the similarity in structures of the two colored pigments, the red heme and the green chlorophyll. Here are the lists of health benefits we can get from chlorophyll.
1. Chlorophyll is the best aid in gastrointestinal problems.
Refined, low fiber and animal fats contribute to major diseases start in the colon. Gastrointestinal problems can be best treated by improving the digestion and assimilation. Among those natural nutrients that heal the intestinal track, green vegetables high in chlorophyll content aid in loosening and cleansing the colon.
2. Chlorophyll Promotes formation of hemoglobin and red blood cells.
Hemoglobin is the iron-containing substance that provides red blood cells their red pigment and transports oxygen to the body tissues. In fact, we may not realize it but our blood is composed of 75% of hemoglobin. If the central atom of blood is iron, how does chlorophyll help in the formation of red blood cells? As we digest green food, the magnesium helps in rebuilding and replenishing the red blood cells which is responsible for boosting our energy.
3. Chlorophyll treats bad breath.
Bad breath is caused by oral bacteria that resides in a person’s mouth that excrete odiferous waste products. The sulfur compounds of waste products usually lie at the root of breath odor problems. With the double action of chlorophyll, it acts as a deodorizer that eliminates bad odor and reduces the stringent smell of urine and infected wounds.
4. Detoxify toxins that cause cancer.
Researches found that the damaged genes caused by carcinogen substances can be prevented by chlorophyllin, a derivative of chlorophyll wherein the magnesium is removed and replaced with copper. It reduces the binding of carcinogen from foods like cooked meat products that damage the DNA and other organs of the body particularly the liver.
5. Beneficial in assimilating calcium and other heavy minerals.
Chlorophyll is very easy to absorb and assimilate. It is so amazing how it gets into the bloodstream so fast with the least amount of digestion that saves more vital energy. Not only that, cataract cases which is same as an arthritic formation, the hard calcium has come out of solution and becomes milky so that patients cannot see clearly with their cataract condition. Again, chlorophyll can assimilate calcium and balance other trace minerals to rebuild, replace, and exchange with the new tissue.
6. Chlorophyll fights infections.
It is the antioxidant and anti-inflammatory compounds contain Vitamin A, C and E that are responsible for reducing inflammation. In connection to this, the healing aspects of chlorophyll were reported in 1940 by Dr. Benjamin Gruskin. With this vitro experiments, it showed that chlorophyll possess bacteriostic property that kill harmful bacteria. Moreover, the antiseptic properties of chlorophyll have the ability to kill germs by strengthening the tissues.
Article courtesy of C.Del Carmen
