Recently I stumbled across some information on Chlorophyll in one of my Botany textbooks from college (Sometimes I'm so glad I save stuff!). As I started to read about it, it really hit home about just how fundamental chlorophyll is to the existence of life here on Earth. Not to state the obvious, but without it, humans simply couldn't survive here.
In case you didn't know, chlorophyll is the green pigment of plants-the primary photoreceptor pigment. Its main job is to convert the electromagnetic (light) energy of the sun into usable chemical energy through a process called photosynthesis. This chemical energy is what drives the biochemical reactions in (nearly) all living things-including human beings.
In case you didn't know, chlorophyll is the green pigment of plants-the primary photoreceptor pigment. Its main job is to convert the electromagnetic (light) energy of the sun into usable chemical energy through a process called photosynthesis. This chemical energy is what drives the biochemical reactions in (nearly) all living things-including human beings.
This picture is of a type of chlorophyll molecule commonly found in plants-chlorophyll a to be exact. Take a close look at it. Do you see what I see?
Nature's design is brilliant! Notice how the long lipid tail on a chlorophyll molecule makes it look like a plant? (maybe a flower :) Isn't that cool?
Chlorophyll and Your Blood
Now check out this picture of heme. I'm talking heme as in hemoglobin, which is the iron-containing red pigment that transports oxygen in our blood.
Yep! The two are very similar in structure. In fact, cut off chlorophyll's lipid trail (the "stem" which anchors the molecule to the inside of the chloroplast cell) and change the central ion (magnesium in chlorophyll and iron(II) in heme) and the two would be identical. Coincidence? Yeah, right. I mean, seriously. How cool is that?
Chlorophyll and Your Health
Like other plant pigments, chlorophyll is thought to have significant antioxidant and anticancer benefits. For example, research suggests that genetic damage caused by certain carcinogens can be significantly reduced when our diet is regularly supplemented with chlorophyllin-a derivative of chlorophyll. So promising are chlorophyll's health benefits, that it has even been suggested to add chlorophyll to the likes of certain beverages, foods, and chewing tobacco to reduce the risk of cancer (makes you wonder about the stuff we're eating and drinking doesn't it?).
Eat Your Greens! Eat'em RAW!
So, what's the best way to eat our chlorophyll? Pass the salad, please :) Studies have shown that when foods containing chlorophyll are cooked (or worse overcooked), much of their precious chlorophyll-cargo is lost. This makes sense. I think we can all recall a time when a lovely pot of steaming green veggies faded from a bright green to olive gray. To preserve your chlorophyll (and your health), it's best to steam your greens for a very short amount of time. Even better, eat them RAW :) Yum!
Like other plant pigments, chlorophyll is thought to have significant antioxidant and anticancer benefits. For example, research suggests that genetic damage caused by certain carcinogens can be significantly reduced when our diet is regularly supplemented with chlorophyllin-a derivative of chlorophyll. So promising are chlorophyll's health benefits, that it has even been suggested to add chlorophyll to the likes of certain beverages, foods, and chewing tobacco to reduce the risk of cancer (makes you wonder about the stuff we're eating and drinking doesn't it?).
Eat Your Greens! Eat'em RAW!
So, what's the best way to eat our chlorophyll? Pass the salad, please :) Studies have shown that when foods containing chlorophyll are cooked (or worse overcooked), much of their precious chlorophyll-cargo is lost. This makes sense. I think we can all recall a time when a lovely pot of steaming green veggies faded from a bright green to olive gray. To preserve your chlorophyll (and your health), it's best to steam your greens for a very short amount of time. Even better, eat them RAW :) Yum!
"Chloro-filled" Foods
Asparagus, beet greens, bell peppers, broccoli, Brussels sprouts, green cabbage, celery, collard greens, dandelion greens, green beans, green peas, kale, leeks, mustard greens, green olives, parsley, romaine lettuce, sea vegetables, spinach, Swiss chard, and turnip greens.
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