Spring is here and the vegetation is green. In the mid-spring season, people in many places have the custom of picking wild vegetables, eating qingtuan, and steaming rice with green juice to make cakes. They change various patterns and turn the fresh young leaves that sprout in spring into green food and serve them on their own table. . This beautiful green color comes from the leaves of plants and comes from the chlorophyll in the leaves. When it comes to chlorophyll, everyone thinks of photosynthesis. Without photosynthesis, there would be no luxuriant plants; without plants, there would be no herbivores, carnivores, or even humans. In this magical photosynthesis process, one of the key components is chlorophyll.
Chlorophyll has anti-cancer effects
In fact, chlorophyll is not only meaningful to plants, but also important to humans.
Studies so far have found that the health effects of chlorophylls are quite extensive-chlorophyll has anti-oxidant, anti-mutagenic, and even anti-cancer effects. It can prevent the oxidative damage of DNA, and inhibit lipid oxidation by chelating various oxidation-promoting metal ions. In vitro studies have found that chlorophyll can inhibit pancreatic cancer cells because it can inhibit heme oxygenase mRNA expression and enzyme activity.
Previously, the academic community has found that eating too much red meat can promote colorectal cancer. This is because heme has the effect of catalyzing lipid oxidation. When it is too much, it can also promote cell proliferation and cytotoxicity. These are all related to the risk of colorectal cancer. Associated. If you eat foods that contain a lot of chlorophyll, then chlorophyll will replace hemoglobin to protect the human body from being harmed by too much hemoglobin. This is because chlorophyll is a porphyrin structure containing magnesium ions, and heme is a porphyrin structure containing iron ions. The two are very similar, and there is a competitive relationship between them.
Since chlorophyll can chelate a variety of metal ions, and its ability to bind heavy metal ions is particularly strong, it is also used as a heavy metal pollution scavenger.
Chlorophyll can greatly reduce the absorption rate of aflatoxin
Animal studies have found that gavage of spinach chlorophyll extract in obese mice caused by high-fat diet can reduce endotoxemia and reduce multiple indicators of inflammation. In fact, as early as the 1990s, studies have found that chlorophyll and its derivatives can inhibit the mutagenic effects of a variety of chemical carcinogens. Later, human studies in aflatoxin-contaminated areas found that the use of chlorophyllin or chlorophyll-rich foods for preventive intervention can reduce the level of aflatoxin metabolites in the body, which may be beneficial to reduce the pollution caused by aflatoxin. Risk of liver cancer. Studies in areas with a high incidence of liver cancer in my country have also confirmed that chlorophyll and broccoli sprouts beverages are low-cost prevention methods in the presence of aflatoxin contamination.
Animal studies and human studies have found that chlorophyll substances can greatly reduce the absorption and utilization of aflatoxins and reduce the carcinogenic effects of aflatoxins. There is scientific evidence that chlorophyll helps the body eliminate toxins to prevent cancer.
The greener the green leafy vegetables, the higher the chlorophyll content
Spinach, water spinach, small rapeseed, Chinese cabbage, Chinese kale, mustard greens, lettuce, lettuce, green lettuce, fennel, garland chrysanthemum, fungus, celery leaves, radish leaves, pea tips, loofah tips, pumpkin tips, sweet potatoes Leaves (Vax tip), coriander (coriander), leeks, shepherd’s purse, grass head… Any vegetables with dark green leaves and a large ratio of leaves to petioles are considered leafy vegetables. The greener the green leafy vegetables, the higher the chlorophyll content. The higher the chlorophyll content, the stronger the ability of this vegetable to synthesize nutrients and the higher its nutritional value.
Food analysis research has long discovered that the content of chlorophyll has a positive correlation with the content of many nutrients. Dark green vegetables not only have high chlorophyll content, but also high content of folic acid, vitamin K1 (phylloquinone) and magnesium. Vitamin B2, lutein, carotene, flavonoids and other ingredients are also high, and vitamin C is also high. less.
Speaking of this, some people may ask: Can the benefits of chlorophyll be preserved after cooking?
The answer is: yes. So, what are you waiting for? Eat it now.