叶绿素的6大好处和疗愈力量 6 Chlorophyll Benefits & Healing Powers

　

叶绿素的6大好处和疗愈力量

　

我们在科学课上,我们非常了解叶绿素-负责的绿色植物。叶绿素从太阳中吸收能量，促进植物的光合作用。它通过光合作用转化太阳能量的独特能力被用来从水和二氧化碳中制造碳水化合物。

同样的，没有人会质疑绿色蔬菜的健康益处，因为绿色蔬菜含有高浓度的叶绿素成分。然而，你听说过叶绿素的其他特征吗?叶绿素与人类红细胞或血红素非常相似。除了我们听说过的关于叶绿素的科学描述之外，为了完全理解叶绿素和血红素之间的生物学关系，还有很多有趣的事实需要了解。

叶绿素和血红素

叶绿素分子与人类血液相似。唯一的区别是人类血红蛋白的中心原子是铁，而镁是植物的中心分子。

早在1926年，查尔斯·施纳贝尔(Charles Schnabels)在研究谷类草料以及叶绿素中叶绿素成分与人类血红蛋白的可能关系时，就揭示了这项突破性的研究。在这一引人注目的发现之后，随后又对各种动物进行了研究，以进一步证实这一说法。所有的发现都被浓缩成一个结论性的发现:叶绿素的作用类似于骨髓中的红细胞的生理刺激。

 HEALTH BENEFITS OF CHLOROPHYLL 

1936年，亚瑟·帕特克博士报告了这项研究的有趣结果，该研究对15名被诊断为贫血的患者进行了研究。他们被要求在摄入铁的同时摄入不同数量的绿色食物。与单独服用铁相比，血红蛋白和红细胞的数量增加得更快。因此，基于这些无可辩驳的报道，叶绿素的化学前景与红细胞的化学结构相似。

叶绿素的绿色

你有没有想过为什么绿色与叶绿素有关，而不是红色或橙色? 镁是叶绿素的中心分子，它含有特殊的环状结构，可以捕获光的波长，但绿色的不被捕获。所以，绿色的整体效果被反射回我们的眼睛。镁对身体提供高碱性作用，为身体组织和细胞提供必需的氧气。

叶绿素化学结构的变化

请注意，当绿色蔬菜被烹饪时，镁从分子中心被氢原子取代，导致一些蔬菜变成橄榄灰色。

欢喜比如西兰花的研究。西兰花的叶绿素含量的三分之二在煮沸20分钟后被去除。健康烹饪专家建议通过快速的蒸煮保护绿色蔬菜中的叶绿素浓度。然而，食用这些蔬菜的最佳方式是生吃，以获得叶绿素的完全健康效益。

叶绿素的好处

绿色食物之所以被认为是造血食物，有几个原因，因为红色血红素和绿色叶绿素这两种颜色的结构相似。以下是我们可以从叶绿素中获得的健康益处。

1．叶绿素是治疗胃肠道疾病的最佳药物。

精制的，低纤维的和动物脂肪导致主要疾病在结肠开始。胃肠道问题可以通过改善消化吸收而得到最好的治疗。在那些治愈肠道的天然营养物质中，绿色蔬菜富含叶绿素，有助于放松和清洁结肠。

2．叶绿素促进血红蛋白和红细胞的形成。

血红蛋白是一种含铁物质，它提供红细胞的红色色素，并将氧气输送到身体组织。事实上，我们可能没有意识到我们的血液是由75%的血红蛋白组成的。如果血液的中心原子是铁，叶绿素如何帮助红细胞的形成?当我们消化绿色食物的时候，镁元素帮助我们重建和补充红细胞，而红细胞正是我们能量的来源。

3．叶绿素治疗口臭。

驻留在口腔的细菌排泄的含硫化合物是导致呼吸异味的根源。在叶绿素的双重作用下，可作为除臭剂，消除异味，减少尿液、伤口和粪便的异味。

叶绿色其中一个作用是去除口臭 ">

4. 排出导致癌症的毒素。

研究发现，由致癌物质引起的受损基因可以通过叶绿素来预防，叶绿素是叶绿素的一种衍生物，其中的镁被去除并被铜取代。它减少了像熟肉这样损害DNA和身体其他器官特别是肝脏的食物中致癌物质的结合。

5．有助于吸收钙和其他重矿物质

叶绿素很容易吸收和吸收。令人惊奇的是，它以最少的消化速度进入血液，节省了更多的生命能量。不仅如此，白内障病例和关节炎的形成是一样的，坚硬的钙从溶液中出来变成了乳白色这样病人就看不清他们的白内障状况了。同样，叶绿素可以吸收钙并平衡其他微量矿物质叶绿色，以重建、替换和与新组织交换。

叶绿色几乎不需要消化就可以吸收

 

6．叶绿素对抗感染。

抗氧化和抗炎化合物中含有维生素A、C和E，能够减少炎症。与此相关，本杰明·格鲁斯金博士在1940年报道了叶绿素的治疗方面。通过体外实验表明，叶绿素具有杀菌作用。此外，叶绿素的杀菌性能可以通过增强组织来杀灭细菌。

建议每日摄取叶绿素

叶绿素有片剂、液体和粉末提取物、注入剂和酊剂等形式。一些营养师建议每天至少摄入2-3次的100mg叶绿素。这是为了说明叶绿素不是必需的营养物质。然而，人们日常饮食中缺乏绿色食品，缺乏足够的叶绿素，因此建议在饮食中添加叶绿素。

　

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6 Chlorophyll Benefits & Healing Powers

Article by Candy Del Carmen

During our science class, we are very much aware of what chlorophyll is – the responsible for the green color of plants. 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.

Likewise, no one can argue about the health benefits of green vegetables which have high concentrated chlorophyll component. Nevertheless, have you ever heard the other characteristics of chlorophyll which is quite similar to human red blood cells or heme? Aside from what we have heard about the scientific description of chlorophyll, there are lots of 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 were boiled into one conclusive finding: the chlorophyll is acting like 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 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 removes from the center of the molecules and replaced by hydrogen atom causing some vegetables turned into olive-gray 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

There are several reasons why green foods are considered as 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 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 Promote 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 that our blood is composed of 75% of hemoglobin. If the central atom of blood is iron, how chlorophyll helps in the formation of red blood cells? As we digested 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 reside in a person’s mouth and it excretes 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 deodorizer that eliminates bad odor and reduces the stringent smell of urine, infected wounds and feces.

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 to reduce 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.

Recommended daily intake of chlorophyll

Chlorophyll is available in forms of tablets, fluid and powder extracts, infusions and tinctures. Some nutrition practitioners are recommending 100 mg of chlorophyll that should be taken at least 2-3 times daily. This is to clarify that chlorophyll is not considered as essential nutrient. Nevertheless, people are lacking of green foods in their daily diet are lacking of enough chlorophyll, and therefore advised to add chlorophyll in their diet.

For so many years spend in researches, the health benefits from vegetables with chlorophyll have value and considered as blood builders. The nutritious elements are absorbed and aided the blood reserve necessary to the formation of hemoglobin. While it is true that green is prevalent in nature, same thing goes with green acts as our source of life and energy that builds our wellbeing.

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