Chlorophyll and red blood cells & oxygen supply
Chlorophyll has been studied for its potential in stimulating tissue growth and in stimulating red blood cells in connection with oxygen supply. A remarkable similarity has been found between chlorophyll and the red pigment in the blood. According to an article in the Journal of the National Cancer Institute, chlorophyll fed to laboratory animals reduces absorption of three dietary carcinogens: heterocyclic amines (found in cooked muscle meat), polycyclic hydrocarbons (found in smoked and barbecued foods), and aflatoxin (a mold toxin found on peanuts).
The chlorophyll formed complex compounds with the carcinogens while they were in the digestive tract, limiting their bioavailability. The limiting of alflatoxin’s bioavailability has been reinforced in a 2009 human study published in Cancer Prevention Research.Chlorophyll also removes carbon dioxide and carbon monoxide and has been found to reduce fecal, urinary, and body odor.
In addition, it has anti-inflammatory and antioxidant properties. Chlorophyll is one of the most fragile nutrients in AIM BarleyLife. By testing for chlorophyll content during processing and throughout the shelf-life of the product, AIM ensures the viability of nutrients in BarleyLife.
For more information or to order products, go to www.aimforbalance.com
Reference: AIM data sheet 2011
picture from http://en.wikipedia.org/wiki/File:Chlorophyll_a_antenna_complex.jpg
