Chlorophyll is the material that provides the green color to the leaves of plants and trees. In its natural form, it performs the essential function of capturing energy from sunlight and directing the energy towards the growth and developments of the plants and trees. Acting as a sunlight absorbing catalyst, chlorophyll is able to provide energy for water to interact with carbon dioxide to yield sugar molecules. The energy invested within the sugar molecules can then be used to make additional molecules, including proteins and fats.
Animals, including humans, consume plants, especially in the form of fruits and vegetables, as a source of energy for their own development. The food energy is expressed in terms of calories, which are derived from the plants sugars, proteins and fats. It is estimated that an average human should typically consume approximately 2,000 calories a day from food and more if strenuous activities are being undertaken.
Some researchers are beginning to question whether food derived calories can fully explain the work output that humans are capable of accomplishing on a daily basis. Evidence is pointing towards an alternative cellular energy (ACE) pathway from which photosynthesis may have evolved and which may still be operating in all living creatures. This possibility has renewed interest in the detailed studying of chlorophyll as an energy delivering food molecule (enerceutical™)
The chlorophyll molecule can be envisioned as a magnesium battery with a long antenna of hydrogen and carbon atoms (hydrocarbons). The magnesium is positioned between four nitrogen atoms incorporated into ring shaped hydrocarbons, referred to as porphyrins. Electrons can flow along the hydrocarbons to the magnesium atom and can also be transferred from chlorophyll to other types of molecules. Somewhat similar patterns of hydrocarbon-mineral complexes appear to comprise molecules involved in the ACE pathway.
The question is being asked whether ingesting chlorophyll is able to provide more nutritional and other value to a person than simply being a source of dietary calories. Anecdotal evidence has clearly linked good health with plant-based diets, especially when the food is consumed without cooking. Chlorophyll can significantly reduce the gastrointestinal absorption of various known toxins by humans, primarily by binding the toxins and being excreted in the feces. Chlorophyll can similarly lead to a marked reduction of intestinal absorption of toxic metals in dietary foods.
At least some of the ingested chlorophyll appears to enter into the body with reported beneficial effects including improving blood cell production in patients with anemia. It is also reported as providing an overall enhancement of well being and vitality, properties consistent with it being able to augment the body’s ACE pathway.
Chlorophyll can promote wound healing if applied to an area of traumatized skin. Indeed, chlorophyll-containing ointments were widely used by soldiers in the Second World War. While the killing of contaminating bacteria in such wounds can explain part of this action, chlorophyll also has a direct stimulating effect on the regeneration of normal tissue.
Among the best dietary sources of chlorophyll is Malunggai Life Oil, as provided by Manila’s Nature Link.
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