CHLOROPHYLLINE

Chlorophylline is one of the most powerful antioxidants, capable of neutralizing free radicals produced by two food substances: heterocyclic amines and aflatoxin.   It is one of the most powerful antioxidants, capable of neutralizing free radicals produced by substances.   Heterocyclic amines are found in foods cooked at high temperatures such as French fries, grilled meats or fish.   Aflatoxin is a toxin that comes from a mold that grows in food.   Both are responsible for cancers which they cause by generating free radicals which damage DNA.   Some procarcinogenic chemicals must first be metabolized into active carcinogens.   Liver enzymes of the cytochrome P450 family are essential for the metabolism of some of them.   Chlorophyllin decreases the activity of cytochrome P450 enzymes.   It also appears to increase the activity of phase II enzymes responsible for eliminating toxins from the body.