Vegetables, chlorophyll-containing, greenness

In a clinical trial performed in China, the administration of 300 mg/day of copper chlorophyllin to humans who had detectable levels of serum aflatoxin due to unavoidable food contamination resnlted in a 50% reduction of median urinary levels of aflatoxin-DNA adducts. If health benefits from consuming natural chlorophylls were confirmed, it wonld be easy to add green leafy vegetables to a daily diet to obtain the benefit. Since leafy vegetables contain usually up to 200 mg chloro-phylls/100 g fresh weight, the intake of approximately 1 to 2 cups of raw spinach/day... 

Vegetables are the major sources of provitamin A carotenoids, followed by fruits. Milk products, egg yolk, shellfish, and Crustacea also contain active carotenoids, which are derived from the animal s diet. The carotenoid distribution in green leafy vegetables is generally constant, whereas fruits contain a greater variety of carotenoids in varying concentrations. In ripening fruits, the decrease in chlorophylls is frequently accompanied by an increase in the concentration of carotenoids and an increase in the ratio of carotenes to xanthophylls. 

Chlorella and green vegetables contain large amounts of chlorophyll. The most effective compound in Chlorella cells and green vegetables for promoting the fecal excretion of dioxin is likely to be chlorophyll. 

Dark green vegetables such as spinach (magnesium contained in the center of the chlorophyll molecule)... 

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