Chlorophyll is easy to recognize—any plant that is green contains chlorophyll. It is the pigment that allows plants to capture sunlight and convert it into energy through photosynthesis, forming the foundation of nearly all life on Earth.
For humans, the health benefits of chlorophyll are substantial. Chlorophyll-rich foods are associated with fresher breath, improved digestion, detoxification support, reduced inflammation, and protection against oxidative damage. Research also suggests chlorophyll and its derivatives may help reduce cancer risk by binding to certain carcinogens and limiting their absorption.
Foods especially high in chlorophyll include leafy greens and fresh herbs such as onion greens, spinach, parsley, basil, kale, wheatgrass, and chives.
Despite its importance to human health, chlorophyll receives relatively little public attention. This is largely due to economics:
Because chlorophyll cannot easily be patented or mass-marketed, there is little financial incentive to promote it. However, the social and public health benefits of widespread chlorophyll consumption are considerable. Fresh greens support nutrition, resilience, and long-term wellness.
Why not grow some today?