Can Chlorophyll Prevent Cancer?

Research published in the journal Food and Chemical Toxicology questioned whether or not chlorophyll could prevent cancer and concluded yes and no. They found that when tested against modest carcinogen exposure levels most often found in the environment, chlorophyll from green vegetables offered protection. However, in very high carcinogen exposure levels it actually increased the numbers of tumors.
In the study, 12,360 rainbow trout were used as lab models instead of mice. In one part, the trout were exposed to fairly moderate levels of a known carcinogen but also given chlorophyll that reduced their number of liver tumors by 29-64 percent and stomach tumors by 24 to 45 percent. However, in another part of the study using much higher and unrealistic dosages of the same carcinogen the use of chlorophyll caused a significant increase in the numbers of tumors. Thus, at the lower carcinogen doses and cancer rates relevant to humans, chlorophyll was very protective. However, the outcome of chlorophyll protection in major target organs is dependent upon carcinogen doses. The researchers concluded that the “results derived at high carcinogen doses and high tumor responses may be irrelevant for human intervention>”

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