Food liquid chlorophyll is a green pigment in plant sap. In a plant cell, chlorophyll performs the function of respiration and energy production. Once in the human body when taken orally, chlorophyll has the same properties:
contact with the surface of the cells of the gastrointestinal tract. As a result, the destruction of cell membranes by harmful substances, carcinogens, ultraviolet or radiation is neutralized, which protects the genetic material inside the cell (DNA) from damage.
triggers the death of pathologically altered cells, activates the immune response, disrupts the vital activity of pathogenic cells of bacteria, viruses, fungi, protozoa and helminths, promotes their removal from the body.
By activating the system of hepatic cytochromes (enzymes responsible for removing foreign substances from the body), chlorophyll helps the liver perform its detoxification function - removing potentially harmful substances from the body. In addition, chlorophyll has a beneficial effect on other liver functions: protein synthesis, bile excretion, normalization of cholesterol metabolism, etc.

A valuable property of chlorophyll is its ability to slow down the growth of bacteria, which contributes to the healing of ulcers of the esophagus, stomach and duodenum. By reducing the growth of pathogenic bacteria, chlorophyll eliminates unpleasant odors from the mouth, from the skin during sweating.

Possessing an anti-inflammatory effect, it reduces pain in the joints with rheumatoid arthritis, with various kinds of fibromyalgia.

In the digestive tract, chlorophyll regulates the number of bacteria that cause hunger and cravings for sweets, prevents the development of constipation, which speeds up metabolism and promotes weight loss. Influencing the excretory function of the kidneys, it has a mild diuretic effect.