Green plants possess a very special ability to harness the sun's energy and manufacture their own food and nutrients. This process is called photosynthesis and involves a complex series of chemical reactions. Using the energy from the sunlight, the plant’s chlorophyll (the green colouring) changes the water that is drawn up through the roots and the carbon dioxide of the air into sugar with the minerals from the soil, making starches, fats, proteins, vitamins and everything that the plant requires in order to survive.
Mankind and all animals rely on the food produced by green plants for survival. The plants that lack chlorophyll (like the fungi, such as mushrooms, moulds and bacteria) also depend on the food produced by plants with chlorophyll.
Over a century ago chemists isolated the green pigment from plant leaves and called it chlorophyll. However it wasn’t until 1913 that Dr. Richard Willstatter, a German chemist, discovered the function of chlorophyll. He pointed out that all of life energy comes from the sun, and green plants alone possess the secret of how to capture this solar energy.
However, even more interestingly, Dr. Willstatter found that the chlorophyll molecule bears a striking resemblance to hemoglobin, the red pigment in human blood that carries oxygen, except that in the centre of the chlorophyll molecule is a single magnesium atom. This discovery has lead to chlorophyll becoming a useful nutritional aid for the human body.
Chlorophyll in its natural state is a fat-soluble web of atoms; carbon, hydrogen, oxygen and nitrogen that are grouped around a single atom of magnesium. Being that it is surrounded by fatty substances means that it is not water soluble and when ingested by humans may result in only partial absorption in the small intestine.
The conversion to a water-soluble form means the chlorophyll can more easily travel across the small intestine into the circulation. To make chlorophyll water-soluble copper is used to replace the central magnesium atom. This forms the now water-soluble ‘copper-chlorophyllin’ which is then diluted with purified water and flavoured with natural spearmint oil.
Chlorophyll is well known for its ability to neutralise body odours and act as a natural internal deodorant. It has antibacterial properties and so has been found useful in external skin applications and is beneficial as a mouth wash and helps to eliminate bad breath which often originates from the stomach. Daily use of Liquid Chlorophyll has been shown to relieve mild infection of the mouth, gums, tonsils and throat.
Chlorophyll has been found to be non-toxic, soothing to body tissues and safe for use by people of all ages. It can even be used to clean fruits and vegetables when a few drops are added to the water. Chlorophyll makes a great addition to your bottle of water, giving it a minty, refreshing taste with many therapeutic benefits.