Eating lots of green vegetables may help prevent liver cancer, according to a study by researchers
Green vegetables are high in chlorophyll. And the study found intake of chlorophyll and chlorophyllin may reduce the bioavailability in humans of cancer-causing chemical alfatoxin B, which can induce liver cancer.
Chlorophyll is a natural green pigment found in most plants, algae, and cyanobacteria and chlorophyllin is a water-soluble, semi-synthetic sodium/copper derivative of chlorophyll, which is used as a natural food color. Chlorophyll and chlorophyllin have been found early in trout and rats that both can reduce carcinogen bioavailablity, biomarker damage, and tumorigenicity.
Researchers examined the effect of co-treatment of chlorophyll and chlorophyllin on bioavailability of aflatoxin B, one of the most potent cancer-causing agents, which is commonly present in corn, peanuts and other crops like wheat. It is one important risk factor for liver cancer. It is one of the reasons for some people to avoid eating these foods.
Chorophyll and chlorophyllin treatment each significantly impeded Aflatoxin B absorption and helped get rid of the toxin quickly in one or more subjects. Green pigments found in vegetables may not be the only element in plant-based foods that may help prevent liver cancer. Eating plant-based foods like green vegetables and beans can reduce the hepatotoxicity of aflatoxin B and probably other cancer-causing agents as well.
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