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It has been estimated that the DNA in each cell of the body suffers 10,000 oxidative hits per day, leading to the formation of more than 20 different oxidative DNA lesions.1 Human studies show lifestyle and other environmental influences may profoundly modify outcomes of aging.2,3 It is not just environmental toxins (e.g., cigarette smoke, coal dust, and diesel emission particles) that pose a concern. Foods cooked at high temperatures also inflict cellular damage. Deep-fried foods along with well-done steak, hamburgers, and bacon cause the formation of gene-mutating heterocyclic amines.4,5 Even so-called healthy foods contain small amounts of undesirable substances.6 Chlorophyllin has been shown to have DNA-protective and antioxidant properties, inhibiting DNA adduction.7-10 Chlorophyllin also quenches all major oxygen species and acts to protect mitochondria.11-13 It also has a role in preventing unavoidable dietary exposure to aflatoxin, a naturally occurring mycotoxin, by reducing its oral bioavailability.14 |
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References 1. Proc Natl Acad Sci USA. 1993 Sep 1;90(17):7915-22. 2. Science. 1997 Oct 17;278(5337):407-11. 3. Hum Genet. 1996 Mar;97(3):319-23. 4. Cancer Sci. 2004 Apr;95(4):290-9. 5. Carcinogenesis. 1995 Apr;16(4):861-7. 6. Proc Natl Acad Sci USA. 1990 Oct;87(19):7777-81. 7. Toxicology. 2004 Mar 1;196(1-2):117-25. 8. Environ Mol Mutagen. 1997, 30(4): 468-74. 9. Environ Mol Mutagen. 1996, 27(3): 211-8. 10. Toxicology. 2000;155(1-5):63-7. 11. Biochim Biophys Acta. 2000 Sep 27;1487(2-3):113-27. 12. Biochim Biophys Acta. 2004 May 3;1672(2):100-11. 13. Z Naturforsch [C]. 2007 Mar-Apr;62(3-4):215-22. 14. Mutat Res. 2003 Feb-Mar;523-524:209-16. |
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