Chlorophyll is the lifeblood of all plants and the nutrient that photosynthesis takes place. It is due to chlorophyll that plants are colored in a deep, saturated green light. In 1915, German chemist and doctor Richard Wilstetter discovered the similarity between the chlorophyll molecule and the red pigment in human blood cells. Chlorophyll contributes to the saturation of the blood with oxygen and magnesium, which is necessary for energy production. Did you know that over 300 enzymes in our body require magnesium to function properly? Since chlorophyll and red blood cells (erythrocytes) are almost identical, eating greens increases the efficiency of transporting oxygen through the bloodstream. With sufficient saturation of the blood with oxygen, it is difficult for toxic bacteria to exist in it. Chlorophyll also According to an Oregon State University study, chlorophyll effectively blocks absorption. Aflatoxin can cause liver disease, including cancer. The best sources of chlorophyll are any fresh, raw green plants, but some of the richest in chlorophyll can be identified. As a general rule, the darker and richer the green color, the more chlorophyll the greens contain. Especially good. In addition, algae are rich in chlorophyll:.