Effects of Chlorophyll on Colorectal Cancer
Updated: Feb 26, 2020
In the Netherlands Cohort Study, data was collected on the association between red meat consumption and colorectal cancer in men. The studied data suggested an elevated risk of colon cancer in men with an increased intake of heme iron, the pro-oxidant, iron-containing porphyrin pigment of meat. However, they also found that chlorophyll from green vegetables may modify this association by blocking the reactivity of heme in the gastrointestinal tract.
Read more from the Netherlands Cohort Study: https://cebp.aacrjournals.org/content/15/4/717