Green Tea and Chlorophyll
How Much?

Research studies have found that consuming chlorophyllin can reduce cancer risk.

Chlorphyllin is derived from chlorophyll by placing the chlorophyll in an acid bath and replacing its magnesium center with copper.

Human trials have discovered that DNA damage by a carcinogen called aflatoxin is reduced by as much as 55% when people consume 100 milligrams of chlorophyllin 3 times a day for 4 months.

300 milligrams of chlorophyllin is the same amount of chlorophyll found in one ounce of spinach, or half a cup of chopped raw spinach.

Other foods containing concentrated amounts of chlorophyll are asparagus, bell peppers, broccoli, Brussels sprouts, green cabbage, celery, collard greens, green beans, green peas, kale, leeks, green olives, parsley, romaine lettuce, sea vegetables, spinach, Swiss chard, and turnip greens.

Among them, spinach has the most chlorophyll.

A 1959 study conducted by scientist Frederick Wolf found that green tea contains 1.39 milligrams of chlorophyll for each gram of tea leaves.

Wolf examined the chlorophyll content of 75 samples of green, oolong and black teas. The average total chlorophyll content of the green tea examined was 1.39 milligrams per gram.

This is more than oolong and black teas. They contain  0.82 and 1.01 milligrams per gram respectively.

A cup of tea brewed from 3 grams of leaves would yield at most 7 milligrams of chlorophyll. Not very exciting, but encouraging when considered alongside its catechin and theanine contents.

Frederick T. Wolf. The Chlorophyll Content of Tea. Bulletin of the Torrey Botanical Club, Vol. 86, No. 3 (May - Jun., 1959), pp. 184-189.

Can you tell me more about chlorophyll, including what foods it can be found in and the effect that cooking has upon it? The World’s Healthiest Food. http://www.whfoods.com/genpage.php?tname=george&dbid=52.

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