In vitro and animal studies suggest that chlorophyll and its derivatives may have anti-inflammatory,[1] antioxidant,[2][3] anticarcinogenic, anti-obesity,[4] and anti-diabetic properties.[5] However, none of these effects have been confirmed in human clinical trials.
Chlorophyll and its derivatives have demonstrated cancer-preventative effects in animals, and this remains an area of active research in humans.[6][7][8][9] Chlorophyll seems to be able to tightly bind to various carcinogenic compounds (e.g., polyaromatic hydrocarbons, heterocyclic amines, aflatoxin),[10][11][12] potentially preventing their gastrointestinal absorption and interaction with body tissues. Two clinical trials have found that chlorophyll supplementation (as SCC) reduced the absorption of aflatoxin, a carcinogenic mold and food contaminant.[13][14] Still, it’s unknown if this translates to a reduced risk of cancer in the long-term.