Chlorophyllin

Chlorophyllin is a semi-synthetic, water-soluble derivative of chlorophyll, the natural pigment responsible for the green colour of plants. It is obtained by saponification of chlorophyll extracted mainly from alfalfa (Medicago sativa) or spinach, then stabilised by replacing magnesium with copper or sodium, which gives it an intense green hue and improved stability. Chlorophyllin is recognised for its antioxidant properties: it contributes to neutralising certain free radicals and limiting cellular oxidative stress. Studies also suggest that it contributes to reducing internal body odours (breath, perspiration) and may support the body's natural detoxification mechanisms. Its use as a food colourant (E140/E141) is regulated under European legislation. In the context of supplementation, chlorophyllin is often used for its internal deodorising effects and antioxidant potential. It represents a stable alternative to natural chlorophyll, whose rapid degradation limits its effectiveness in oral formulas.