It has been estimated that the DNA in each cell of the body suffers 10,000 oxidative hits per day, leading to the formation of more than 20 different oxidative DNA lesions.1　Human studies show lifestyle and other environmental influences may profoundly modify outcomes of aging.

It is not just environmental toxins (e.g., cigarette smoke, coal dust, and diesel emission particles) that pose a concern. Foods cooked at high temperatures also inflict cellular damage. Deep-fried foods along with well-done steak, hamburgers, and bacon cause the formation of gene-mutating heterocyclic amines. Even so-called healthy foods contain small amounts of undesirable substances.

Chlorophyllin has been shown to have DNA-protective and antioxidant properties, inhibiting DNA adduction. Chlorophyllin also quenches all major oxygen species and acts to protect mitochondria. It also has a role in preventing unavoidable dietary exposure to aflatoxin, a naturally occurring mycotoxin, by reducing its oral bioavailability.