Our moms have repeatedly told us when we were youngsters to always eat our green veggies. But according to recent research, certain compounds found in the tasty plants can help prevent liver cancer.

Chlorophyll and chlorophyllin, two water soluble green compounds found naturally occurring in most plants, may reduce the bioavailability of some known liver cancer causing toxins.

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Source: Effects of Chlorophyll and Chlorophyllin on Low-Dose Aflatoxin B1 Pharmacokinetics in Human Volunteers

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