Chlorophyll is the green pigment present in plants and algae. It allows plants to absorb sunlight, which is then used in the plant’s photosynthesis process which converts light energy into chemical energy. The natural chlorophyll sources are come from chlorella, spirulina, alfalfa, wheat grass, sea vegetables, green leafy sprouts, broccoli, spinach and kale. 

However, the preparation method and length of time a vegetable is cooked may affect the concentration of chlorophyll. For instance, it appears as the vegetable is cooked longer, chlorophyll levels are reduced. Hence, supplements may be more effective. To access the benefits of chlorophyll, supplements containing sodium copper chlorophyllin, a sodium/copper derivative of chlorophyll, have been developed for human use. This chlorophyllin can usually be found as a liquid supplement. Sodium copper chlorophyllin is water soluble, making it easier to absorb than chlorophyll.