自然界绿色植物中的叶绿素含量都很低,一般只有0.1％左右,因此,人们单纯地靠吃蔬菜补充叶绿素,但叶绿素的摄取量还是有限的。此外,天然叶绿素还有两大缺陷:一是很不稳定,一经加热,倾刻分解;二是系脂溶性物质,也就是说只溶于脂,而在水中则难以溶解。故而天然叶绿素在体内不容易吸收和发挥应有的作用。 The natural chlorophyll content of green plants are very low, generally only about 0.1%, so people simply rely on eating vegetables to add chlorophyll, but chlorophyll uptake is still limited. In addition, there are two natural defects of chlorophyll: First, very unstable, once heated, decant decomposition; the second is the fat-soluble substances, that is only soluble in fat, but difficult to dissolve in water. Therefore, natural chlorophyll in the body is not easy to absorb and play its due role.