Plant Power in Small Packages
When we talk about “green foods,” we’re referring to a group of foods that includes young cereal grasses like barley grass and wheatgrass, as well a blue-green algae known as BGA. Nutritionally, they are close cousins to dark green leafy vegetables, but offer far greater levels of “nutrient density.” In other words, an ounce of these concentrated green foods contains much more of the beneficial phytonutrients found in an ounce of green vegetables.
The results of many experimental studies show that green foods have marked beneficial effects on cholesterol, blood pressure, immune response and cancer prevention. These effects are attributed in part to their high concentrations of chlorophyll.
Chlorophyll, the phytochemical that gives leaves, plants and algae their green hues, is the plant equivalent of the oxygen-carrying red pigment hemoglobin in red blood cells. Dietary chlorophyll inhibits disease bacteria and exerts therapeutic effects on bad breath and internal odors.
Continue reading here: From Dr Perricone, http://www.oprah.com/health/Barley-Grass-Wheatgrass-and-Green-Foods-Superfood-No-6