Chlorophyll is a green pigment present in plants. It is called a photoreceptor pigment and absorbs sunlight. Chlorophyll is essential for food production in plants (photosynthesis) and keeping the plants healthy. Chlorophyllin is a water-soluble derivative of chlorophyll and is one of the most potent antioxidants. It neutralizes heterocyclic amines and aflatoxin, two of the dangerous free radicals that can occur in foods and can act as carcinogens. Heterocyclic amines are a potent risk factor for colorectal cancers. They are created when food is cooked at very high temperatures such as when food is processed, grilled, fried, or broiled. Aflatoxin is a fungus that grows on grains such as wheat, rice, corn and nuts, and it increases the risk of developing liver cancer.