It has been estimated that the DNA in each cell of the body experiences 10,000 oxidative hits per day. Human studies show lifestyle and other environmental influences may profoundly modify outcomes of aging. It is not just environmental toxins (e.g., cigarette smoke, coal dust, and diesel emission particles) that pose a concern. Foods cooked at high temperatures also inflict cellular damage. Deep-fried foods along with well-done beef steak, hamburgers, and bacon cause the formation of gene-mutating heterocyclic amines. Even so-called healthy foods contain small amounts of undesirable substances. Chlorophyllin has been shown to have DNA-protective and antioxidant properties, inhibiting DNA adduction. Chlorophyllin also quenches all major oxygen species and acts to protect mitochondria.
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