Green powders, chlorophyll drinks, spirulina, young barley or chlorella. So-called ‘green foods’ have become a staple of the modern wellness world in recent years. They are often presented as a quick way to ‘give the body more nutrients’, boost energy or aid detoxification. However, there is also real biological logic behind the many marketing claims.
Modern eating habits create a paradox. People today consume enough calories, yet often have a low intake of micronutrients, fibre and plant-based bioactive compounds. This is precisely where there is a need for concentrated plant-based products that can supplement the nutrients commonly lacking in the diet.
The term ‘green foods’ most commonly refers to concentrated forms of green plants, algae or young cereals. These typically include:
• spirulina,
• chlorella,
• young barley,
• young wheat,
• moringa,
• or blends of green plant extracts.
What they have in common is a high content of phytonutrients, chlorophyll, antioxidants, minerals and various bioactive compounds. They are not ‘superfoods’, but rather a concentrated source of substances that have been a natural part of the human diet for most of our evolutionary history.
You might be wondering why they make more sense today than they did in the past? The modern diet is often high in calories but nutritionally poor. Processed foods contain less fibre, polyphenols and plant-based antioxidants than a natural diet. Research shows that low intake of plant bioactives is linked to increased oxidative stress, inflammation and poorer metabolic flexibility¹. This is precisely why green foods are taking centre stage in preventive nutrition. It’s not just about vitamins. Of particular importance are substances that influence cellular signalling, mitochondria and the body’s adaptive mechanisms.
One of the most talked-about components of green foods is chlorophyll — the green plant pigment responsible for photosynthesis. Although it is often marketed as a ‘blood purifier’, the biological reality is more complex. Chlorophyll and its derivatives exhibit antioxidant effects and may help neutralise certain reactive compounds formed during metabolic stress². Equally significant are polyphenols, which influence inflammatory pathways, oxidation and the activity of certain protective enzymes. Modern nutrition is increasingly focusing on these substances, as they function not only as simple antioxidants but also as regulators of cellular processes.
Among the most extensively studied green foods listed are spirulina and chlorella. Spirulina is rich in protein, phycocyanins and antioxidants. Chlorella is notable for its content of chlorophyll, minerals and certain polysaccharides. Studies published in specialist journals suggest their potential in supporting the immune system, oxidative balance and metabolic health³.
When formulating Green Detox EXTRA, we based our development on spirulina and chlorella, as these are the most scientifically researched representatives of this category. We have also included kelp (seaweed) as a further key ingredient in the formulation, particularly in view of the growing interest in nutritional support for thyroid function and iodine intake, which is crucial for its physiological activity. Regular use of Green Detox EXTRA can help support the body’s overall vitality, natural defences and optimal digestive function. Thanks to its concentrated plant-based ingredients, it can also support mental performance, concentration and more stable energy levels throughout the day. From a modern nutritional perspective, this is a supplement that may be suitable for people with a low intake of green foods in their diet, as well as for those seeking a simple way to systematically supplement their intake of a range of plant-based bioactive compounds.
Many people report feeling more energetic or full of vitality after incorporating green foods into their diet. This is often not a ‘stimulating effect’ like that of caffeine, but rather a combination of:
• increased intake of micronutrients,
• antioxidants,
• minerals,
• and support for mitochondrial processes.
This is also supported by studies published in the journal *CNS Drugs*, which suggest that plant-based phytonutrients may also influence mitochondrial function and cellular adaptation to stress⁴.
Green foods today often fall between two extremes. One group sees them as a marketing trend, the other as a universal health solution. The truth probably lies somewhere in between. They are not miracle products. However, modern science is increasingly confirming the importance of plant-based bioactive compounds for metabolic health, inflammatory processes and cellular protection. As with any dietary supplement, it is important to view them realistically. Green foods are no substitute for a varied diet, sleep or exercise. On the other hand, they can be a sensible way of supplementing nutrients that are often lacking in the modern diet.
Mária Zajičková, PhD,
organic chemist and science communicator
1. Liu, R. H. (2013). Health-promoting components of fruits and vegetables in the diet. Advances in Nutrition, 4(3), 384–392.
2. Ferruzzi, M. G., & Blakeslee, J. (2007). Digestion, absorption, and cancer preventative activity of dietary chlorophyll derivatives. Nutrition Research, 27(1), 1–12.
3. Niccolai, A., Shannon, E., Abu-Ghannam, N., Biondi, N., & Rodolfi, L. (2019). Lactic acid fermentation of Arthrospira platensis for the production of microalgae-based functional foods. Foods, 8(11), 552.
4. Scapagnini, G., Davinelli, S., Drago, F., De Lorenzo, A., Oriani, G. (2012). Antioxidants as modulators of mitochondrial function and cellular stress response. CNS Drugs, 26(6), 477–490.
Explanatory notes:
Phytonutrients – natural substances found in plants that may support cellular
health Chlorophyll – the green pigment in plants, essential for photosynthesis
Polyphenols – plant compounds with antioxidant properties
Detoxification – the body’s natural processes for eliminating waste products
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