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Sodium copper chlorophyllin didn’t start out as a big player in food and health circles. The origins reach back to the pursuit of better ways to preserve food color and shelf life. Chemists in the 1930s started debating whether the simple green hues in plants carried stability enough for commercial use. They found that swapping out magnesium in natural chlorophyll with copper and converting it into a sodium salt not only fixed the instability problem but also gave an affordable way to harness that deep green tone in many practical ways. It caught industry attention after World War II, feeding the growing demand for attractive, longer-lasting colors in products where natural pigments faded or broke down.
What you end up with in sodium copper chlorophyllin is a water-soluble pigment, unlike the fat-based chlorophyll straight from leaves. This matters for people making food and drinks, since water-based systems dominate—think jelly, soft drinks, mouthwash, and medicines. Trade names like E141 or simply “chlorophyllin copper complex” appear on labels, but the key factor comes down to that switch from fat-soluble to water-soluble, opening up new technical options. These qualities helped boost the popularity of sodium copper chlorophyllin among both manufacturers and researchers trying to find stable, safe colorants for wide use.
Sodium copper chlorophyllin comes as a dark green powder or fine crystals. Left on a lab bench, it gives off an earthy, grassy odor and feels slick to the touch. Drop it into water, and the pigment dissolves, giving a vivid green solution. This property matters more than expected, since water solubility separates it from regular chlorophyll and means easier incorporation into foods, beverages, and even toothpaste. Chemically, the structure keeps much of the ring that lets plants trap energy from the sun, but the copper at its core links tightly and resists breaking down when hit by acids or heat. That toughness improves usefulness in standardized, large-scale manufacturing.
Regulators, especially in the European Union and United States, demand tight controls on purity, copper content, and heavy metals. Food-grade sodium copper chlorophyllin usually requires copper not higher than about 4% and low levels of impurities. A typical label lists its E number (E141) in the EU or “sodium copper chlorophyllin” in other countries, with some companies adding more details if sold as a health supplement or oral care product. The pigment often ships as a powder or as a concentrated aqueous solution, both clearly marked for food or technical use to avoid confusion with non-food-grade chemicals.
Most companies begin with commercial chlorophyll from alfalfa, spinach, or other leafy greens. The first step uses alkali to saponify the plant extract, which breaks up any fats and converts chlorophyll to chlorophyllin. Copper salt joins the mix, swapping copper for magnesium at the chlorophyll core. To make the sodium salt, sodium carbonate or sodium hydroxide is added last, yielding the sodium copper complex that dissolves in water. This process produces a material fit for careful filtration, drying, and quality checking. Handling plant matter brings its share of variability—so experienced operators watch temperature and pH every step, seeing that each batch comes out within product specs.
Sodium copper chlorophyllin stands up to acidic and basic conditions better than pure chlorophyll. Strong acids can still break its ring structure, though, so producers tend to manage pH closely. Under the right conditions, the pigment forms solid complexes with other ions or can even be linked to larger carrier molecules to change its color tone or improve its sticking power in textiles. Most of the interest from industrial chemists centers on ways to keep the pigment’s color stable over months in exposure to light, oxygen, or heat—testing additives, antioxidants, or packaging tricks to ward off fading.
Across scientific papers, regulations, and trade, sodium copper chlorophyllin appears under a handful of names: copper chlorophyllin, E141, sodium copper salt of chlorophyllin, and copper complexes of chlorophyllins. Supplements and oral care products may just say “chlorophyllin (as sodium copper salt),” while some brands lean on catchier commercial names for cleaner marketing. No matter the name, it’s the copper at the core of the molecule and the sodium salt form that set this version apart from other plant pigments.
Long-term safety data for sodium copper chlorophyllin compares favorably to many food dyes, partly because the body struggles to absorb much of the pigment. The U.S. Food and Drug Administration capped copper intake from food colorants at safe levels supported by research dating back decades. Manufacturing plants follow strict rules set out by ISO and food safety authorities, covering everything from controlled ventilation and splash protection during handling to proper labeling and traceability of every batch used in foods or supplements. Hobbyists and labs without those safeguards risk dust exposure and chemical spills, which makes the case for only trusted suppliers in professional settings.
Sodium copper chlorophyllin’s main claim lies in food coloring—jellies, drinks, chewing gum, and ice creams all draw on that green shade for visual appeal. Toothpaste manufacturers use it, not just for color but for claims around fresher breath and “natural” appeal. It pops up in tablets pitched at deodorizing breath or stool and has found some roots in alternative medicine circles, advertised for detox or liver support. Textile processors and ink makers blend the pigment for certain specialty effects. Veterinary medicine and even aquaculture explore its masking properties or supposed benefits in animal feeds, though food coloring and supplements stand out as the steadiest markets.
Researchers keep pushing at new frontiers for sodium copper chlorophyllin. Current studies check its antimicrobial action in food preservation—early results show it hampers some bacteria and molds, suggesting a double role as both colorant and protective ingredient. Some teams look at pairing the pigment with nanoparticles to deliver drugs or antioxidants, combining green chemistry with high-tech medicine. Papers show interest in the pigment as a photosensitizer in cancer therapies, taking advantage of the molecule's structure to trigger reactions under laser light. The current boom in demand for food ingredients from natural sources means scientists spend more time on ways to purify and standardize this pigment from crops grown in different climates and soils.
Several decades of studies point to low toxicity, with most of the pigment unabsorbed and excreted. Some controversy crops up around heavy metals in raw plant material, so producers test every incoming shipment for lead, arsenic, and other risky contaminants. High copper intake over time can cause stomach upset and, at worst, liver issues, but realistic usage patterns in food and supplements sit well within recommended limits. Repeated trials in rats and mice haven’t turned up evidence for cancer-causing results or birth defects, helping maintain the pigment’s approval from food safety agencies. The rare allergy does pop up in some individuals, so clear labeling helps protect at-risk groups, especially the elderly, kids, and pregnant women.
The world’s taste for “clean label” food trends and skepticism about petroleum-based dyes opens more doors for sodium copper chlorophyllin. Improved extraction and production from non-GMO crops could ease questions about plant sources. Better formulations may extend its use in dairy, baked goods, and vegan meats, boosting appeal for health-conscious shoppers. Creative scientists and entrepreneurs may test it in wound care gels, bioplastics, and even smart packaging that changes color when exposed to spoiled food or too much heat. Fresh research funding could tackle greener synthesis routes, aiming for lower energy and water use in plants, and possibly discovering versions of copper chlorophyllin suited for new medical or industrial jobs—all blending the lessons of history with the hunger for innovation.
A spoonful of green icing or a leafy-hued toothpaste hasn’t always come from plants. Over the years, synthetic alternatives slipped into our daily routines, but recently a natural-sounding name—sodium copper chlorophyllin—keeps showing up on ingredient labels. It’s made by tweaking chlorophyll, taking copper and salt, and turning plant pigment into a stable, bright green. Food producers, cosmetics companies, and even pharmaceutical developers use it. This isn’t some obscure chemical from a research lab; it finds its way into kitchen cupboards and bathroom cabinets everywhere.
Food packs aren’t just about preserving taste; appearance counts too. Imagine a mint ice cream or matcha cake that looks gray. People hesitate. Sodium copper chlorophyllin, labeled as E141 in the European Union, delivers the green that plants start with, but without the rapid fading of raw chlorophyll. Major cereal brands, gum-makers, and juice bottlers rely on it for looks. Toothpaste makers use it to brighten gels. Some deodorants use it for both color and claims about odor control. The color holds up even when exposed to light and processing heat. Without it, many shelf-stable foods would look downright odd.
Hearing the word “copper” on a label can make people nervous. Stories about heavy metals in food linger in people’s minds. Regulatory bodies have checked over sodium copper chlorophyllin. Agencies in the US, Europe, and Australia have limits in place and keep evaluating data. Typical food amounts appear safe for most folks. Scientists haven’t found strong links to cancer or major toxic effects at these levels. Still, questions pop up about long-term use and high-dose supplements. Several websites hype it as a detox or anti-odor pill but the evidence doesn’t always back those big claims.
Natural products have a bigger share in stores now. Companies swap artificial food dyes for plant-based colors. Sodium copper chlorophyllin fits that shift, sitting closer to its plant source than many old-school food dyes. People with allergies to artificial colors usually don’t react to it. But some who avoid all additives might think twice, worrying about how it’s processed. The label might say “from plant sources” but copper does the work stabilizing the pigment—so it’s not straight from spinach.
Shoppers keep getting more curious about what’s in their foods and personal care products. More brands now show sourcing details and research summaries on their websites. Honest labels help clear up confusion, especially for something with a scientific name. Some countries push for more safety data or tighter labeling, so people can see exactly where ingredients come from and in what amounts.
It helps to ask for ongoing independent studies, not just company-sponsored research. Regulators could require companies to keep up with new science and update their labels when new risks or benefits come to light. If clients, patients, or readers have questions about sodium copper chlorophyllin, pointing them to trusted sources—like government agencies and published reviews—goes a long way in building trust and helping everyone make good choices for themselves and their families.
Sodium copper chlorophyllin stands out on ingredient lists, often as a green food coloring. Salad dressings, chewing gum, mouthwash, and even beverages take on a deep emerald hue thanks to it. This food additive comes from chlorophyll — the pigment that keeps plants green. Scientists tweak chlorophyll, swapping magnesium with copper, then bind it with sodium to make a more stable compound. That extra stability means foods keep their bright color for longer on the shelf.
Safety always matters. After raising two kids, I glance at ingredient lists more than I’d like to admit. This pigment landed on my radar some years ago, while searching for green alternatives in snacks. I dug into health agency reviews just to be sure. The U.S. Food and Drug Administration approved sodium copper chlorophyllin as a color additive for certain foods and medicines, as long as it meets established limits. The European Food Safety Authority also checked it out, considering it safe for consumption in the doses usually found in foods.
Over the years, research hasn’t linked this colorant to cancer or major health problems, which would have pushed regulators into a recall. The World Health Organization defined an acceptable daily intake — 15 milligrams per kilogram of body weight. For comparison, colored foods rarely come close to reaching those levels.
Studies in animals tested extreme doses to probe for toxicity. Most results turned up no concerning effects. Some people worry about copper — a heavy metal — getting into the body. Excessive copper intake can harm the liver. But, in the amounts approved for coloring, copper exposure from this additive tends to be far below limits that may cause harm. Our bodies hold strong systems that keep copper steady, flushing out what we don’t use.
The story of allergies or unexpected side effects comes up now and then, but true allergic reactions remain rare. Gastrointestinal discomfort can happen with very high doses, but regular diets don't come close to these amounts. Most reactions tie back to unrelated sensitivities or, as I’ve seen in the lunchroom, assumptions based on the bright color itself.
Food technologies move fast. Families expect honest labeling—everyone wants to know what ends up on their table. Trust only grows when companies and regulators update guidelines as research changes. Some countries tweak allowed amounts, responding to new evidence or public demands for “cleaner” labels.
Eating a variety of foods builds a buffer against risks from any single ingredient. A handful of green-tinted candies at a birthday party probably won’t tip the scales for anyone. Downing pitchers of artificially colored drinks every day paints a different story. Moderation protects us, especially kids, who love brightly colored treats.
We live in an age where scientific reviews and food safety records are available at the tap of a finger. Reliable sites like the FDA and WHO publish ongoing safety updates. I remind friends to check sources that cite evidence instead of chasing internet rumors. Sodium copper chlorophyllin counts as one of the more scrutinized additives on our plates.
Navigating the modern food landscape means paying attention, trusting science, and asking questions when something looks unfamiliar. The green in chips and toothpaste owes its shade to this compound, but—like everything—how much and how often turns out to be the real point.
Most folks think of chlorophyll as the green pigment in plants, but talk to people in the nutrition and wellness community, and sodium copper chlorophyllin stands out for its role beyond the garden. As a derivative of natural chlorophyll, it's been used for decades, with science now catching up to what many health enthusiasts already suspected. Swap the magnesium in chlorophyll with copper, and this water-soluble version pops up as a helpful food colorant and, lately, a supplement in its own right.
Digestive troubles don’t just affect comfort—they go hand in hand with confidence and daily energy. Copper chlorophyllin’s value shines for those seeking gentle digestive support. It’s often recommended for folks with chronic odors, including people who struggle with trimethylaminuria or colostomy-related odor issues. Decades ago, hospital wards leaned on this compound to help patients regain dignity by reducing body and wound odor.
Antioxidant properties are another reason sodium copper chlorophyllin earns respect. Lab studies suggest it can limit oxidative stress and, in turn, help the body’s own repair work. The antioxidant boost supports tissue, skin, and gut health. In clinics and at home, people pay attention to anything that might reduce inflammation or slow down visible aging, and this green extract ticks those boxes for many.
Wound care presents real challenges, especially for folks dealing with diabetes or pressure sores. Reports out of hospitals mention that topical use of chlorophyllin dressings or creams can keep wounds moist, decrease odor, and possibly promote quicker healing. Some researchers believe the compound helps oxygen flow or plays a role in bacteria control.
Unlike some additives that carry baggage with them, sodium copper chlorophyllin has earned a place as a food colorant in drinks, candies, or even minty gums. It brings a bright, natural appearance without synthetic dyes or questionable side effects. Many parents and health-conscious eaters seek out labels with this ingredient, feeling better about the choices they put on their family’s plates.
No supplement gets a blank check. For all its upsides, copper chlorophyllin isn’t a miracle worker. In high doses, there’s potential for digestive upset or even an upset stomach. Some folks report green stools, which, while harmless, can spark concern. Anyone with copper metabolism issues or existing liver conditions needs to talk with a healthcare professional before diving in. That’s just practical advice—no one wins ignoring their own doctor’s guidance.
People have relied on plant-based remedies for centuries. Incorporating sodium copper chlorophyllin into modern life reflects a blend of tradition and new science. Its track record in medical and food settings has earned trust in both hospitals and home pantries. If skepticism comes up, taking a look at supporting studies and consulting a nutrition expert paints a clearer picture than a quick online search.
Boosting the quality of daily life sometimes starts with simple changes. Whether someone seeks fresher breath, smoother digestion, or a touch of green in their diet, sodium copper chlorophyllin opens another chapter in the story of plant power. As more research arrives, its role in supporting healthy routines will likely stay strong.
People often use sodium copper chlorophyllin to freshen breath or manage body odor. It’s not rare to find it in supplements, gum, or even mouthwash. Health trends sometimes make it sound like a miracle fix. Still, anyone who considers adding it to their routine wants the real story on the risks—not just company marketing or old wives’ tales.
I’ve seen plenty of folks in wellness spaces tout its powers. Some claim it makes their skin glow or helps with energy, but reality can differ from online hype. Like any supplement, it can come with downsides, especially if the body doesn’t react well or there’s an underlying medical issue.
Most people tolerate sodium copper chlorophyllin pretty well. Some, though, report green stools. That can be startling the first time, but it’s usually harmless. Mild stomach upset and diarrhea crop up occasionally. The upset gut can throw off the rest of your routine—nobody loves running for a bathroom at work or school.
I recall a nutrition client who tried everything natural, from kelp to chlorophyll drinks. She ended up with digestive trouble that made her rethink chasing every new trend. Even mild symptoms change how you feel about health products. That’s a reminder: just because something’s labeled “natural” doesn’t mean it’s side-effect free.
The U.S. Food and Drug Administration (FDA) allows sodium copper chlorophyllin in food at specific levels. That signals a degree of safety under normal amounts, but it’s not a free pass. In studies, the side effects usually stay limited to digestion and discolored waste. High doses—taking much more than recommended—bring more risk: loose stools, cramps, maybe a rash.
Not everyone runs into trouble, but any supplement can cause allergies. Hives, swelling, or breathing problems mean it’s time to get medical help, no questions asked. Doctors warn about this risk with almost anything you put in your body, and I’ve seen it firsthand with clients who try new supplements on a whim.
Strictly speaking, sodium copper chlorophyllin doesn’t clash with most medicines, but that can change if someone’s managing chronic illness or already takes medications for the liver or gut. People with these issues should talk to their physician before starting something new. I’ve known folks who mix and match over-the-counter herbs and pills and end up in more trouble than they started with. It only takes one bad interaction to spend a weekend in the ER.
Paying attention to reputable sources changes the game. Doctors and dietitians aren’t just there “in case of emergency.” They spot pitfalls you never see coming. Start low with the dose, read the label, and don’t ignore what your body says. Taking breaks and rotating supplements makes sense for a lot of people. Not every health boost comes in a bottle straight from the store shelf.
Skipping fads that make big promises or mess with the gut brings more long-term comfort. Everyone finds the right fit by keeping an honest log of symptoms and talking openly with medical pros. If you have questions, look at trusted health sites—places like the Mayo Clinic or NIH. Get facts, not just buzz, and you’ll stay safer on your wellness journey.
Sodium copper chlorophyllin often appears as a dark green powder or liquid on store shelves, most commonly promoted for deodorant properties, digestive support, and as a colorant in food or supplements. For anyone curious, this compound started out as a tool for doctors treating wounds back in the mid-twentieth century because it helped mask odors and appeared to encourage healing. Lately, more folks are turning to sodium copper chlorophyllin as a supplement, attracted by claims of antioxidant effects and potential skin benefits.
I’ve seen this supplement offered in tablets, capsules, powders, and even drops for water. One thing that sticks out: dosage isn’t universal. For deodorant use in particular, typical supplement doses land between 100 mg and 300 mg daily. Capsules and tablets are often taken once or twice per day with water, usually around meal times. If opting for a liquid, the process is similar—mix with water and drink, keeping within recommended ranges set by your doctor or the label.
Your digestive system handles sodium copper chlorophyllin pretty well, but some might notice greenish stools or mild stomach upset if they start with high amounts. Based on personal experience and what people share, starting with a lower dose makes it easier on your gut and offers a clear idea of how your body reacts. Like most supplements, consistency works best. Missing doses here and there won’t cause harm, but regular daily intake produces steadier results—especially for odor support or skin benefits.
Chlorophyllin’s biggest claim centers around neutralizing odors. This led to widespread use in hospitals for wound care and people with digestive conditions. The science supports its odor-fighting effects, particularly for those struggling with trimethylaminuria, a genetic condition that leads to strong body odor. On the digestive front, anecdotal evidence suggests gentler stools or fewer complaints of constipation, though data on this is more limited.
Skin health is another reason people reach for chlorophyllin. Topical gels are sometimes recommended for acne or wound healing, with small studies showing lower inflammation. Most of these applications use creams prepared by pharmacists or purchased over the counter, applied directly to trouble spots after gentle cleansing. The exact timing and frequency usually follow instructions on product packaging or as directed by a dermatologist.
Chlorophyllin tends to be well-tolerated, but some people experience stomach cramps, diarrhea, or slight discoloration of urine or stools. If you have allergies to copper or sensitivity to coloring agents, check with a healthcare provider before starting. People with kidney problems need to stay cautious, since minerals like copper can build up if the kidneys struggle to filter them out.
Pregnant or breastfeeding women and young children should consult their doctors before using chlorophyllin in any form. While no major safety concerns have popped up in mainstream health literature, supplement standards differ between countries and brands. Checking for third-party testing or a quality certification badge helps guarantee what’s on the label matches what’s inside the bottle.
Taking any supplement ought to fit into a larger health plan—good diet, regular exercise, and regular medical checkups always take priority. For anyone adding sodium copper chlorophyllin, starting with small doses, paying attention to your body, and reading up on the latest research makes sense. Speak with a pharmacist or clinician before making changes to your routine, especially if you take other medications or have existing health issues.
| Names | |
| Preferred IUPAC name | Disodium copper(II) chlorophyllin |
| Other names |
Chlorophyllin copper complex Copper chlorophyllin Sodium copper chlorin Sodium copper salt of chlorophyllin |
| Pronunciation | /ˌsoʊdiəm ˌkʌpər kləˈrɪfɪlɪn/ |
| Preferred IUPAC name | Disodium; copper; 3-[(3-ethyl-4-methyl-5-oxo-5,7a-dihydropyrrolo[3,4-b]pyrrol-7-yl)methyl]-4-(2-hydroxyethyl)-7-(1-hydroxyethyl)-2,8,13,17-tetramethyl-21-oxa-2,12,14,15-tetraaza-21-cupratetrapyrrolo[3,4-b:3′,4′-g:3″,4″-l:3‴,4‴-q]porphyrin-3-propanoate |
| Other names |
Copper chlorophyllin Chlorophyllin copper complex Sodium copper salt of chlorophyllin E141 Chlorophyllin sodium copper salt Sodium copper chlorophyllin complex |
| Pronunciation | /ˌsoʊdiəm ˈkʌpər klɔːˈrɪfɪlɪn/ |
| Identifiers | |
| CAS Number | 11006-34-1 |
| 3D model (JSmol) | `` |
| Beilstein Reference | 2256873 |
| ChEBI | CHEBI:38966 |
| ChEMBL | CHEMBL613253 |
| ChemSpider | 21569736 |
| DrugBank | DB13751 |
| ECHA InfoCard | 100.798.544 |
| EC Number | EC 283-943-4 |
| Gmelin Reference | 52952 |
| KEGG | C16167 |
| MeSH | D002637 |
| PubChem CID | 3084095 |
| RTECS number | GN1982000 |
| UNII | K6FW7DG2FB |
| UN number | UN3077 |
| CAS Number | 11006-34-1 |
| Beilstein Reference | Beilstein Reference: 2045703 |
| ChEBI | CHEBI:38966 |
| ChEMBL | CHEMBL613253 |
| ChemSpider | 22205 |
| DrugBank | DB14585 |
| EC Number | E141 |
| Gmelin Reference | 95674 |
| KEGG | C18515 |
| MeSH | D002637 |
| PubChem CID | 11536948 |
| RTECS number | GN1988000 |
| UNII | 4A69E4ANCP |
| UN number | UN3077 |
| Properties | |
| Chemical formula | C34H31CuN4Na3O6 |
| Molar mass | 693.94 g/mol |
| Appearance | dark green powder |
| Odor | Odorless |
| Density | Density: 0.5 g/cm³ |
| Solubility in water | Soluble in water |
| log P | -6.7 |
| Vapor pressure | Negligible |
| Acidity (pKa) | 10.0 |
| Basicity (pKb) | 10.0 |
| Magnetic susceptibility (χ) | paramagnetic |
| Refractive index (nD) | 1.334 |
| Viscosity | Viscous liquid |
| Dipole moment | 5.54 D |
| Chemical formula | C34H31CuN4Na3O6 |
| Molar mass | 693.94 g/mol |
| Appearance | Dark green powder |
| Odor | Odorless |
| Density | 0.5 g/cm³ |
| Solubility in water | Soluble in water |
| log P | -7.4 |
| Acidity (pKa) | 10.0 |
| Basicity (pKb) | 11.3 |
| Magnetic susceptibility (χ) | Paramagnetic |
| Refractive index (nD) | 1.44 |
| Viscosity | Viscous liquid |
| Dipole moment | 2.87 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 385.6 J·mol⁻¹·K⁻¹ |
| Std molar entropy (S⦵298) | 321.5 J·mol⁻¹·K⁻¹ |
| Pharmacology | |
| ATC code | A16AX12 |
| ATC code | A16AX05 |
| Hazards | |
| Main hazards | Harmful if swallowed; may cause irritation to skin, eyes, and respiratory tract. |
| GHS labelling | GHS07, Warning, H317 |
| Pictograms | GHS07, GHS09 |
| Signal word | Warning |
| Hazard statements | H410: Very toxic to aquatic life with long lasting effects. |
| Precautionary statements | P264, P270, P273, P301+P312, P330, P501 |
| NFPA 704 (fire diamond) | 1-0-0 |
| Flash point | >100°C |
| Lethal dose or concentration | LD50 Oral Rat: > 15,000 mg/kg |
| LD50 (median dose) | LD50 (median dose): >5,000 mg/kg (rat, oral) |
| NIOSH | S0081 |
| PEL (Permissible) | 5 mg/m³ |
| REL (Recommended) | 300 mg |
| Main hazards | May cause eye, skin, and respiratory irritation. |
| GHS labelling | GHS07, GHS09 |
| Pictograms | GHS07, GHS09 |
| Signal word | Warning |
| Hazard statements | Hazard statements: May cause eye irritation. |
| Precautionary statements | P264, P270, P273, P301+P312, P330, P501 |
| Flash point | > 100°C |
| Lethal dose or concentration | LD50 (rat) oral: > 16,000 mg/kg |
| LD50 (median dose) | LD50 (oral, rat) > 5,000 mg/kg |
| PEL (Permissible) | 5 mg/m³ |
| REL (Recommended) | 30–300 mg/day |
| Related compounds | |
| Related compounds |
Chlorophyll Chlorophyllin Copper chlorophyllin Sodium magnesium chlorophyllin Sodium chlorophyllin |
| Related compounds |
Chlorophyll Chlorophyllin Copper chlorophyllin Sodium chlorophyllin |
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
