Copper Chlorophyllin is a semi synthetic mixture of water soluble sodium copper salts derived from cholorophyll. They are tight molecular complexes that have been useful in fighting various acrcinogenic diseases and therefore are greatly preferred substances.

Vegetables containing high amounts of cholorophyllin include:

Asparagus Bell peppers Brocolli Brussels sprouts Green cabbage

It is subjected to a process where the magnesium present in its centre is removed (by placing it in an acid bath) and replaces with copper. Although the content of different copper chlorophyllin may vary, two compounds commonly found in commercial mixtures are trisodium copper chlorine E6 and disodium copper chlorine E4.