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Phytol in the Human Diet

Phytol is a byproduct of the digestion of chlorophyll within certain animals, and it is available in specific plants, some of which are consumed by humans. According to research conducted by a number of organizations, phytol may have a strong impact on the health of humans when incorporated into the diet.

  1. Identification

    • Phytol is a product of the metabolism of chlorophyll in plants. It is the alcohol of hydrocarbons strongly associated with vitamins E and K. According to a 1971 study by Conny Liljenberg, published in Physiologia Plantarum, barley is one of the best plant sources for phytol.

    Considerations

    • The most common sources of animals that supply phytol for humans are dairy products and fish liver oil. This is because dairy animals and fish process chlorophyll in a digestive organ called the rumen.

    Significance

    • According to a March 26, 2002, article published in the Journal of the Federation of American Societies for Experimental Biology, phytol is important in the processing of glucose.

    Effects

    • Experimentation in rats, commonly conducted well before human trials, shows that a 21-day diet of phytol causes a 40 percent decrease in triglyceride levels while leaving cholesterol levels unchanged.

    Benefits

    • Phytol also can activate enzymes within the body that have strong positive effects on insulin level. This means that phytol in the human diet could possibly help restore the metabolic functions of those with Type 2 diabetes.

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