| Phytochemicals | |||||
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Phytochemical (phyto = plant) are chemical substances that are found in all plants.
More than 600 phytochemicals have been identified so far and it's highly likely that there are hundreds more which are yet to be identified. Any plant may have many phytochemicals as well as all of its vitamins, minerals and fibre.
Some of the more common phytochemicals are:
- Anthocyanidins - grapes, cranberries, bleberries
- Allyl sulfides - onions, leeks, garlic
- Carotenoids - fruits, carrots
- Flavonoids - fruits, vegetables
- Isoflavones - soy
- Polyphenols - tea, grapes
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Important phytochemicals facts
- Phytochemicals have potent antioxidant properties
- Phytochemicals exist in all plant foods
- Phytochemicals may reduce incidence of certain types of cancers due to their beneficial effects on cells and protective action on DNA
- Each different fruit, vegetable, grain may contain hundreds of phytochemicals
- Phytochemicals protect plants against fungi, bacteria, viruses, and cell damage
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Why phytochemicals are important
Phytochemicals have many healthful properties and actions:
- Antioxidant - most phytochemicals protect cells against oxidation and cell damage from free radicals, which reduces the risk of some forms of cancer
- Enzyme stimulant - indoles (in cabbage), stimulate enzymes that reduce estrogen and make it less effective if it is not in proper balance in the body
- Hormone - the isoflavones in soy have a weak eostrogenic effect which mimics the body's own eostrogen and assists to remove excess eostrogen from the body
- Anti-cancer - capsaicin (in capsicum and peppers) protects the DNA from becoming mutated and carcinogenic; saponins (in beans) prevent DNA replication, which prevents cancer cells from replicatio
- Anti-microbial - the proanthocyanidins in cranberry adhere to the urinary tract wall and prevent any bacteria from sticking to the urinary tract wall and prevent urinary tract infections (UTIs); allicin in garlic and onions prevents general bacterial infections
- Heart disease reduction - these potent substances reduce the incidence of atherosclerosis (a buildup of fatty deposits in artery walls) which increases the risk of heart attack and stroke
Last reviewed: 30 September 2007 || Last updated: 14 March 2010
Related Articles
references
- McGuire M, Beerman KA, Nutritional Sciences: From Fundamentals to Food, 2007 Thomson Wadsworth USA
- Marieb EM, Hoehn K. Human Anatomy & Physiology. 7th edition, 2006. Benjamin Cummings Publishing
- Osiecki, Henry. The Physician's Handbook of Clinical Nutrition. 6th edition, 2001, BioConcepts Publishing
- Rolfes SR, Pinna K, Whitney E. Understanding Normal and Clinical Nutrition. 7th Edition, 2005. Brooks Cole Publishing
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NOTE: Mega doses of any type of vitamin, mineral, amino acid or herbal supplement cannot cure illnesses and in fact can be very dangerous and produce toxic side effects and interfere with medicine you are taking. Always ensure you consult your doctor before taking any type of complementary supplements.
Disclaimer: This guide is not intended to be used for diagnostic or prescriptive purposes. For any treatment or diagnosis of illness, please see your doctor.
