Phytochemical

Phytochemicals are sometimes referred to as phytonutrients; these terms are often used interchangeably. In broad terms, they are said to be any chemical or nutrientderived from a plant source. However, in common usage, they have a more limited definition. They are usually used to refer to compounds found in plants that are not required for normal functioning of the body but that nonetheless have a beneficial effect on health or an active role in the amelioration of disease. Thus, they differ from what are traditionally termed nutrientsin that they are not a necessity for normal metabolism, and their absence will not result in a deficiency disease -- at least not on the timescale normally attributed to such phenomena. A minority claim that many of the diseases afflicting the people of industrialized nations are the result of those people's lack of phytonutrients in their diet. What is beyond dispute is that phytonutrients have many and various salubrious functions in the body. For example, they may promote the function of the immune system, act directly against bacteriaand viruses, reduce inflammation, and be associated with the treatment and/or prevention of cancer, cardiovascular diseaseand any other malady affecting the health or well-being of an individual.

Many phytochemicals are antioxidantsthat impart bright colors to fruits and vegetables. Luteinmakes corn yellow, lycopenemakes tomatoes red, carotenemakes carrots orange and anthocyaninmakes blueberries blue, for example. Both the bright colors and the antioxidantactivities are due to alternating single-bondedand double-bondedcarbons. There is abundant evidence from epidemiologicalstudies that the phytochemicals in fruits and vegetables can significantly reduce the risk of cancer, probably due to antioxidantand anti-inflammatoryeffects. But studies of supplementation with large doses of beta-carotenein smokers have shown an increase in cancerrisk (possibly because excessive beta-caroteneresults in breakdown products that reduce plasma Vitamin Aand worsen the lung cell proliferationinduced by smoke).

Phytochemicals naturally occur in vegetables and fruit.

Families of phytochemicals

The following are groups or families of related phytochemicals and common sources of phytochemicals arranged by family.

Food processing and phytochemicals

Many phytochemicals are thought to be destroyed or removed by modern food processing techniques, possibly including cooking. For this reason, it is believed that industrially processed foods are less beneficial (contain fewer phytochemicals) than unprocessed foods. The absence or deficiency of phytochemicals is believed to have contributed to the increased prevalence of the above-cited preventable or treatable causes of death in contemporary society. Interestingly though, lycopene, which is a phytonutrient that can be found in tomatoes, is concentrated in processed foods such as spaghettisauce and ketchup, making those foods much better sources of lycopenethan fresh tomatoes. Sadly, they are still processed.

See also

• List of phytochemicals and foods they are prominent in
• List of foods high in phytonutrients
• Secondary metabolites

External links

• Tips on how to follow a phytochemical-rich diet
• Phytochemicals as Nutraceuticals
• Long been regarded for medicinal and protective properties

This article is licensed under the GNU Free Documentation License.
It uses material from the http://en.wikipedia.org/wiki/Phytochemical Wikipedia article Phytochemical.