Phytochemicals
Phytochemicals are any of the many plant elements that have antioxidant properties, such as flavonoids, enzymes, tocopherols, and carotenoids. They are the biologically active compounds found in many foods.
Some phytochemical substances found in common foods include: chlorophyll, plant sterols, and salicylic acid. Bioflavonoids (antioxidants found in citrus fruits), curcumin (an antioxidant found in mustard, corn, and yellow peppers), and lycopene (an antioxidant found in tomatoes) are also classified as phytochemicals.
Phytochemicals have a regulating effect on the immune and endocrine systems. Antioxidant phytochemicals are helpful in regulating and even destroying free radicals, which have a role in almost every major chronic disease.
Phytochemicals work in conjunction with minerals and vitamins. Many foods rich in phytochemicals are also rich in these vitamins and minerals. For example, Wheat germ oil is one of the best food sources of vitamin E, based on the alpha-tocopherol content. Milk thistle is an antioxidant known to strengthen and protect the liver, and is full of phytochemical nutrients. The mineral selenium is found in some phytochemical-rich roods. People living in states with low selenium levels are three times more likely to die of heart disease; therefore, they will want to eat foods containing large amounts of selenium, such as: garlic, onions, red grapes, and broccoli.
The following foods are sources of phytochemicals: miso, red wine, and rosehips. Eating whole foods, mostly vegetables, is a good way to obtain beneficial phytochemicals, a necessary nutritive building block of health.
About The Author :
This article was written on behalf of Clayton College. For more information on Phytochemicals or to learn about what degree programs Clayton College, Clayton College of Natural Health, Clayton Natural Health offers, please visit http://www.ccnh.edu/ or call 1.800.659.8274.
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