Transcript John`s Power Point on Phytonutrients at The

Phytonutrients:
Sources and Physiological
Influences on Disease
Mechanisms and Risk Reduction
John Bagnulo MPH, PhD
Food As Medicine, Minneapolis, MN
June 10th, 2015
Slide #1
Disclosure
Bagnulo, MPH, PhD, John
Indicated no relevant affiliations or financial
interests.
Speaker will not discuss off-label or
investigational drug use.
Slide #2
Learning Objectives
• Identify food sources of each selected
phytonutrient family and subclass
• Outline the 4 major biochemical mechanisms
which allow phytonutrients to mitigate disease
processes
• Identify the main health benefits offered by each
phytonutrient family
• Explain how phytonutrient activity is influenced
by food processing
• Explain how agricultural methods influence the
development and potency of phytonutrients in
plants
Slide #3
Role of Phytonutrients in Plant
Physiology
• Have evolved to offer plants protection or an
ecological advantage over competitive plants
(ultraviolet light, insects, fungus, microbes,
herbivores, resource competition)
• Most are significantly influenced by
environmental conditions
• Many have been used as models for
pharmaceuticals
• Several to many may one day be classified as
vital or required (Triage Theory, Bruce Ames)
Slide #4
Most Phytonutrient Contents
Reduced by Chemical Use
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Fungicides grapes/peanuts/spices
Pesticides most plants
Herbicides legumes,herbs
NPK fertilizers most plants
Plastic mulch most plants
Many Phytonutrients Destroyed by
High Temperatures
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Allicin
garlic
Quercitin
onions, apple skins
Anthocyanins
blue and purple fruits
Ellagic Acid raspberries, pomegranate
Catechins tea (185F vs 212F)
D-Limonene
Phytonutrients with Improved
Biovailability After Processing
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Isothiocyanate
Lycopene
Lutein
Curcumin
Caffeic acid
cooking/fermentation
cooking
cooking
cooking w/ oil
boiling coffee beans
Current Phytonutrient Intake Trends
• Majority of Americans consume less than the
recommended servings of fruits and vegetables = less
than optimal intake of phytonutrients
• Excessive food and beverage processing coupled with
unsustainable agriculture = lower phytonutrient levels in
most commonly consumed American foods (high heat,
juice vs. whole, irradiation, synthetic fertilizers,
pesticides, fungicides, herbicides, cultivar selection and
development)
• Very low carotenoid intake by American Women
(specific flavonoid used as a dietary tracer for other
phytonutrients)
Slide #12
Major Phytonutrient Families
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Terpenes
Organo-sulfurs
Organic acids
Polysaccharides
Polyphenols and phenols
Flavonoids
Isoprenoids
Slide #18
Phytonutrients Concentrated in
Beverages and Spices
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Tea
Coffee
Pinot Noire grapes
Turmeric and Curry
Ginger
Cloves
Cinnamon
Cumin
Herbal and Microbial Sources of
Medicinal Phytonutrients
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Cannabis/Hemp
Rosemary
Oregano
Hops
Kimchi
Sauerkraut
Natto
Yogurt
CBDs and terpenes
Multiple terpenes
Organic acids
Multiple terpenes
Vit K2, isothiocyanates
Vit K2, isothiocyanates
Vit K2, natto kinase
Vit K2
Eat more plants.
Thank you!