Transcript Phytochemicals

PHYTOCHEMICALS
By: Anna Mancini
Definition
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Phytochemicals consist of a large group of nonnutrient compounds that are biologically active in
the body
Found in plants, including fruits, vegetables,
legumes, grains, herbs, tea and spices
Polyphenols
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Polyphenolic phytochemicals make up the largest
group
The polyphenols, which include more than 8,000
compounds can be divided into a variety of classes
Classes of Phytochemicals
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Flavonoids
Carotenoids
Terpenes
Organosulfides
Phenolic Acids
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Lignans
Saponins
Phytosterols
Glucosinolates
Isothiocyanates
Flavonoids
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Flavonoids are water soluble polyphenolic
molecules containing 15 carbon atoms
The most important dietary sources of flavonoids
are fruit, tea and soybean
Flavonoid Subclasses
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Flavonols
Flavanols
Flavones
Flavanones
Anthocyanidins
Isoflavones
Health Benefits of Flavonoids
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Antioxidant activity
Reduced risk of Cardiovascular Disease
Reduced risk of some cancers
Anti-allergenic
Anti-inflammatory
Green Tea
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The antioxidants found in green tea are called
catechins, which are in the flavanol subclass
The catechins scavenge free radicals that can
damage DNA and contribute to cancer, blood clots,
and atherosclerosis.
Green tea's EGCG regulates and inhibits cancer
growth and kills cells that are growing
inappropriately.
Green Tea
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Researchers found that drinking at least four cups of
green tea every day may be related to the reduced
severity of coronary heart disease among the male
participants.
Green tea and its extract have been shown to fight
obesity and lower LDL "bad" cholesterol -- two risk
factors for heart disease and diabetes -- but in very
limited studies.
Common Dietary Flavonoids
Flavonoid Subclass Dietary Flavonoids
Some common
food sources
Anthocyanidins
Cyanidin, Delphinidin,
Malvidin, Pelargonidin,
Peonidin, Petunidin
Red, blue, and purple berries;
red and purple grapes; red
wine
Flavanols
Monomers (Catechins):
Catechin, Epicatechin,
Epicatechin gallate,
Epigallocatechin gallate
Dimers and Polymers:
Theaflavins, Thearubigins,
Proanthocyanidins
Catechins: Teas (particularly
green and white), chocolate,
grapes, berries, apples
Theaflavins, Thearubigins:
Teas (particularly black and
oolong)
Proanthocyanidins:
Chocolate, apples, berries,
red grapes, red wine
Flavanones
Hesperetin, Naringenin,
Eriodictyol
Citrus fruits and juices, e.g.,
oranges, grapefruits, lemons
Flavonols
Quercetin, Kaempferol,
Myricetin, Isorhamnetin
Widely distributed: yellow
onions, scallions, kale, broccoli,
apples, berries, teas
Flavones
Apigenin, Luteolin
Parsley, thyme, celery, hot
peppers,
Isoflavones
Daidzein, Genistein, Glycitein
Soybeans, soy foods, legumes
Carotenoids
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Carotenoids are a widely distributed group of
naturally occurring pigments, usually red, orange, or
yellow in color.
They are known to be essential for plant growth
and photosynthesis, and are a main dietary source
of vitamin A in humans.
Common Carotenoids
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β-carotene
α-carotene
Lycopene
Lutein
Zeaxanthin
Food Sources
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The orange-colored fruits and vegetables including
carrots, apricots, mangoes, squash, and sweet
potatoes contain significant amounts of betacarotene, alpha-carotene, and beta-cryptoxanthin.
Green vegetables, especially spinach, kale, and
collard greens, also contain beta-carotene, and are
the best sources of lutein.
Lycopene is found in tomatoes, guava, and pink
grapefruit. Salmon, shellfish, milk, and egg yolks
also provide carotenoids.
Health Benefits
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Antioxidant activity
Reduced risk of Cardiovascular disease
Prevents eye degeneration
Reduced risk of some cancers
Immune-enhancing activity
Prevent Vitamin A deficiency
Lycopene
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Epidemiological studies have shown that high intake
of lycopene-containing vegetables is inversely
associated with the incidence of certain types of
cancer including digestive tract, prostate, and
cervix.
A combination of vitamin E, selenium, and lycopene
dramatically inhibited prostate cancer development
and increased disease-free survival.
Lycopene
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Lycopene also strongly suppressed the growth of
lung cancer cells and was found to be more potent
than either α-carotene or β-carotene.
β-Carotene
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Beta-carotene is converted to retinol, which is
essential for vision and is subsequently converted to
retinoic acid, which is used for processes involving
growth and cell differentiation.
Beta-carotene/vitamin A supplements may have an
adverse effect on the incidence of lung cancer and
on the risk of death in smokers and asbestos
exposed people or in those who ingest significant
amounts of alcohol.
Recommendations
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Add chopped fruit to cereal, oatmeal, and yogurt
Add fresh greens, carrots, celery, broccoli, beans, and peppers
to soups and spaghetti sauce
Keep dried fruits like raisins, apricots, and prunes for snacking
instead of chips
Try replacing sodas and sports drinks with green or black teas
Add salsa to eggs, and use it in place of creamy dips for raw
vegetables
Replaced processed grains for whole grains. (Refining wheat
reduces phytochemical content by 200-300 %.)
Bibliography
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http://lpi.oregonstate.edu/infocenter/phytochemicals/flavonoids/
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http://www.phytochemicals.info/phytochemicals/flavonoids.php
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http://www.carotenoidsociety.org/carotenoids
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http://www.whfoods.com/genpage.php?tname=nutrient&dbid=116#foodsources
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http://www.mayoclinic.com/health/beta-carotene/NS_patient-betacarotene
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http://www-nehc.med.navy.mil/downloads/hp/fact_sheets/phytochemicals.pdf
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http://www.webmd.com/food-recipes/features/health-benefits-of-green-tea
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Ruhul Amin A.R., Kucuk O., Khuri F.R., Shin D.M. (2009 June 1). Perspectives for
Cancer Prevention With Natural Compounds. Journal of Clinical Oncology, ; 27(16):
2712–2725.