Transcript Free radicals

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Phyto- Greek word for plants
Substances in plants that may help prevent
diseases like cancer and heart disease.
So far, scientists know of 3,000 different
phytochemicals with possible health benefits.
Definitions you may need to know:
 Free radicals- are byproducts of
metabolism. They are capable of causing
cells to lose their structure, function and
eventually destroying them.
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Connected with the development of 50
diseases including heart disease and
cancer.
What are antioxidants?
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Capable of stabilizing or deactivating free
radicals before they attack cells.
Chemoprevention- using one or several
compounds to prevent, stop or reverse the
development of cancer.
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Designer Food- Processed foods that are
supplemented with food ingredients naturally
rich in disease-preventing substances.
Functional Food- any modified food or food
ingredient that may provide a health benefit
beyond the traditional nutrients it contains.
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Nutraceutical - Specific chemical compounds
in food, including vitamins and additives, that
may aid in preventing disease.
Pharmafood- Food or nutrient that claims
medical or health benefits, including the
prevention and treatment of disease.
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There are thousands of phytochemicals. But
some of the basic classes of them are found
in these foods:
Cruciferous vegetables: broccoli, cauliflower,
cabbage, dark leafy greens.
Phytochemicals found are: organosulfur and
glucosinolates and they may help prevent
cancer.
Tomatoes and Watermelons
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Phytochemical found: Lycopene
Lycopene has been found to be 2 times as
powerful as beta carotene (Vitamin A) in the
destruction of free radicals.
Onions, Garlic, Scallions, Chives
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Phytochemicals Found: Allium compounds
They help to keep healthy cells in the body
from being damaged by free radicals.
Grapes, Strawberries, Cranberries, Nuts,
Blackberries, Raspberries
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Phytochemicals found: Ellagic Acid
Appears to make blood less likely to clot
therefore is beneficial in preventing heart
disease.
Citrus Fruits
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Phytochemical found:
monoterpenes
May help to prevent cancer.
Soybeans
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Phytochemicals found:
Isoflavones and saponins.
Have a wide range of benefits
including lowering the risk for heart disease.
Soy has been nicknamed the Miracle Bean
Chinese have regular consumption of
soybeans and tofu. They have ½ the risk of
cancer than Americans.
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May also help prevent osteoporosis, and
reduce the symptoms of menopause.
Exact component that is responsible for the
positive effect is still unknown.
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Soy flours- simplest form. Can be used in
baked goods.
Soy isolates - used to make dairy like
products. Usually used to add texture to
meat products.
Tofu- rich in minerals and is an excellent
source of protein.
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Soymilk- consumed by dairy sensitive
individuals and strict vegetarians.
Textured soy protein- used as a meat
enhancer, extender and substitute.
Tempeh- made of whole cooked soybeans.
Soy recipe: Tofu Pumpkin Cheesecake
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What Color is Your Diet?
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Many of the pigments found in fruits and vegetables
are phytochemicals.
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A seven color system, organized as a color wheel.
Developed by Dr. David Heber , UCLA Center for
Human Nutrition, and Susan Bowerman.
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Eat your colors!
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Red - Lycopene, phytoene, phytofluene,
vitamin E
Tomatoes, tomato sauce, vegetable juice,
tomato soup, watermelon.
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Green- Glucosinolates, Isothiocyanates,
Indole-3 Carbinol, and Folic Acid
Broccoli, Brussels Sprouts, Bok Choy,
Cauliflower , Cabbage
Green/Yellow- Lutein, Zeaxanthin
 Spinach,
Avocado, Kale, Green
Beans, Green Peppers, Kiwi,
Collard Greens,
Mustard
Greens,
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Turnip Greens
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Orange- Alpha and Beta Carotene
Carrots Pumpkins, Squash, Mangos, Apricots,
Cantaloupe
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Orange/Yellow- Vitamin C Flavonoids
Oranges, Orange Juice, Tangerines, Peaches,
lemons, Limes, Pineapple.
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Red-Purple Anthocyanins, Elegiac Acid,
Flavonoids
Grapes, grape juice and red wine
raisins
cherries
strawberries
 White/
Green - Allyl Sulfides
 Garlic, Onion, and Chives