What Is Phytochemical (Phytonutrient)?

Phytochemical refers to the compounds
found in plants that are powerfully
beneficial in protecting human from diseases.

 

What is Phytochemical/Phytonutrient?

Phyto” comes from the Greek word “phuton” meaning “plants” hence the chemical/nutrient found in plants are called phytochemical or phytonutrient. The terms are used interchangeably but “phytonutrient” is increasingly becoming more popular for the positive association with “nutrient” rather than “chemical”.

Phytochemicals refer to the natural chemical compounds found in plants that make up its color.  were originally classified as vitamins. Flavonoids were known as vitamin P, indoles and glucosinolates were vitamin U, etc. But it was later found that phytochemicals are not vitamins at all.

Phytochemical is not a necessity to our body function, nor do they cause any diseases resulting from deficiency. Thus they cannot be classified as vitamins.

But phytochemical has been proven over and over again, to be beneficial for human health, not only in preventing diseases, but also in reversing some disorders.

Unlike most vitamins and enzymes, phytochemicals are not destroyed by preparation techniques such as chopping, extracting, cooking or grating.

In fact, sometimes preparation may even make the phytonutrients more readily available to us. For example, the sulfur compounds from garlic or onions are released when chopped and exposed to air. Or lycopene in tomatoes become more concentrated when processed and made into tomato sauce.

It is estimated that there are tens of thousands of phytochemicals. However, only about 1,000 of these were identified and only about a hundred were actually analyzed and tested.

An astounding fact that proves an amazing Creator is that in each plant, it is believed there are hundreds of different phytochemicals. A simple tomato not only has lycopene, but has several hundreds of other phytochemicals which cannot even yet be identified by mere man.

Recent researches have found that all plants contain compounds that protect them from diseases. When we eat these plants, the very same protective compounds, called phytochemicals, are made available to our bodies. In the same way, it protects our bloodstream, cells, tissues, membranes, organs and immune functions from diseases.

 

How Does Phytonutrient Work?

Studies after studies have shown that individuals with high intake of the four plant-based food groups—fruits, vegetables, whole grains and legumes—have a much lower risk of degenerative diseases such as cancer, diabetes, heart disease, hypertension, etc.

How does phytonutrient help prevent these diseases? To understand this, we need to backtrack a little and understand how diseases are formed.  Read about anti-oxidant here.

An example: When free radicals run rampant in our body, through the air we breathe, the food we eat, or merely from stress, they cause deterioration and destruction of our healthy cells. This process ultimately result in degenerative diseases in the weakest parts of our body that succumb to the attack.

When we eat food that has phytonutrient, it will quickly activate a group of enzymes that go around cleaning up the free radicals before they cause any harm to the body. In very much the same way, it works like the anti-oxidant. In fact, many phytonutrients are anti-oxidant.

 

How Much Phytonutrients Do We Need?

As I mentioned above, phytonutrient is not a necessity for our body, but yet we must eat much of it for all its health benefits. You get a variety of phytonutrient from a variety of fruits and vegetables for their different protections of diseases and cancers.

How much phytonutrients you need depends very much on your environment and your lifestyle. Read what creates free radicals. We cannot prevent the formation of free radicals but we can reduce them and minimize their destruction potential to our body.

If you think that you are in the high risk group, plan to increase your fruits and vegetables intake to counter the damaging effects.

Generally, take at least five servings (five cups) of high quality fruits and vegetables daily. If you are in the high risk group, take between eight to twelve servings.

This may sound like a lot but is easily achievable if you juice and make fruits and vegetables part of your daily diet, cutting down on meat, to a vegetables and meat ratio of 5:1. If you have to take meat, opt for fish instead.

Decide to make this new dietary a lifelong commitment, especially if you are eating to reverse a certain condition. You will definitely see an improvement.

 

The Phytochemical Family

The phytochemical family is so big that a whole book can be written about it. There are over 100 identified phytochemicals, but I have picked out some of the most common and proven phytonutrients to be listed here.

These are available in abundance in fruits and vegetables. You don’t need to remember them all. Just remember that when you eat as much of these whole, unadulterated natural food as possible, it will go a long way in protecting your health in more ways that you will ever know. There is nothing to lose, only much to gain!

Phytonutrient Health Benefits Food Sources
Allicin and allylic sulfides Anti-bacterial, anti-fungal, anti-viral, lower the risk of stomach and colon cancer. Chives, garlic, leeks, onions, shallots.
Anthocyanidins and proanthocyanidins Anti-oxidants, keep elasticity of capillary walls, anti-inflammatory, stop cancer cell formation. Dark grapes, berries, cherries, ginger.
Bioflavonoids (quercetin, kaempferol, rutin) Potent anti-oxidants, anti-carcinogenic; bind toxic materials and escort them out of the body. Apricot, citrus fruits, berries, broccoli, cherries, grapes, papaya, cantaloupe, plums, tomatoes.
Carotenoids (alpha and beta carotene, lycopene, lutein) Important anti-aging anti-oxidants, enhance immune function, balance blood ssugars, reduced risk of cardiovascular diseases and cancer (especiially prostate cancer). Carrots, sweet potatoes, all berries, guava, grapefruit, watercress, pumpkins, tomatoes, watermelon, any dark green leafy vegetables, spirulina and chlorella.
 Chlorophyll Helps build healthy blood, protect against cancer, and a powerful wound healer. All green vegetables, with high concentrations in grasses like wheat and barley grass; spirulina and chlorella
Coumarins Have anti-tumor properties, enhance immune functions and prevent the formation of cancer-causing nitrosamines. Beets, carrots, celery, citrus fruits, fennel, green peppers, pineapple, strawberries, tomatoes.
Ellagic acids Neutralize carcinogens before they can damage DNA, protect from cancer-causing nitrosamines and aflatoxin. Blackberries, cranberries, grapes, guava, raspberries and strawberries.
Glucosinolates An important anti-cancer and liver-friendly phytonurient; reduce risks of cancer of breast, colorectal, lung and stomach by helping the liver detoxify. Also regulate white blood cells and cytokines. Cabbage family vegetables, such as broccoli, Brussels sprouts, collards and kale.
Indoles and isothiocyanates Reduce incidence of cancer, reverse cancer by killing cancer cells and inhibit cancer development. Plentiful in the cruciferous vegetables like broccoli, Brussels sprouts, cabbage, cauliflower. Also in horseradish, kale, kohlrabi, strawberries and raspberries.
Lutein Powerful anti-oxidant that protects against macular degeneration. Green leafy vegetables such as cabbage, spinach, broccoli, kale. In fruits – avocado, kiwi fruit, mango, papaya, peaches, oranges, pear, plum.
Phytoestrogens Bind excess estrogens to a protein made in the blood, thus reducing estrogens to estrogen sensitive tissues. This reduces risks of breast cancer in women and prostate cancer in men. Also provide protection for menopausal symptoms, fibroids and other hormone-related diseases. Alfalfa and sprouts, celery, citrus fruits, fennel, legumes, wheat, licorice,
Phytosterols Blocks the uptake of cholesterol and excrete it from the body, thus helping to prevent heart diseases. Also halts the development of tumors in breast, colon and prostate glands. Most plants, especially green and yellow vegetables, seeds, beans and lentils.
Polyphenols Very potent anti-oxidants with anti-cancer properties, more powerful than vitamin C and E. Especially found in green tea. Also in bilberries, Siberian ginseng and bee pollen.
Polysaccharides Protect against radiation. Absorb toxic metals and xenobiotics and discarding them from the body. Spirulina and chlorella.
Sulforaphane Its anti-bacterial compounds reduce risks of stomach ulcers and stomach cancers. From the cruciferous family again, i.e. broccoli, Brussel sprouts, cauliflower, kale.

 

 

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