| Phytochemical |
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| phytochemicals | |
| nutrients | |
| nutrition | |
| physiology | |
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Many phytochemicals are Antioxidants that impart bright colours to fruits and vegetables. Lutein makes corn yellow, Lycopene makes tomatoes red, Carotene makes carrots orange and Anthocyanin makes blueberries blue, for example. Both the bright colours and the Antioxidant activities are due to alternating Single-bonded and Double-bonded carbons. There is abundant evidence from Epidemiological studies that the phytochemicals in fruits and vegetables can significantly reduce the risk of Cancer , probably due to Antioxidant and Anti-inflammatory effects. But studies of supplementation with large doses of Beta-carotene in smokers have shown an increase in Cancer risk (possibly because excessive Beta-carotene results in breakdown products that reduce plasma Vitamin A and worsen the lung Cell Proliferation induced by smoke). Phytochemicals naturally occur in vegetables and fruit. FAMILIES OF PHYTOCHEMICALS The following are groups or families of related phytochemicals and common sources of phytochemicals arranged by family. FOOD PROCESSING AND PHYTOCHEMICALS Many phytochemicals are thought to be destroyed or removed by modern food processing techniques, possibly including cooking. For this reason, it is believed that industrially processed foods are less beneficial (contain fewer phytochemicals) than unprocessed foods. The absence or deficiency of phytochemicals is believed to have contributed to the increased prevalence of the above-cited preventable or treatable causes of death in contemporary society. Interestingly though, Lycopene , which is a phytonutrient that can be found in Tomato es, is concentrated in processed foods such as Spaghetti sauce and Ketchup , making those foods much better sources of Lycopene than fresh tomatoes. SEE ALSO
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