Phytochemicals

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Phytochemicals
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What Does Phytochemical Mean?

• Phyto Plants
• Phytochemical Components in plants that may
  provide health benefits

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Concept of Free Radicals - The Evil Side of
Oxygen

• Form of oxygen that can damage our bodies
• If not neutralized into good oxygen, carry
  molecular hot potatoes
• advance aging
• work against the immune system
• play role in development of chronic and
  degenerative diseases

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Free Radicals

• Are very unstable
• React quickly with other compounds, doing cell
  and body damage
• Once produced, they multiply unless neutralized
  by antioxidants or other free-radical scavengers.

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What Sets Off Chemical Reactions That Produce
Free Radicals?

• Radiation from sunlight
• Ozone trapped in the atmosphere
• Air pollution
• Tobacco smoke
• Carcinogens
• Asbestos

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What Sets Off Chemical Reactions That Produce
Free Radicals?

• Infections
• Physical trauma
• Stress
• Toxic pesticides and herbicides
• Alcohol

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• Antioxidants prevent or treat
• cancer
• diabetes
• heart disease
• high blood pressure

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Health Benefits

• Prevention of disease shown in populations having
  a high consumption of fruits and vegetables

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Major Groups of Phytochemicals

• Indoles
• Thioallyl Derivatives
• Antioxidants (Beta carotene, Vitamin C and
  Vitamin E)
• Phenolic compounds
• Flavonoids

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Indoles

• Food sources - Broccoli , cabbage and cauliflower
• Health benefit - Cancer prevention and maintain
  healthy cells

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Thioallyl Derivatives

• Food sources
• Garlic
• Leeks
• Onions
• Pungent smell
• Destroyed by heat (Saute instead of slow cooking)

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Health Benefits of Thioallyl Derivatives

• Boost immune system
• Increase enzyme to help get rid of carcinogens
• Anti-tumor properties
• Reduce serum cholesterol
• Prevent blood clots

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Antioxidants

• Beta carotene
• Vitamin C
• Vitamin E

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Antioxidant - Beta Carotene

• Food sources
• carrots
• sweet potatoes
• oranges
• cantaloupe
• tomatoes
• dark green leafy vegetables

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Health Benefits of the Antioxidant Beta Carotene

• Cancer prevention
• Regulator of immune responses
• May lower heart disease and stroke risk

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Antioxidant Vitamin C

• Food sources
• Citrus fruit
• Tomatoes
• Peppers
• Broccoli
• Melons
• Strawberries

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Health Benefit of Antioxidant Vitamin C

• Lower cardiovascular risk

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Smokers and Antioxidant Vitamin C

• Smokers have a higher requirement for Vitamin C
  to combat the increased oxidative stress

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Antioxidant Vitamin E

• Food sources
• Oil (60)
• Fruits and veggies, esp. dark green leafy (10)
• Grains
• Nuts and Seeds

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Health Benefit of Antioxidant Vitamin E

• Lower heart disease risk

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Caution for Smokers

• Some studies showed that
• Vitamin E or beta carotene supplements may be
  harmful to smokers

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Phenolic Compounds

• Food sources
• most fruits and vegetables
• tea (green and black)

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Health Benefits

• Anti-tumor
• Anti-cancerous effect

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Flavonoids

• Food sources
• soy
• apples
• onions

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Health benefits of Flavonoids

• Prevent cancer
• Prevent bone loss
• Antioxidant properties

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Educating the Public on Phytochemicals

• More research is needed before supplement
  recommendation
• Information provided should be sound and
  scientifically based.

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Educating the Public on Phytochemicals,cont.

• Should emphasize the importance of getting
  nutrients from variety of foods, not stressing
  getting certain nutrients through pills
• Follow Food Guide Pyramid recommendation

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Phytochemicals
Prepared by Diane Linder, EdD, LDN,RD,
Specialist( EFNEP Coordinator) Sara Seals,
PhD. Assoc. Specialist ( Nutrition and
Health )