Project in Basic Nutrition

Phytochemicals
Instructor: Prepared by:
Ritchelle M. So A n d i g , J e s a b e l P.
Ta b l a t i n , R e a r o s e P.
 PHYTOCHEMICALS
• Phyto- means plant, so phytochemicals are literally
plant.

• These naturally occurring compounds are believed

to protect plants from a variety of injurious agents,
including insects, microbes, the oxygen they
produce, and the UV light they capture and
transform into the nutrients we need.

• Phytochemicals are not considered nutrients, that

is, substances necessary for sustaining life.
How Do phytochemicals Helps Prevent Disease?
• Stimulate the immune system.

• Block the potential for carcinogens

• Reduce oxidation, the damage to cells that occurs with aging and
exposure to pollution.

• Slow the growth rate of cancer cells.

• Reduce inflammation that provides a setting favorable for cancer

growth

• Tr i g g e r d e a t h ( a p r o c e s s k n o w n a s a p o p t o s i s ) o f d a m a g e d c e l l s t h a t
m a y b e p r e c u r s o r s t o c a n c e r.

• Prevent DNA damage and help with DNA repair mechanisms

• Help to regulate hormones, such as estrogen and insulin.

 TYPES FUNCTIONS UTILIZATION DEFICIENCY TOXICITY FOOD SOURCES

CAROTENOIDS

alpha-carotene, May reduce the risk of: α-Carotene and β- Deficiency in High doses of • Carrots
beta-carotene, • cardiovascular carotene are carotenoids carotenoids may • sweet potatoes
lutein, lycopene, disease, provitamin A which may lead to lead to a • pumpkin
zeaxanthin • certain cancers (e.g., can be converted by night condition called • winter squash
prostate) the body to retinol blindness and carotenodermia, • dark leafy greens
• and age-related eye while Lutein, other vision which causes
diseases (cataracts, zeaxanthin, and problems. the skin to turn
macular lycopene are yellow-orange.
degeneration).
nonprovitamin A,
meaning they cannot
be converted to retinol.
FLAVONOIDS
• lower risk of they are likely to There is no There is no • Berries
flavones, cardiovascular appear as metabolites known known toxicity • black and green tea
flavonols disease and cancer, in the bloodstream and deficiency of of flavonoids, • chocolate
(e.g., quercetin), possibly because of urine flavonoids. but high doses • purple grapes and
catechins (e.g., reduced may interfere juice
Epigallocatechin inflammation, with blood • citrus fruits
gallate or • blood clotting, and clotting. • olives
EGCG), blood pressure, • soybeans and soy
anthocyanidins, • and in creased products (soy milk,
isoflavonoids detoxification of tofu, soy flour,
carcinogens or textured vegetable
reduction in protein)
replication of • flaxseed
cancerous cells. • whole wheat
 TYPES FUNCTIONS UTILIZATION DEFICIENCY TOXICITY FOOD SOURCES

PHENOLIC ACID
ellagic acid, S i m i l a r b e n e f i t s Phenolic acids is There is no There is no •Coffee beans
ferulic acid, a s f l a v o n o i d s . readily absorbed known known
through intestinal deficiency of toxicity of •fruits(apples, pears,
caffeic acid, phenolic acid. berries, grapes, oranges,
curcumin tract walls phenolic acid.
prunes, strawberries)
•Potatoes
•mustard
•Oats
•soy
PHYTOESTROGEN
genistein, • provide benefits Phytoestrogens may There is no High doses of • Soybeans and soy
diadzein, to bones have a estrogen- like known phytoestrogen
• reduce the risk of effects in the body deficiency of s may products (soy milk,
lignans cardiovascular and may help reduce phytoestrogens interfere with tofu, soy flour, textured
disease the risk of a certain thyroid vegetable protein)
• and cancers of cancer function.
reproductive • flaxseed
tissues • whole grains
(e.g.,breast,
prostate).
 TYPES FUNCTIONS UTILIZATION DEFICIENCY TOXICITY FOOD SOURCES

ORGANOSULFUR COMPOUNDS

• protect against a The components present in There is no High doses of • Garlic

wide variety of prebiotics (nondigestible known organosulfur • leeks
cancers. food products that stimulate deficiency of compounds may • onions
allylic sulfur the growth of bacteria organosulfur cause • chives,
already present in the gastrointestinal • cruciferous
compounds, colon), and the bacteria of compounds. vegetables
indoles, probiotics are examples of discomfort. (broccoli, cabbage,
isothiocyanates. food choices that can affect cauliflower)
detoxification in both • horseradish
prevention and healing. • mustard greens

• For this following reasons, no RDA for phytochemicals can safely established for
any life group:

1.) Phytochemicals interact with each other in the body to produce a synergistic
effect that is greater than the sum of the effects of individual phytochemicals.
2.) Phytochemicals interact with macronutrients and vitamins and minerals.
3.)Phytochemicals can act in different ways under different circumstances in the
b o d y.
 Color Group
Red Ye l l o w / O r a n g e Red-Purple Green White

Carotenoids, Carotenoids Flavonoids, Lutein, Allylic compound,

lycopene
Flavonoids, ellagic acid, Zeaxanthin Isoflavones
Flavonoids
quercetin anthicyanins
 Phytochemicals Antioxidants

• Phytochemicals are • Antioxidants are substance

naturally occurring that help prevent cells
chemical in plants that damage from unstable
have various health molecules known as "free
benefits. radical".
• They are responsible for
color, flavor, and aroma of
plants

Not all antioxidants are phytochemical

and not all phytochemicals are antioxidant.
Resources:

* T h o m p s o n , J . L . , M a n o r e , M . M . , & ; Va u g h a n , L . A . ( n . d . ) . T h e S c i e n c e o f
Nutrition

* http://lpi.oregonstate.edu
Linus Pauling Institute at Oregon State University

* www.villanova.edu/healthpromotion

* Jamorabo-Ruiz A. and Serraon-Claudio V. (2010)

Basic Nutrition For Filipinos 6th Edition

*Mahan, L. K., & Escott-Stump, S. (2000). Krause’s Food, Nutrition, & Diet Therapy. Saunders.
Thank
You!