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...phytochemicals SOURCE:Agricultural Research Service, U.S.
...phytochemicals and antioxidants The goal is to determine
...phytochemicals, such as vitamins A, C, and E, and beta-ca
...phytochemicals, to products in which a specific ingredien
Whole Foods Diet
...phytochemicals that may reduce the risk for many diseases
...phytochemicals that have been linked to cancer protection
Popular Culture, Food and
...phytochemicals or active microorganisms added, or have be
...phytochemicals. Paleo diets include little or no: saturat
...phytochemicals. It also has high digestibility and bioava
...phytochemicals) may function as antioxidants by neutraliz
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Phytochemicals are naturally occurring chemicals in plants that provide flavor, color, texture, and smell. Phytochemicals have potential health effects, as they may boost enzyme production or activity, which may, in turn, block carcinogens, suppress malignant cells, or interfere with processes that can cause heart disease and stroke. Phytochemical-rich foods include cruciferous vegetables (e.g., broccoli, Brussels sprouts, cauliflower, cabbage), umbelliferous vegetables (e.g., carrots, celery, parsley, parsnips), allium vegetables (e.g., garlic, onions, leek), berries, citrus fruits, whole grains, and legumes (e.g., soybeans, beans, lentils, peanuts). In the early twenty-first century, identification of the role of phytochemicals in health is an emerging area of science, and the global health community does not recommend supplementation with any specific phytochemicals.
M. Elizabeth Kunkel Barbara H. D. Luccia
Meskin, M. S.; Bidlack, A. J.; and Davies, A. J. (2002). Phtyochemicals in Nutrition and Health. Boca Raton, FL: CRC Press.