Glossary: phytochemicals

phytochemicals

Types of Phytochemicals: Allicin; Allylic Sulfides; Diallyl Sulfide; Capsaicin; Catechins; Chlorogenic Acid; Ellagic Acid; Genistein; Indoles; Indole-3-Carbinol; Isoflavones; Limonoids; Monoterpoenes; P-Coumaric Acid; Phenethyl Isothiocyanate (PEITC); Phthalides; Phytosterols; Sulforaphane; Triterpenoids

What is it?

Neither VITAMIN nor MINERAL, these cancer fighters — also now called functional foods — occur naturally in certain plants and they've piqued the interest of researchers. Can these compounds, they wonder, be extracted, concentrated and used to design "healing" or fountain-of-youth foods? Can they be formulated into a magic pill that goes vitamins two or three better? Or be used to boost the protective powers of existing foods? Phytochemicals are the New Nutritional Frontier, and already research has tripped into fast-forward. At a time when 80 percent of the most common cancers are diet related, the National Cancer Institute is so convinced of the potential of phytochemicals that it's loosed millions of dollars just for scientists to scrutinize them. Tens of thousands of phytochemicals exist in the foods we eat — nearly all of them in fruits and vegetables. And the race is on, in public and private sectors, to identify, isolate and learn how to use them to best advantage. These nutraceuticals, as they're sometimes called, may be the minerals and vitamins of the twenty-first century.

Vegetables, such as broccoli, cauliflower, cabbage and brussel sprouts, contain indoles, which combat estrogen-related breast cancer. The iosthiocynates in these foods stimulate enzymes that reduce carcinogens. The strong odor from the allium group, garlic, onion, and leeks, is the phytochemicals that inhibit tumor growth and reduce formation of carcinogenic nitrites in the stomach. Green tea contains a compound which inhibits tumor growth and offers anti-oxidant protection.

These substances stimulate the body and help protect it against free radicals — the highly unstable oxygen molecules that damage cell matter, including DNA. In particular, laboratory research conducted at the Tufts University Jean Mayer Institute for Human Nutrition discovered that these two vegetables, among all those tested, are the most effective in neutralizing the highly active hydroxyl and peroxyl radicals.

A number of phytochemicals are currently under scrutiny. And although the present focus is on the cancer fighters, the powers of phytochemicals don't stop there. Some are known to lower blood levels of CHOLESTEROL, others to reduce the risk of ulcers and still others to prevent tooth decay. With tens of thousands of phytochemicals in the nutritional gumbo, the twenty-first century may be one of major breakthroughs.

Food Choice	Phytochemical	Possible Protection
Carrots, Broccoli, Winter Squash, Sweet Potato, Apricots, Papaya, Cantaloupe, Mango, Dark Leafy Greens	Carotenoids	Antioxidants providing protection against high cholesterol diseases.
Soybeans, Tofu, Other Dried Beans	Phytosterols, Isoflavones	Inhibits cholesterol synthesis. Bone health protection.
Citrus, Melons, Kiwi, Raw Tomato, Chilis, Sweet Peppers, Pineapple, Strawberries	Vitamin C	Antioxidant protection. May improve blood vessel "stretch".
Garlic, Onions, Leeks, Ginger, Chives	Allylic Sulfides	Helps control blood pressure. Inhibits cholesterol synthesis.
Oranges, Lemons, Limes, Tangerines	Flavonoids	Inhibits blood clot formation, protects LDL cholesterol from oxidation.
Soybeans, Tofu, Soymilk	Sapponins	Blocks cholesterol absorption. Increases cholesterol excretion

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