Phytochemicals
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Phytochemical is a general term that refers to the chemicals that are found in or produced by plants. Phytochemicals are non-nutritive plant chemicals that have protective or disease preventive properties.
Generally the term is used to refer to plant chemicals that researchers believe have health benefits like preventing cancer.
There are more than thousand known phytochemicals. It is well-known that a plant produces these chemicals to protect itself but recent research demonstrate that they can protect humans against diseases. Some of the well-known phytochemicals are lycopene in tomatoes, isoflavones in soy and flavonoids in fruits. They are not essential nutrients and are not required by the human body for sustaining life.
Phytochemical comes from the Greek word for plant: Phyto.
How do phytochemicals work?
There are many phytochemicals and each works differently. These are some possible actions:
- Antioxidant -- Most phytochemicals have antioxidant activity and protect our cells against oxidative damage and reduce the risk of developing certain types of cancer. Phytochemicals with antioxidant activity: allyl sulfides (onions, leeks, garlic), carotenoids (fruits, carrots), flavonoids (fruits, vegetables), polyphenols (tea, grapes).
- Hormonal action -- Isoflavones, found in soy, imitate human estrogens and help to reduce menopausal symptoms and osteoporosis.
- Stimulation of enzymes -- Indoles, which are found in cabbages, stimulate enzymes that make the estrogen less effective and could reduce the risk for breast cancer. Other phytochemicals, which interfere with enzymes, are protease inhibitors (soy and beans), terpenes (citrus fruits and cherries).
- Interference with DNA replication -- Saponins found in beans interfere with the replication of cell DNA, thereby preventing the multiplication of cancer cells. Capsaicin, found in hot peppers, protects DNA from carcinogens.
- Anti-bacterial effect -- The phytochemical allicin from garlic has anti-bacterial properties.
Broccoli, cabbage, kale, Brussels sprouts and other cruciferous vegetables contain phytochemicals that may reduce the risk of breast and colon cancer.
Foods containing phytochemicals are already part of our daily diet. In fact, most foods contain phytochemicals except for some refined foods such as sugar or alcohol. Some foods, such as whole grains, vegetables, beans, fruits and herbs, contain many phytochemicals. The easiest way to get more phytochemicals is to eat more fruit (blueberries, cranberries, cherries, apples...) and vegetables (cauliflower, cabbage, carrots, broccoli...). It is recommended take daily at least 5 to 9 servings of fruits or vegetable. Fruits and vegetables are also rich in minerals, vitamins and fiber and low in saturated fat.
Benefit from Phytochemicals in Barley
Dr. Hagiwara's Barley Green and our other products that include organic barley grass, contain an array of phytochemicals. Dr. Hagiwara's Barley Green is rich in essential nutrients and antioxidants that help delay the effects of aging, prevention of arteriosclerosis and reduce inflammation and muscle soreness.
Graviola Dietary Supplement: In 1976 during a screening program by the National Cancer Institute, graviola showed promise for fighting more serious conditions. Scientists isolated phytochemicals called annonaceous acetogenins. Graviola produces these chemicals in the leaf, bark and twig and they are documented to have anti-tumor properties. Purdue University has studied graviola extensively. Acetogenins can support healthy cell growth and function.
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