Phytochemical

Source: Wikipedia, the free encyclopedia.
Red, blue, and purple colors of berries derive mainly from polyphenol phytochemicals called anthocyanins.
squash and pumpkin, typically have high content of the phytochemical pigments called carotenoids
.

Phytochemicals are chemical compounds produced by plants, generally to help them resist fungi, bacteria and plant virus infections, and also consumption by insects and other animals. The name comes from Greek φυτόν (phyton) 'plant'. Some phytochemicals have been used as poisons and others as traditional medicine.

As a term, phytochemicals is generally used to describe plant compounds that are under research with unestablished effects on health, and are not

essential nutrients. Regulatory agencies governing food labeling in Europe and the United States have provided guidance for industry to limit or prevent health claims about phytochemicals on food product or nutrition labels
.

Definition

Phytochemicals are chemicals of plant origin.[1] Phytochemicals (from Greek phyto, meaning "plant") are chemicals produced by plants through primary or secondary metabolism.[2][3] They generally have biological activity in the plant host and play a role in plant growth or defense against competitors, pathogens, or predators.[2]

Phytochemicals are generally regarded as research compounds rather than

proanthocyanidins.[5][7] In total, between 50,000[8] and 130,000[9]
phytochemicals have been discovered.

cell lines or in vivo studies using laboratory animals.[2] Challenges in that field include isolating specific compounds and determining their structures, which are often complex, and identifying what specific phytochemical is primarily responsible for any given biological activity.[2][10][11]

History of uses

Berries of Atropa belladonna, also called deadly nightshade

Without specific knowledge of their cellular actions or mechanisms, phytochemicals have been used as

santolols, from sandalwood.[16]

The

cancer drug.[2]

As of 2017[update], the biological activities for most phytochemicals are unknown or poorly understood, in isolation or as part of foods.

essential nutrients.[4][17]

Functions

The phytochemical category includes compounds recognized as essential nutrients, which are naturally contained in plants and are required for normal physiological functions, so must be obtained from the diet in humans.[17][18]

Some phytochemicals are known

antinutrients that interfere with the absorption of nutrients.[22] Others, such as some polyphenols and flavonoids, may be pro-oxidants in high ingested amounts.[23]

Non-

coronary heart disease.[26]

Eating a diet high in fruits, vegetables, grains, legumes and plant-based beverages has long-term health benefits,

dietary supplements of non-nutrient phytochemicals extracted from plants similarly benefits health.[4] Phytochemical supplements are neither recommended by health authorities for improving health[5][27] nor approved by regulatory agencies for health claims on product labels.[28][29]

Consumer and industry guidance

While health authorities encourage consumers to eat diets rich in fruit, vegetables,

legumes, and nuts to improve and maintain health,[17] evidence that such effects result from specific, non-nutrient phytochemicals is limited or absent.[4] For example, systematic reviews and/or meta-analyses indicate weak or no evidence for phytochemicals from plant food consumption having an effect on breast, lung, or bladder cancers.[30][31] Further, in the United States, regulations exist to limit the language on product labels for how plant food consumption may affect cancers, excluding mention of any phytochemical except for those with established health benefits against cancer, such as dietary fiber, vitamin A, and vitamin C.[32]

Phytochemicals, such as polyphenols, have been specifically discouraged from food labeling in Europe and the United States because there is no evidence for a cause-and-effect relationship between dietary polyphenols and inhibition or prevention of any disease.[28][33]

Among carotenoids such as the tomato phytochemical, lycopene, the US Food and Drug Administration found insufficient evidence for its effects on any of several cancer types, resulting in limited language for how products containing lycopene can be described on labels.[34]

Effects of food processing

Phytochemicals in freshly harvested plant foods may be degraded by processing techniques, including cooking.[35] The main cause of phytochemical loss from cooking is thermal decomposition.[35]

A converse exists in the case of

carotenoids, such as lycopene present in tomatoes, which may remain stable or increase in content from cooking due to liberation from cellular membranes in the cooked food.[36] Food processing techniques like mechanical processing can also free carotenoids and other phytochemicals from the food matrix, increasing dietary intake.[35][37]

In some cases, processing of food is necessary to remove phytotoxins or antinutrients; for example societies that use cassava as a staple have traditional practices that involve some processing (soaking, cooking, fermentation, etc.), which are necessary to avoid getting sick from cyanogenic glycosides present in unprocessed cassava.[38]

See also

References

  1. ^ Breslin, Andrew (2017). "The Chemical Composition of Green Plants". Sciencing, Leaf Group Ltd.
  2. ^
    PMID 17950388
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  3. ISBN 9780203483756
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  4. ^ a b c d "Phytochemicals". Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis, Oregon. 2017. Retrieved 12 February 2017.
  5. ^ a b c d e f Heneman, Karrie; Zidenberg-Cherr, Sheri (2008). "Publication 8313: Phytochemicals" (PDF). University of California Cooperative Extension.
  6. ^ "Carotenoids". Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis, Oregon. July 2016. Retrieved 12 February 2017.
  7. ^ a b "Flavonoids". Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis, Oregon. November 2015. Retrieved 12 February 2017.
  8. PMID 22123792
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  9. PMID 35616633
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  10. ^ Webb, L. J. (Leonard James) (1950), An Australian phytochemical survey : Alkaloids in Queensland flowering plants, Brisbane, retrieved 25 March 2022
  11. doi:10.1071/hr9930940335
  12. PMID 11124191
    .
  13. ^ Landau E (22 Dec 2010). "From a tree, a 'miracle' called aspirin". CNN. Retrieved 18 June 2014.
  14. ^
    ISBN 978-0-306-45465-3
    .
  15. ISBN 978-0-19-280495-2
    . poisons used by the wife of Claudius.
  16. ^ Ellena 2022, pp. 12–15.
  17. ^ a b c d "Why is it important to eat vegetables? Nutrients". ChooseMyPlate.gov, USDA Center for Nutrition Policy & Promotion, US Department of Agriculture. 16 January 2016. Retrieved 12 February 2017.
  18. ^ "What is an essential nutrient?". NetBiochem Nutrition, University of Utah.
  19. PMID 9564789
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  20. ISBN 9780080921532
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  21. PMID 21077025
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  22. ISBN 0-19-852917-1
    .
  23. PMID 17141749
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  24. ^ "Fiber". Micronutrient Information Center, Linus Pauling Institute, Oregon State University, Corvallis, Oregon. April 2012. Retrieved 12 February 2017.
  25. ^ "Health claims: fiber-containing grain products, fruits, and vegetables and cancer; Title 21: Food and Drugs, Subpart E, 101.76". eCFR. U.S. Food and Drug Administration. 5 January 2017. Retrieved 8 January 2017.
  26. ^ "Health claims: Soluble fiber from certain foods and risk of coronary heart disease (CHD); Title 21: Food and Drugs, Subpart E, 101.81". eCFR. U.S. Food and Drug Administration. 5 January 2017. Retrieved 8 January 2017.
  27. ^ "Common questions about diet and cancer". American Cancer Society. 5 February 2016. Archived from the original on Dec 27, 2016. Retrieved 8 January 2017.
  28. ^
    doi:10.2903/j.efsa.2010.1489
    .
  29. ^ "Code of Federal Regulations, Title 21, Part 101, Food Labeleing, Subpart D, Specific Requirements for Nutrient Content Claims, Section 101.54". US Food and Drug Administration. 1 April 2016. Retrieved 12 February 2017.
  30. S2CID 6984786
    .
  31. S2CID 28381529
    .
  32. ^ "Electronic Code of Federal Regulations, Title 21, Chapter I, Subchapter B, Part 101.78. Health claims: fruits and vegetables and cancer". US Government Printing Office. 9 February 2017. Retrieved 12 February 2017.
  33. ^ Gross P (1 March 2009), New Roles for Polyphenols. A 3-Part Report on Current Regulations & the State of Science, Nutraceuticals World, retrieved 12 February 2017
  34. ^ Schneeman BO (9 July 2015). "Qualified Health Claims: Letter Regarding "Tomatoes and Prostate, Ovarian, Gastric and Pancreatic Cancers (American Longevity Petition)" (Docket No. 2004Q-0201)". Office of Nutritional Products, Labeling and Dietary Supplements, Center for Food Safety and Applied Nutrition, US Food and Drug Administration. Retrieved 12 February 2017.
  35. ^
    PMID 24227349
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  36. PMID 11982434
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  37. PMID 17374686
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  38. ^ Contents: Roots, tubers, plantains and bananas in human nutrition. Rome: FAO. 1990. Chapter 7: Cassava toxicity

Further reading

External links
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