3.  Americans do not eat enough fruits and vegetables.  Eat 5 a day campaign  Do we need yet another reason to eat fruits and vegetables?

4.  Phyto- Greek word for plants  Substances in plants that may help prevent diseases like cancer and heart disease.  So far, scientists know of 3,000 different phytochemicals with possible health benefits.

5. Definitions you may need to know:  Free radicals- are byproducts of metabolism. They are capable of causing cells to lose their structure, function and eventually destroying them.  Connected with the development of 50 diseases including heart disease and cancer.

6. What are antioxidants?  Capable of stabilizing or deactivating free radicals before they attack cells.  Chemoprevention- using one or several compounds to prevent, stop or reverse the development of cancer.

7.  Designer Food- Processed foods that are supplemented with food ingredients naturally rich in disease-preventing substances.  Functional Food- any modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains.

8.  Apparent ability to stop a cell’s conversion from healthy to cancerous.  Inhibit various hormone actions and metabolic pathways that are associated with the development of cancer and heart disease.

9.  Some phytochemicals have been found to lower LDL cholesterol.  Others have been found to help prevent blood clotting.  Reduce how much cholesterol the body produces and keep blood pressure down.

10.  Phytochemicals are also being used in cancer treatment in dosages.  Researchers still don’t know a lot about phytochemicals.  They do know that people who eat large quantities of fruits and veggies have reduced cancer risks. They are doing something right!!!!

11.  Highest anticancer activity can be found in garlic, soybeans, cabbage, ginger, licorice root, and the umbelliferous vegetables (such as carrots, celery, cilantro, parsley and parsnip).  Additional foods found to have cancer protective activity: onions, flax, citrus, tumeric, cruciferous veggies, tomatoes, sweet peppers and brown rice.  Not only do vegetables prevents cancer, they are also an essential member in a heart-healthy diet. Include at least 5 servings of vegetables and fruits daily and enjoy the benefits offered by them.

12.  There are thousands of phytochemicals. But some of the basic classes of them are found in these foods:  Cruciferous vegetables: broccoli, cauliflower, cabbage, dark leafy greens.  Phytochemicals found are: organosulfur and glucosinolates and they may help prevent cancer.

13. Tomatoes and Watermelons  Phytochemical found: Lycopene  Lycopene has been found to be 2 times as powerful as beta carotene (Vitamin A) in the destruction of free radicals.

14. Onions, Garlic, Scallions, Chives  Phytochemicals Found: Allium compounds  They help to keep healthy cells in the body from being damaged by free radicals.

15. Grapes, Strawberries, Cranberries, Nuts, Blackberries, Raspberries  Phytochemicals found: Ellagic Acid  Appears to make blood less likely to clot therefore is beneficial in preventing heart disease.

16. Citrus Fruits  Phytochemical found: monoterpenes  May help to prevent cancer.

17. Soybeans  Phytochemicals found: Isoflavones and saponins.  Have a wide range of benefits including lowering the risk for heart disease.  Soy has been nicknamed the Miracle Bean  Chinese have regular consumption of soybeans and tofu. They have ½ the risk of cancer than Americans.

18.  May also help prevent osteoporosis, and reduce the symptoms of menopause.  Exact component that is responsible for the positive effect is still unknown.

19.  Soy flours- simplest form. Can be used in baked goods.  Soy isolates - used to make dairy like products. Usually used to add texture to meat products.  Tofu- rich in minerals and is an excellent source of protein.

20.  Soymilk- consumed by dairy sensitive individuals and strict vegetarians.  Textured soy protein- used as a meat enhancer, extender and substitute.  Tempeh- made of whole cooked soybeans.  Soy recipe: Tofu Pumpkin Cheesecake

21. Green Tea has also made the headlines:  Green Tea- contains high levels of flavonoids.  Shuts off the formation of cancer cells  Turns up the body’s defense system and suppresses cancer advancement.

22.  Green Tea has also been indicated to lower LDL cholesterol and increase HDL in large quantities.  Tea is not a substitute for the benefits of fruits and vegetables.

23.  What Color is Your Diet?  Many of the pigments found in fruits and vegetables are phytochemicals.  A seven color system, organized as a color wheel. Developed by Dr. David Heber, UCLA Center for Human Nutrition, and Susan Bowerman. 22

24. Eat your colors!  Red - Lycopene, phytoene, phytofluene, vitamin E  Tomatoes, tomato sauce, vegetable juice, tomato soup, watermelon.

25.  Green- Glucosinolates, Isothiocyanates, Indole-3 Carbinol, and Folic Acid  Broccoli, Brussels Sprouts, Bok Choy, Cauliflower, Cabbage

26. Green/Yellow- Lutein, Zeaxanthin  Spinach, Avocado, Kale, Green Beans, Green Peppers, Kiwi, Collard Greens, Mustard Greens,  Turnip Greens

27.  Orange- Alpha and Beta Carotene  Carrots Pumpkins, Squash, Mangos, Apricots, Cantaloupe

28.  Orange/Yellow- Vitamin C Flavonoids  Oranges, Orange Juice, Tangerines, Peaches, lemons, Limes, Pineapple.

29.  Red-Purple Anthocyanins, Elegiac Acid, Flavonoids  Grapes, grape juice and red wine raisins cherries strawberries

30.  White/ Green - Allyl Sulfides  Garlic, Onion, and Chives

31. There are some available, but remember: They will only provide selected components in a concentrated form but not all of the compounds that occur naturally in the foods. Is there a negative side?  Studies on animals containing large amounts of phytochemicals have had negative results.  Optimal levels of phytochemicals have yet to be determined.

32.  There are things that you can do!  Eating a variety of vegetables and fruits.  Eat more grains-at least half of them whole grains.  Don’t forget herbs and spices,  Decrease portion size of meats.

33.  Keep fruits and vegetables stocked and in sight.  Reach for juice instead of coffee or soda.  Add chopped fruit to cereal, yogurt, pancakes, muffins, or even a milkshake.  Snack on fresh chopped carrots, celery, broccoli, cauliflower and peppers.

34.  Add fresh greens, carrots, celery, parsley, tomatoes, and beans to your soups.  Store dried fruit (apricots, dates, raisins) for a quick snack at home or work.  Explore new foods and new recipes!  Complete your Superfoods Project!!!

35. Using the color wheel hand-out, determine how many phytochemicals are in the meal below:  Tomato Soup and crackers  Fruit salad ( pineapple, strawberries, peaches, and cherries)  Grilled cheese - made with low-fat cheese  Glass of Water

36. The answer is 9!  Tomato Soup- lycopene, phytoene, phytofluene, and Vitamin E.   Pineapple and peaches - Vitamin C and Flavonoids  Strawberries and cherries - anthocyanins, Ellagic Acid and Flavonoids.  Remember- This is only the main class of phytochemicals, there are many more than this!