1. Phytochemicals
By: Anna Mancini

2. Definition
Phytochemicals consist of a large group of non- nutrient compounds that are biologically active in the body
Found in plants, including fruits, vegetables, legumes, grains, herbs, tea and spices

3. Polyphenols Polyphenolic phytochemicals make up the largest group
The polyphenols, which include more than 8,000 compounds can be divided into a variety of classes

4. Classes of Phytochemicals
Flavonoids
Lignans
Carotenoids
Saponins
Terpenes
Phytosterols
Organosulfides
Glucosinolates
Phenolic Acids
Isothiocyanates
The flavonoids make up the largest group

5. Flavonoids
Flavonoids are water soluble polyphenolic molecules containing 15 carbon atoms
The most important dietary sources of flavonoids are fruit, tea and soybean

6. Flavonoid Subclasses Flavonols Flavanols Flavones Flavanones
Anthocyanidins
Isoflavones

7. Health Benefits of Flavonoids
Antioxidant activity
Reduced risk of Cardiovascular Disease
Reduced risk of some cancers
Anti-allergenic
Anti-inflammatory

8. Green Tea
The antioxidants found in green tea are called catechins, which are in the flavanol subclass
The catechins scavenge free radicals that can damage DNA and contribute to cancer, blood clots, and atherosclerosis.
Green tea's EGCG regulates and inhibits cancer growth and kills cells that are growing inappropriately.
EGCG-epigallocatechin-3-gallate=catechin

9. Green Tea
Researchers found that drinking at least four cups of green tea every day may be related to the reduced severity of coronary heart disease among the male participants.
Green tea and its extract have been shown to fight obesity and lower LDL "bad" cholesterol -- two risk factors for heart disease and diabetes -- but in very limited studies.
1st bullet- study involved 500 japanese men and women
2nd bullet- One study in the Netherlands and a study in Japan showed that green tea did both.

10. Common Dietary Flavonoids
Flavonoid Subclass
Dietary Flavonoids
Some common food sources
Anthocyanidins
Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, Petunidin
Red, blue, and purple berries; red and purple grapes; red wine
Flavanols
Monomers (Catechins): Catechin, Epicatechin, Epicatechin gallate, Epigallocatechin gallate Dimers and Polymers: Theaflavins, Thearubigins, Proanthocyanidins
Catechins: Teas (particularly green and white), chocolate, grapes, berries, apples Theaflavins, Thearubigins: Teas (particularly black and oolong) Proanthocyanidins: Chocolate, apples, berries, red grapes, red wine
Flavanones
Hesperetin, Naringenin, Eriodictyol
Citrus fruits and juices, e.g., oranges, grapefruits, lemons
Flavonols
Quercetin, Kaempferol, Myricetin, Isorhamnetin
Widely distributed: yellow onions, scallions, kale, broccoli, apples, berries, teas
Flavones
Apigenin, Luteolin
Parsley, thyme, celery, hot peppers,
Isoflavones
Daidzein, Genistein, Glycitein
Soybeans, soy foods, legumes

11. Carotenoids
Carotenoids are a widely distributed group of naturally occurring pigments, usually red, orange, or yellow in color.
They are known to be essential for plant growth and photosynthesis, and are a main dietary source of vitamin A in humans.
Scientists altered the structure of the carotenes and carotenoid pigments in the watermelon

12. Common Carotenoids β-carotene α-carotene Lycopene Lutein Zeaxanthin
Alpha, beta, and gamma carotene are considered provitamins because they can be converted to active vitamin A

13. Food Sources
The orange-colored fruits and vegetables including carrots, apricots, mangoes, squash, and sweet potatoes contain significant amounts of beta- carotene, alpha-carotene, and beta-cryptoxanthin.
Green vegetables, especially spinach, kale, and collard greens, also contain beta-carotene, and are the best sources of lutein.
Lycopene is found in tomatoes, guava, and pink grapefruit. Salmon, shellfish, milk, and egg yolks also provide carotenoids.

14. Health Benefits Antioxidant activity
Reduced risk of Cardiovascular disease
Prevents eye degeneration
Reduced risk of some cancers
Immune-enhancing activity
Prevent Vitamin A deficiency

15. Lycopene
Epidemiological studies have shown that high intake of lycopene-containing vegetables is inversely associated with the incidence of certain types of cancer including digestive tract, prostate, and cervix.
A combination of vitamin E, selenium, and lycopene dramatically inhibited prostate cancer development and increased disease-free survival.

16. Lycopene
Lycopene also strongly suppressed the growth of lung cancer cells and was found to be more potent than either α-carotene or β-carotene.

17. β-Carotene
Beta-carotene is converted to retinol, which is essential for vision and is subsequently converted to retinoic acid, which is used for processes involving growth and cell differentiation.
Beta-carotene/vitamin A supplements may have an adverse effect on the incidence of lung cancer and on the risk of death in smokers and asbestos exposed people or in those who ingest significant amounts of alcohol.
Second bullet—beta carotene in normal amounts doesn’t seem to have the adverse effects
Although diets high in fruits and vegetables that contain beta carotene reduce the incidence of some cancers, studies don’t yet support the claim

18. Recommendations Add chopped fruit to cereal, oatmeal, and yogurt
Add fresh greens, carrots, celery, broccoli, beans, and peppers to soups and spaghetti sauce
Keep dried fruits like raisins, apricots, and prunes for snacking instead of chips
Try replacing sodas and sports drinks with green or black teas
Add salsa to eggs, and use it in place of creamy dips for raw vegetables
Replaced processed grains for whole grains. (Refining wheat reduces phytochemical content by %.)

19. Bibliography
Ruhul Amin A.R., Kucuk O., Khuri F.R., Shin D.M. (2009 June 1). Perspectives for Cancer Prevention With Natural Compounds. Journal of Clinical Oncology, ; 27(16): 2712–2725.