Phytochemicals are chemicals found in plants responsible for color and protect them against pathogens like bacteria, viruses and fungi. Hence, consuming large quantities of brightly colored fruits and vegetables (yellow, orange, red, green, white, blue, purple), whole grains/cereals, and beans containing phytochemicals can indirectly prevent the occurrence of many diseases and may decrease the risk of developing certain cancers as well as diabetes, hypertension and stroke.
Scientists estimate that there may be as many as 10,000 different phytochemicals with action varies by color and type of the food. They mostly act as antioxidants (nutrient protectors), or prevent carcinogens (cancer causing agents) from forming. They are reckoned to have biological significance, but are not established as essential nutrients (meaning that they are not required for life-sustaining).
AS ANTIOXIDANTS ….
A lost electron can cause cells to be oxidised, making them unstable and fragile. This oxidation process results in biological deterioration contributing to aging and metabolic diseases. A distinct example is when an apple is sliced and turns brownish when left in the open for just few minutes.
The body keep these radicals in check with free radical scavengers as inherited. Under normal circumstances, neutralizing excess free radicals is not a problem. However, the immune system is unable to cope if you:
- Eat a mostly junk food/processed food diet
- Do not get enough sleep
- Are under a lot of stress
- Are exposed to a high number of free radicals
Additionally, free radical damage does accumulate with age, so the longer your lifestyle and/or environment permits free radical damage, the greater the consequences will be later on. Making a few simple lifestyle changes, can help you prevent free radical damage from taking its toll on your health.
Types
+ Vital phytochemicals and nutrients doubling up as antioxidants that can be derived from external food sources are: allyl sulfides (onions, leek garlic), carotenoids (fruits, carrots), and polyphenols (tea, grapes).
+ Latest research indicates a potent chemical class known as flavonoids present in almost all plants that can kill even the latest antibiotic-resistant bacteria. Apparently, the specific flavonoid compounds impair the ability of bacteria to make specific protein essential for them to live. The well-known olive tree defends itself against numerous bacterial fungus, parasites and insects through various compounds that include the class of bioflavonoids – rutin, luteolin, hesperidin and others. The phytochemical allicin from garlic has anti-bacterial properties that is stronger than penicillin.
This is in opposed to antibiotics applied to certain potent bacteria such as staphylococcal bacteria which has become resistant to many of our most potent antibiotics. A major challenge of the medical world today is the emergence of drug-resistant strains of bacteria that require more and more potent and expensive antibiotics to overcome their resistance. Eventually, even these new technology antibiotics will fall prey to the resistance that bacteria develop.
+ The vitamins we are familiar acting as antioxidants to prevent cellular damage are:
Vitamin A - Also known as retinol, it is a fat soluble vitamin easily found in foods like liver, fortified
milk, cheese and egg. Excessive intake is stored in the liver for future use. Hence, toxicity can arise if there is constant over-dosage over an extended period. Kids should not be given too much cod liver oil as it contains high content of Vitamin A and D.Beta-carotene - Being a type of carotenoid, it it found abundantly in carrots, sweet potatoes, apricots, kale and spinach. After ingestion, it is converted into Vitamin A with excess being utilised for other purposes and thus do not accumulate in the body.
Vitamin C - Also known as ascorbic acid, it is a water soluble vitamin that is not produced by the body and can only be derived from most fruits and vegetables. It is capable of protecting proteins, lipids, carbohydrates, blood cells, DNA and RNA from oxidative damage.
Vitamin E - It is another fat soluble vitamin that can be found in wheat germ, safflower oil sunflower seeds, peanut butter, avocados and egg yolks. It protects fats from oxidation, important against the development of heart disease and anti-inflammatory condition.
AS CANCER FIGHTER ….
Several decades ago, scientists began to observe that people who ate mostly plant-based diets as opposed to those who are heavy in meat and processed foods had lower rates of disease like cancer. They started testing plant foods to find out what they contained that might be having a disease-preventing effect.
+ In the early 1900s, broccoli was one of the first vegetables to draw attention for its health-boosting properties that went beyond its vitamin and mineral content. Researchers found that broccoli contains sulforaphane that could stop cells from starting to turn cancerous. Other research showed that it also contains beta-carotene, another phytochemical, as well as other substances like vitamin C. The discovery of sulforaphane made broccoli a cancer-fighting star. Since then hundreds of research studies have shown that plant foods are treasure troves of phytochemicals with cancer-fighting properties.
+ Saponins found in beans interfere with the replication of cell DNA, thereby preventing the multiplication of cancer cells.
+ Capsaicin is found in hot peppers that can protect DNA from carcinogens.
+ A member of the carotenoid family, lycopene is found abundantly in tomatoes, and well-known to help in preventing cancer, cardiovascular diseases and macular degeneration.
+ Another member of the carotenoid family, lutein acts as an anti-cancer and anti-aging agent. It also protects the eyes from oxidative damage, decreases risks of cataracts and macular degeneration. Food sources include kale, spinach, broccoli, lettuce, peas and Brussels sprouts.
In a nutshell, as anti-cancerous agents they -
· Stimulate the immune system – the body’s defense against viruses, bacteria and other disease causing agents.
· Block the potential for carcinogens to be formed in the body from the external environment.
· Reduce inflammation that provides a setting favorable for cancer growth.
· Prevent DNA damage and help with DNA repair mechanisms.
· Reduce oxidation – the damage to cells that occurs with aging and exposure to pollution. Oxidation, caused by molecules called “free radicals.
· Decelerate the growth rate of cancer cells.
· Help to regulate hormones, such as estrogen and insulin. Excess levels of these hormones are linked with increased risk of breast and colon cancers.
In fact an important cancer drug, Taxol (paclitaxel), is a phytochemical initially extracted and purified from the Pacific yew tree.
A potent antioxidant - SELENIUM
Studies showed that some phytochemicals with physiological properties may be elements rather than complex organic molecules. For instance a potent antioxidant, selenium is involved with major metabolic pathways, including thyroid hormone metabolism and immune function. It has been clinically proven to protect against cancer by protecting cells from free radical damage and preventing tumor growth. Food sources of selenium include asparagus, garlic, tuna, beef, poultry, eggs, oatmeal and Brazil nuts.
Other functions
+ Hormonal action – Isoflavones, found in soy, imitate human estrogens and help to reduce menopausal symptoms and osteoporosis.
+ Enzyme stimulation – Indoles, which are found in cabbages, stimulate enzymes that make the oestrogen less effective and could reduce the risk for breast cancer. Other examples of phytochemicals which interfere with enzymes, are protease inhibitors (soy and beans) and terpenes (citrus fruits and cherries).
+ Physical action – Some phytochemicals bind physically to cell walls thereby preventing the adhesion of pathogens to human cell walls. An example is proanthocyanidins from cranberry, responsible for the anti-adhesion properties which can help to reduce the risk of urinary tract infections and improve dental health.
Considerations
+ Many vegetables and fruits are especially rich in phytochemicals. They are often brightly colored – like broccoli, carrots, tomatoes and blueberries – or strongly flavored, like peppers and onions. A diet that emphasizes vegetables, fruit, whole grains and beans appears to be the healthiest eating pattern for lower risk of cancer and other serious diseases.
+ However, phytochemicals in freshly harvested plant foods may be destroyed or removed by modern processing techniques, including cooking. For this reason, industrially processed foods likely contain fewer phytochemicals and may thus be less beneficial than unprocessed foods. Absence or deficiency of phytochemicals in processed foods may contribute to increased risk of preventable diseases.
+ A good option is unprocessed frozen vegetables over fresh produce as they can be more nutritious having picked at their peak ripeness to be frozen. Usually fresh vegetables are harvested before maturing, to allow for ample shipping time. Hence, there is less time to develop or accumulate all their nutrients. Along the way, delicate nutrients and the phytochemicals can also evaporate.
+ Interestingly, a converse example may exist in which lycopene, a phytochemical present in tomatoes, is released in abundant amount when processed into juice or paste, and maintains good levels for bioavailability. It has been tested in human studies for cardiovascular diseases and prostate cancer.
VIVA corner
Having said that, many supplements out there are made from synthetic versions of the antioxidants, which will not synthesize properly within your body.
Based on studies, the health benefits derived from a single vitamin are much lower as compared to a group of vitamin nutrients, especially if the targets are aggressive free radicals. For instance, Vitamin C assists in the regeneration of Vitamin E whilst Vitamin A and selenium help to strengthen the protective ability of immune cells. They can even donate electrons to each other if the need arises.
This product has the best antioxidant combination in the market and accorded due recognition by the medical world. Each tablet contains vitamin A (beta-carotene 5000 IU) , C (250 mg) , E (50 IU) and selenium (50 ug) prepared by low compression pressure of approximately 60000 lbs to facilitate gastric disintegration.
The components -
+ Beta-carotene (precursor of Vitamin A in its safest form) to protect against free radical damage, including ultra-violet light
+ Vitamin C to protect mostly proteins
+ Vitamin E to protect the fat in the cell membranes
+ Selenium to protect the cell machinery that generates energy
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