Phytochemicals Fact Sheet
What are phytochemicals?
Phytochemicals (or “plant chemicals”) contribute to the vivid colors found in fruits and vegetables and have a major positive impact on human health. It should be obvious that vegetables and fruits are healthful — this is probably due to some balance of phytochemicals, carotenoids, fibers, vitamins and minerals.
What are polyphenols and flavonoids?
Polyphenols include flavonoids (or “catechins”) and appear to be powerful antioxidants. Certain flavonoids, including quercetin, are more active than others. Laboratory studies have shown that flavonoids suppress tumor growth, interfere with sexual hormones, may help prevent blood clots, and have anti-inflammatory properties. Flavonoids are found in celery, cranberries, onions, kale, broccoli, apples, cherries, berries, tea, red wine, parsley, soybeans, tomatoes, eggplant and thyme. Most common berries, which contain flavonoids, are particularly rich in potent antioxidants.
What are isothiocyanates?
Isothiocyanates and the related substances, indoles, are often referred to as mustard oils, and are responsible for the sharp taste in cruciferous vegetables (broccoli, cabbage, Brussels sprouts, cauliflower, collards, kale, kohlrabi, mustard greens, rutabaga, turnips, bok choy). They stimulate enzymes that convert estrogen to a more benign form and may block steroid hormones that promote breast and prostate cancers. Cruciferous vegetables are also high in fiber, vitamin C and selenium... more>>>