Fight Against Diseases with Phytonutrients

There are Thousands of Phytonutrients Available in Plant Foods

Phytonutrients is one name given to a broad variety of compounds produced by plants. “Phyto” in Greek means plants and these chemicals safeguard the plant against germs, fungi, bugs and other threats. Found in fruits, vegetables, grains, nuts, tea, beans and other plants, every phytonutrient comes from a different plant source carrying with it different advantages.

Although not indispensable for life unlike vitamins and minerals, phytonutrients help to fight away diseases and keep your body fit as a fiddle. There are around 25,000 phytonutrients amongst which six are most important- carotenoids, flavonoids, resveratrol, ellagic acid, glucosinolates and phytoestrogens.

Carotenoids

Carotenoids are synonymous with carrots. There are more than 600 different carotenoids providing yellow, orange and red coloration of fruits and vegetables. These carotenoids perform the role of antioxidants safeguarding the body against harmful free radicals (responsible for tissue damage in the body). The antioxidant–free radical reaction is elaborated in the website www.firsteatright.com. 

Alpha-carotene, beta-carotene and beta-cryptoxanthin are some of the carotenoids that get converted into vitamin A in the body. Pumpkins and carrots are good sources of alpha- and beta-carotene.

Ellagic Acid

Most of the berries such as strawberries and raspberries and certain other plant foods such as pomegranates contain ellagic acid that may be protective against cancer in numerous ways. Although research is underway, no conclusive results are out.

Flavonoids

A lot many phytonutrients come under this category and are found in a variety of plant foods. Most important ones include catechins (green tea), hesperidin (citrus fruits) and flavonols (apples, berries, kale and onions).

Resveratrol

Resveratrol found in grapes, purple grape juice and red wine acts as an antioxidant and an anti-inflammatory agent. While some research show that resveratrol might play a role in reducing the risk of heart disease and cancer, there are no conclusive results.

Glucosinolates

Glucosinolates give the vegetables their sharp odor and flavor. Cruciferous vegetables such as cabbage, Brussels sprouts, kale and broccoli are rich in glucosinolates. Cooking these vegetables paves way for many other chemicals as well which may reduce the risk of certain cancers.

Phytoestrogens

They have an estrogen-like effect because of their structure and can overpower the effects of estrogen. Soy foods are rich in isoflavones, a type of phytoestrogen.

Eat a balanced diet including different colored plants and vegetables to benefit from numerous nutrients, including phytonutrients. Fill half your plate with produce and the rest half of the plate with grains and protein.