Phytochemicals

Phytochemicals

Phytochemicals (Phytonutrients)

A phytochemical (phytonutrient) is a plant chemical or nutrient.^[1] Recent research indicates that these have strong anti-inflammatory properties. Their direct interaction with pathogens have made it an attractive substance to science, medicine and research.^[1][2] Such is the case with quercetin. It blocks the production of prostaglandin E2, a known immune suppressor.^[3]

Phytochemicals include carotenoids, flavanoids, cruciferous vegetables and some spices. Here is a list of recommended foods that contain phytonutrients:

• carrots
• pumpkin
• yams
• tomatoes
• oranges
• grapefruit
• lemons
• peaches
• corn
• deep green leafy vegetables
• salmon
• green tea
• rosemary
• ginger

Unfortunately because of nutrient deficiencies in our soils, green harvesting, and other modern food processing practices, phytochemical content in food is very low.^[4][5][6] Contact us if you are interested in a phytochemical supplement made from vine ripened plants.

References:

[1] MedTerms.com. Available at: http://www.medterms.com/script/main/art.asp?articlekey=9476.
Accessed August 13, 2008.

[2] Nutrition Journal. “Apple Phytochemicals and their Health Benefits.” Available at: http://www.nutritionj.com/content/3/1/5.
Accessed August 13, 2008.

[3] Lakhanpal, P. “Quercetin: a versatile flavonoid.” Internet Journal of Medical Update, Volume 2, Number 2 (2007). Available at: http://www.ajol.info/viewarticle.php?id=35728.
Accessed August 13, 2008.

[4] Mayer A-M. “Historical Changes in the Mineral Content of Fruits and Vegetables,” Brit Food J 1997; 96(6): 2007-11.

[5] Christian J. “Charts: Nutrient Changes in Vegetables and Fruits, 1951 to 1999.” CTV.ca News 2002. Available at: http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20020705/favaro_nutrients_chart_020705.
Accessed August 11, 2008.

[6] Davis DR, Epp MD, Riodan HD. “Changes in USDA Food Composition for 43 Garden Crops, 1950 to 1999.” J Am C Nutr 2004; 23(6): 669-82.