Phytochemicals and Health: An Update
Diğer yayınlar > Diğer · 2021
Yazarlar: Semih ÖTLEŞ, Gozde Turkoz Bakirci
Diğer, Uluslararası, 2021, ss 437-454,
Özet
Phytochemicals are naturally occurring compounds found largely in the fruits, vegetables, cereals and beverages. Phytomeans “plant” in the Greek language. These compounds are known to provide color, aroma and taste, as well as functioning as a natural defense system in plants. It is the main source of phytochemicals of onion, garlic, leek, cabbage, cauliflower, broccoli, soybean, tomato juice, citrus and citrus peels, carrots, nuts, grains, green tea, grapes, olives, beans, peas and cherries. The most widely used form of classification is flavonoids, phyto-estrogens, phytosterols and carotenoids.Phytochemicals have various functions including preventing the action of free radicals, stimulation of enzymes, interference with DNA replication, antioxidant, act as hormones, cancer preventing compounds, anti-bacterial effect, physical protective action and reduce the bioavailability of nutrients. It is reported that phytochemicals are effective in the prevention or treatment of diseases such as cancer, diabetes, cardiovascular diseases and hypertension, neural tubedefects, osteoporosis, regulation of bowelmovements, prevention and treatment of arthritis. Today, phytochemicals are nutritional compounds that play a role in healthy and balanced nutrition. Vegetable foods are preferred because they are easy to find, economical and do not easily lose their nutritional properties. Scientific approaches should be taken to ensure that diet is vegetarian and dietary modulations should be introduced by providing a positive impact on human health by arranging daily diets.