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2 Families of phytochemicals 3 Food processing and phytochemicals |
Overview
Phytochemicals are not classified as nutrients, but merely as chemicals that have been shown to aid in the prevention of disease. Over one thousand phytochemicals are known to be present in vegetables consumed by human beings, and many more are predicted to be discovered. Phytochemicals are shown to be effective in prevention and/or treatment of several preventable or treatable causes of death, such as cardiovascular disease, cancer, diabetes and hypertension.
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| Family||Sources
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| flavinoids||berries, herbs, vegetables
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| isoflavones (phytoestrogens)||barley, flaxseed, soy
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| isothiocyanates||cruciferous vegetables
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| monoterpenes||citrus peels
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| organosulfur compounds||chives, garlic, onions
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| saponins||beans, grains
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| capsaicin||hot peppers
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| sterols||vegetable oils
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Families of phytochemicals
The following are groups or families of related phytochemicals and common sources for phytochemicals arranged by family.Food processing and phytochemicals
Phytochemicals are thought to be destroyed or removed by many modern food processing techniques, including possibly cooking. For this reason, it is believed that industrially-processed foods are less beneficial (contain fewer phytochemicals) than unprocessed foods. The absence or deficiency of phytochemicals is believed to have contributed to the increased prevalence of the above cited preventable or treatable causes of death in contemporary society.