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A presentation on Phytochemicals, their importance and sources

Published in: Education


  1. 1. PHYTOCHEMICALS By: Meesha Singh
  2. 2.  Phyto- Greek word for plants  Phytochemicals or Phytonutrients are the biologically active, naturally occurring substances in plants that have protective or disease preventive properties.  They act as natural defense mechanisms in their host plants. They also provide pigment to the plants.  They are nonessential nutrients, meaning that they are not required by the human body for sustaining life.  So far, scientists know of 3,000 different phytochemicals with possible health benefits.
  3. 3. Various categories of Phytochemicals
  4. 4. Tomatoes and Watermelons  Phytochemical found: Lycopene  Lycopene has been found to be 2 times as powerful as beta carotene (Vitamin A) in the destruction of free radicals.
  5. 5. Onions, Garlic, Scallions, Chives  Phytochemicals Found: Allium compounds  They help to keep healthy cells in the body from being damaged by free radicals.
  6. 6. Grapes, Strawberries, Cranberries, Nuts, Blackberries, Raspberries  Phytochemicals found: Ellagic Acid  Appears to make blood less likely to clot therefore is beneficial in preventing heart disease.
  7. 7. Citrus Fruits  Phytochemical found: monoterpenes  May help to prevent cancer.
  8. 8. GREEN TEA  Green Tea- contains high levels of flavonoids.  Shuts off the formation of cancer cells  Turns up the body’s defense system and suppresses cancer advancement.  Green Tea has also been indicated to lower LDL cholesterol and increase HDL in large quantities.
  9. 9.  Antioxidant activity: by carotenoids (fruits, carrots), flavonoids (fruits, vegetables), polyphenols (tea, grapes).  Hormonal action: by isoflavones, found in soy.  Stimulation of enzymes: by indoles, which are found in cabbages  Anti-bacterial effect: by the phytochemical allicin from garlic.
  10. 10.  Some phytochemicals have been found to lower LDL cholesterol.  Saponins found in beans interfere with the replication of cell DNA
  11. 11. Antioxidants • Antioxidants are the chemical substances that prevent or repair damage to cells caused by oxidizing effect of free radicals such as reactive oxygen, pollutants, ozone etc. • A study in 2006 by Thompson HJ showed that a botanical diversity of fruits and vegetables plays a role in the biological effect of antioxidant phytochemicals. • Free radicals- are byproducts of metabolism. They are capable of causing cells to lose their structure, function and eventually destroying them.
  12. 12. THANK YOU 