There are at least 11 points that you should know and learn about these phytochemicals, and here are the points:
1. Phytochemicals are compounds that are found in plants, including those we consume in our diet as fruits, vegetables or herbs. This term is used when there is reason to believe that a particular compound may have health benefits, but this compound has not been designated as an essential nutrient (a nutrient that is absolutely required for basic functioning of the human body).
2. Scientists believe that there are about 10,000 such compounds which may be beneficial in the treatment of chronic diseases such as cancer, stroke, and heart disease.
3. Phytochemicals have been used for their health benefits for thousands of years. Examples include the compound salicin, which thousands of years ago began to be extracted from white willow bark for the treatment of pain and is now known as aspirin.
4. Research has shown that phytochemicals may reduce cancer risk. A diet rich in fruit and vegetables is likely sufficient to provide the phytochemicals that can promote health. However, with some health conditions it may be useful to ingest a more concentrated or isolated form of the phytochemical in question.
5. For example, the cancer drug Taxol is extracted from the Pacific yew tree and diindolylmethane concentrated from brassica vegetables (Brussels sprouts, broccoli, cabbage, etc.) is being researched as a treatment for a specific type of tumor. Lycopene from tomatoes has been researched as a treatment for prostate cancer, though with mixed results.
6. Lutein and zeaxanthin are phytochemicals that may prevent cataracts and macular degeneration, but also have so far had mixed research results. Other phytochemicals have also been studied, and some have had promising results for specific conditions.
7. Cooking, heating and pasteurization tend to destroy phytochemicals. This is why juicing is so important. It is the best way to consume a concentrated dose of health-promoting phytochemicals as well as to avoid the destruction of these important compounds through heat exposure.
8. Choosing a juicer that generates minimum heat will also help you avoid destruction of phytochemicals during juicing. Augur juicers are generally recommended for their versatility and low amount of heat generation.
9. Fruit juicing is normally easy for people who are new to juicing, but it may be harder to think of ways to juice vegetables. If you are new to juicing vegetables recipes can be helpful for finding ways to combine these phytochemical-rich plants into beverages that taste good.
10. If you are trying to treat or prevent a specific condition, there is plenty of information online about research involving phytochemicals and that particular disease. Once you’ve identified a desirable phytochemical, look for food sources of that compound. For instance, it is easy to find information online regarding the use of zeaxanthin for prevention of cataracts and macular degeneration.
11. Searching for dietary sources of zeaxanthin turns up a list of foods including spinach, kale, pumpkin, turnip greens, red bell pepper. All of these can be easily juiced by themselves, in combination with other vegetables, or with fruit.
When juicing vegetables recipes can help you find new ways to incorporate phytochemical-rich foods, but you can also use your imagination. The sky is the limit! Each vegetable may hold the key to prevention and wellness, so combine them and drink them to your heart’s delight.
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