Phytochemical Flashcards
Alkaloids
Heterocyclic compounds w/ nitrogen in the carbon rings
Food Sources - potatoes, peppers, green tomatoes, coffee, tea, chocolate, soft drink, tonic water.
Organosulfur Compounds
Contain Sulfur
2 subgroups: Allyl Sulfides and Glucosinolates: Isothiocynates and indoles.
Functions of subgroups: Allyl Sulfides - may kill bacteria, fungi, and viruses. Involved in enzyme reactions that rid the body of carcinogens. Garlic a food source seems to have blood thinning properties.
Food Sources: Onions, garlic, leeks, chives
Glucosinolates - Pungent smells and odors, antioxidant anti-inflammatory properties.
Isothiocynates - protects against cancer by affecting enzyme reactions.
FOOD - CRUCIFEROUS VEGGIES, BRUSSEL SPROUTS, CABBAGE, TURNIPS, MUSTARD GREENS, WATERCRESS, RADISHES
indoles - stimulates enzymatic reactions like the breakdown of estrogen
FOOD - BROCCOLI, CABBAGE KALE CAULIFLOWER CRUCIFEROUS VEGGIES
Polyphenols
More than one carbon ring
reduces risk of cancer and heart disease
SUBGROUPS - PHENOLIC ACIDS FLAVONOIDS
Phenolic Acid - Protects lungs from damage, decreases risk of blood clots, reduces risk of Alzheimer’s and Parkinson’s disease
FOOD - ELLAGIC ACID- GRAPES CRANBERRIES STRAWBERRIES RASBERRIES CITRUS TOMATOES CARROTS WHOLE GRAINS NUTS
PHENYLINDANES - COFFEE
FLAVONOIDS - RED AND WHITE PIGMENT FLAVOR COMPOUND
ANTI-CARCINOGEN ANTI INFLAMMATORY
FLAVANOID FAMILY - anthocyanins, flavanols, isoflavones, and flavonols
Phytosterols
group of compounds related to cholesterol
SUBGROUPS - STEROLS, STANOLS
FUNCTIONS - help regulate body processes and reinforce cell membrane structure
FOOD - unrefined plant oils, nuts, seeds, whole grains, and legumes
margarines, mayo, vegetable oils, milk, and yogurts
Terpenes
flavors found in citrus and many seasonings and herbs
SUBGROUPS - terpenoid’s, Carotenoids, Saponins
TERPENOID - EXTRACTED FROM PACIFIC YEW TREE USED IN TREATMENT OF OVARION CANCER. CAROTENIODS- YELLOW ORANGE RED PIGMENTS IN FRUITS AND VEGGIES. CAROTENIOD FAM - CAROTENES, XANTHOPHYLLS. CAROTENE - ALPHA CAROTENE - CARROTS AND PUMPKINS. BETA-CAROTENE - DARK GREEN LEAFY VEGGIES. Beta-cryptoxanthin: papayas, oranges and tangerines. Lycopene: tomatoes, watermelon, guava, and red peppers.
Functions: decrease risk of prostate cancer, increase physical and mental activity as we age
Xanthophylls - FUNCTIONS - Lutein decreases risk of cataracts. Zeanthin decreases risk of eye disease and blindness. Astaxanthin decreases DNA damage that leads to cancer and speeds aging FOOD SOURCES- yellow, orange, and deep green leafy vegetables
Saponins FUNCTION - BLOCK PRODOCTION OF DNA IN CANCER CELLS ANTIFUNGAL
FOOD SOURCES - SPINCAH POTATOES TOMATOES OATS BEANS LEGUMES SOYBEANS SUGAR BEETS PEANUTS ASPARUGUS
FUNCTION - BLOCK DEVELOPMENT OF TUMORS
