STUDY GUIDE QUESTIONS

Question 1

WHAT ARE THE PHYTOCHEMICALS

Answer 1

ALKALOIDS POLYPHENOLS ORGANOSULFUR COMPOUNDS TERPENES PHYTOSTEROLS

Question 2

WHAT IS A PHYTOCHEMICAL

Answer 2

A GROUP OF COMPOUNDS ORIGINALLY PRODUCED BY PLANTS

Question 3

HOW ARE PHYTOCHEMICAL GROUPED BY

Answer 3

THEIR CHEMICAL STRUCTURES

Question 4

WHICH PHYTOCHEMICAL CONTAINS SULFUR AND HELPS W ENZYME REACTIONS

Answer 4

ORGANOSULFUR COMPOUNDS

Question 5

SUBTANCE KNOWN TO CAUSE CANCER

Answer 5

CARCINOGEN

Question 6

WHAT COLORS ARE FLAVONOIDS

Answer 6

RED WHITE PURPLE BLUE

Question 7

WHAT ARE CAROTENIODS KNOWN BEST FOR

Answer 7

YELLOW ORANGE AND RED PIGMENTS IN FRUITS AND VEGGIES

Question 8

SUBGROUPS OF GLUCOSINOLATES

Answer 8

ISOTHIOCYANATES

INDOLES

Question 9

WHAT ARE ISOFLAVONES KNOWN TO PREVENT

Answer 9

BREAST AND PROSTATE CANCER

Question 10

WHAT GROUP OF POLYPHENOLS R INVOLVED W ENZYMATIC BROWNING

Question 11

WHICH PHYTOCHEMICALS CHANGE COLOR W PH OF FOOD CHANGES

Question 12

FUNCTIONAL FOOD

Question 13

WHAT DO PHYTOCHEMICALS ADD TO FOOD ITEMS

Answer 13

COLORS FLAVORS ODORS

Question 14

WHICH PHYTOCHEMICAL LOWERS RATES OF HEART DISEASE

Question 15

PHTOESTROGEN

Answer 15

PLANT HORMONE

Question 16

WHY IS PHYTOCHEMICAL CONTENT LOWER IN FRUIT AND VEGGIES AT POS THEN WHENE HARVESTED

Question 17

WAYS TO INCREASE PHYTOCHEMICAL CONSUMPTION

Answer 17

EAT VARIETY OF FRUITS AND VEGGIES NUTS WHOLE GRAINS BEANS BRIGHTLY COLORED OR STRONGLY FLAVORED FRUITS AND HERBS