Unit 21 Flashcards
1
Q
Phytochemicals in Plants
A
- give pigmentation
- promote chemical reactions
- protects
- metabolic uses
2
Q
Are any phytochemicals essential?
A
No
3
Q
Phytochemicals in Humans
A
- protective
- antioxidant
- benefits a variety of chronic diseases
4
Q
What is an ANTIOXIDANT?
A
- protects from oxidative damage
- protects against cancers
- hormonal action
- stimulates enzymes
- anti-bacterial effects
- reduces free radicals
5
Q
4 Antioxidants
A
- Cartenoids
- Flavinoids
- Indoles
- Tannins
6
Q
Cartenoids
A
- Antioxidant
- neutralizes free radicals
- reduce risk of cancer
- 2 significant ones
BETA-CAROTENE & LYCOPENE
7
Q
Flavinoids
A
- antioxidant
- anti-inflammatory
- reduce plaque build up
- deactivates carcinogens
blueberries, chocolates etc.
8
Q
Indoles
A
- antioxidant
- reduce breast cancer risk
- natural form of phytoestrogen
- neutralizes free radicals
cruciferous veggies etc.
9
Q
Tannins
A
- antioxidant
- inhibits cancer activation
- inhibits cancer promotion
wines, grapes etc.
10
Q
What are free radicals?
A
- unpaired electrons
- released by mitochondria (when its used)
- reactive
- derived from oxygen
- need to kill some bacteria
- can be harmful
11
Q
4 Toxic Phytochemicals
A
OXALIC ACID
- kidney stones
- irritate stomach
SOLANINE
PHYTATES
AFLATOXINS
- can cause cancer
12
Q
Selective breeding VS genetic engineering food
A
SELECTIVE BREEDING
- we can get more out of food
- kernel example
GENETIC ENGINEERING
- modifying to produce new functions
- inserting new genes
13
Q
5 Benefits of Altering foods
A
- Extended Shelf Life
- Biopharming (developing drugs)
- Efficient Food Processing
- Improved Nutrient Composition
- Genetically Assisted Agriculture (withstand pesticide)
14
Q
4 Concerns of Altering foods
A
- Disruption of Natural
- Introduction of Disease/Allergy
- Creation of Biological Weapons
- Ethical Dilemmas
