Article
Article
Phytochemicals
Article By:
Liu, Rui Hai Department of Food Science, Cornell University, Ithaca, New York.
Last reviewed:April 2020
DOI:https://doi.org/10.1036/1097-8542.900143
Show previous versions
- Phytochemicals, published June 2014:Download PDF
Get Adobe Acrobat Reader
Plant chemicals, defined as bioactive nonnutrient plant compounds in fruits, vegetables, grains, and other plant foods, that have been linked to the reduction of risk for major chronic diseases. Plant-based foods, such as fruits, vegetables, and whole grains, which contain significant amounts of bioactive phytochemicals (from the Greek phyto, pertaining to plants) [Fig. 1] and have potent antioxidant activity, may provide desirable health benefits beyond basic nutrition and reduce the risk of developing chronic diseases. The beneficial effects associated with plant-based food consumption are in part due to the existence of phytochemicals. See also: Antioxidant; Disease; Food; Nutrition
The content above is only an excerpt.
About AccessScience
AccessScience provides the most accurate and trustworthy scientific information available.
Recognized as an award-winning gateway to scientific knowledge, AccessScience is an amazing online resource that contains high-quality reference material written specifically for students. Contributors include more than 10,000 highly qualified scientists and 46 Nobel Prize winners.
MORE THAN 8700 articles covering all major scientific disciplines and encompassing the McGraw-Hill Encyclopedia of Science & Technology and McGraw-Hill Yearbook of Science & Technology
115,000-PLUS definitions from the McGraw-Hill Dictionary of Scientific and Technical Terms
3000 biographies of notable scientific figures
MORE THAN 19,000 downloadable images and animations illustrating key topics
ENGAGING VIDEOS highlighting the life and work of award-winning scientists
SUGGESTIONS FOR FURTHER STUDY and additional readings to guide students to deeper understanding and research
LINKS TO CITABLE LITERATURE help students expand their knowledge using primary sources of information
