Article Index
- The Aspartame Scandal
- Herbs And Their Healing Properties
- Phytonutrient Sources
- Protein and Vit. B-12 Sources
- The Dangers Of Refined Foods
- Sprouts & Sprouting
- Vital Nutrient Properties
- Natural Sources Of Common Nutrients
- Whole Grains
- The Nature’s Choice Super-Food Phenomenon
- More About Organic Foods
- Dietary Fat Sources-Chart
- Food Combining Principles
- Herbal Support Teas
- Classes Of Healing Herbs
- Why You Need Soya Beans To Stop Aging
Phytonutrient Sources
Category: Good Food Guide
In recent years, laboratory researchers have discovered the existence of phytochemicals, otherwise known as phytonutrients. These are substances which protect the human body against a variety of diseases, including cancer. Twenty phytonutrients are currently known to exist (see Table below); and they are only found in fruits and vegetables. Here are the names of these substances, plus the foods you would need to eat in order to absorb them into your body.Phytochemicals not only provide colour, texture, and flavour to plant foods; they also protect plants against microorganisms and insects. When eaten, these substances protect us against disease! A high intake of fruit and vegetables protects the human body against various cancers, coronary heart disease, and stroke. A Harvard study found that the risk of a stroke, alone, was reduced by 31%. A Finnish study found that phytochemicals reduce the likelihood of death by 35%.
For example, there are over 600 types of carotenoids in plants. Rich in antioxidants, they reduce or eliminate cancers in research animals, stimulate the immune system, and protect against age-related macular degeneration. Another example is the glucarates (found in the white portion under the peel of citrus) which protect against breast cancer. (Source: Natural Remedies Encyclopedia)
| Phytonutrient | Source |
| Allyl sulfides | Garlic, onions, leeks, chives |
| Carotenoids | Yellow/Orange vegetables and fruits; green, leafy vegetables; red fruits |
| Coumarins | Celery, parsnips, figs, parsley |
| Curcumins | Turmeric, ginger |
| Dithiolthiones | Cruciferous vegetables (cabbage, broccoli, cauliflower, brussel sprouts, kale, collards) |
| Ellagic acid | Grapes, strawberries, raspberries, nuts |
| Flavonoids | Most fruits and vegetables |
| Indoles / isothiocyanates | Broccoli, cabbage, cauliflower, brussel sprouts, radish |
| Isoflavones | Soybeans, tofu |
| Glucarates | Citrus fruits, grains, tomatoes, bell peppers |
| Lignans | Flaxseed, flaxseed oil, soybeans |
| Liminoids | Citrus fruits |
| Phthalides/Polyacetylenes | Celery, caraway, cumin, dill, fennel, parsley, carrots, coriander |
| Phenolic acids | Berries, grapes, whole grains, nuts |
| Phytates | Grains, legumes |
| Phytosterols | Seeds, legumes |
| Protease inhibitors | Grains, seeds, nuts, legumes |
| Saponins | Beans, herbs |
| Terpenes | Cherries, citrus fruit, herbs |
| Tocotrienols | Seeds, nuts |


Leave a Comment