PHYTOCHEMICALS AND THEIR IMPORTANCE

TABLE OF CONTENTS

CHAPTER ONE

1.0 Introduction - - - - - - - - 1

1.1 Definition of phytochemicals - - - - - 1

CHAPTER TWO

2.1 Importance of phytochemicals - - - - 5

2.2 Types of phytochemicals/effects - - - - 5

2.2.1 Carotenoids - - - - - - - - 5

2.2.2 Flavonoids - - - - - - - - 7

2.2.3 Steroids - - - - - - - - - 7

2.2.4 Tannic acid - - - - - - - - 8

2.2.5 Cyanide - - - - - - - - - 9

2.2.6 Oxalate - - - - - - - - - 10

CHAPTER THREE

3.1 Benefit of phytochemicals - - - - - 12

CHAPTER FOUR

Conclusion - - - - - - - - 13

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References - - - - - - - - 14

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 CHAPTER ONE

1.0 INTRODUCTION

Phytochemicals are chemical compounds produced by

plants, generally to help them thrive or thwart competitors,

predators, or pathogens. The name comes from the Greek word

phyton, meaning plant, some phytochemicals have been used

as poisons and others as traditional medicine.

As a term phytochemical is generally used to describe

plant compounds that are under research with unestablished

effect on health and are not scientifically defined as essential

nutrient. Regulatory agencies governing food labeling in Europe

and the United State have provided guidance for industry

limiting or preventing health claims about phytochemicals on

food product or nutrition label.

1.1 DEFINITION OF PHYTOCHEMICALS

Phytochemicals are non-nutritive plant chemicals that

have protective or disease preventive properties. They are non

essential nutrients, meaning that they are not required by the

human body for sustaining life. It is well known that plant

produce these chemicals to protect themselves but recent

research demonstrate that they can also protect humans

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against disease. There are more than thousand known

phytochemicals, some of the well-known phytochemicals are

lycopene in tomatoes, isoflavonoid in soy and flavonoids in

fruits.

ACTIONS OF PHYTOCHEMICALS

There are many phytochemicals and each works

differently, these are some possible actions.

- Antioxidant: most phytochemicals have antioxidant

activity and protect our cells against oxidative damage

and reduce the risk of developing certain types of cancer.

- Hormonal action: isoflavonoid, found in soy imitate human

estrogens and help to reduce menopausal symptoms and

osteoporosis.

- Stimulation of enzymes: indoles, which are found in

cabbages, stimulate enzymes that makes the estrogen

less effective and could reduce the risk of breast cancer,

other phytochemicals which interfere with enzymes are

protease inhibitors (soy and beans), terpensen (citrus

fruits and cherries).

RICH SOURCE OF PHYTOCHEMICALS

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 Food containing phytochemicals are already part of our

daily diet. Infact, most foods contain phytochemicals except for

some refined food such as sugar or alcohol, some foods such as

whole grains, vegetables, beans, fruits and herbs.

DISEASE PREVENTION BY PHYTOCHEMICALS

 Stimulate the immune system, the body’s defense against

viruses, bacteria and other disease-causing agents.

 Block the potential for carcinogens (cancer-causing

substances) to be formed in the body from substances we

eat, drink and absorb from the environment.

 Reduce oxidation, the damage to cells that occurs with

aging and exposure to pollution. Oxidation, caused by

molecules called “free radicals,” can cause abnormalities

in cells that may eventually lead to cancer.

 Slow the growth rate of cancer cells.

 Reduce inflammation that provides a setting favorable for

cancer growth.

 Trigger death (a process known as apoptosis) of damaged

cells that may be precursors to cancer.

 Prevent DNA damage and help with DNA repair mechanics

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 Help to regulate hormones, such as estrogen and insulin.

Excess level of these hormones are linked with increased

risk for breast and colon cancer.

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 CHAPTER TWO

LITERATURE REVIEW

2.1 IMPORTANCE OF PHYTOCHEMICALS

1. Phytochemicals, are naturally found in plants and are

responsible for providing colour, flavor, and aroma to

fruits and vegetables.

2. They are also biologically active and function to protect

plants against invasion, disease and infection.

3. High intake of fruits and vegetable are correlated with

lower risks of chronic disease and obesity.

2.2 TYPES OF PHYTOCHEMICALS

There are 2 types of phytochemicals which include:

1. Medicinal phytochemicals.

2. Harmful phytochemicals.

MEDICAL PHYTOCHEMICALS

2.2.1 CAROTENOIDS

Carotenoids are organic pigments that are produced by

plants and algae, as well as several bacteria and fungi.

Carotenoids give the characteristic color to carrots corn,

canaries and daffodils, as well as egg yolks rutabagas;

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buttercups, and bananas. There are over 600 known

carotenoids, they are divided into two classes; xanthophylls

which contain oxygen and carotenes (which are purely

hydrocarbons) and contain no oxygen. All are derivatives of

tetratepenes, meaning that they are produced from 8 isopene

molecules and contain 40 carbon atoms. In general,

carotenoids absorb wavelengths ranging from 400-550

nanoment (violet to green light) this causes the compounds to

be deeply colored yellow, orange or red.

Carotenoids serve two key roles in plants and algae: they

absorb light energy for use in photosynthesis, and they protect

chlorophyll from photo damage. Henriken el at, 2015.

PROPERTIES

1. Carotenoids with molecules containing oxygen, such as

lutein and zeaxan thin are known as xanthophylls.

2. Carotenoids are usually lipophil (i.e. due to the presence

of long unsaturated aliphatic chains as in some fatty acid).

PHYSIOLOGICAL EFFECT

1. Food that contains high concentration of carotenoids

appear to be protective against head and neck cancers.

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2.2.2 FLAVONOIDS

Flavonoids are a diverse group of phytonutrients (plant

chemicals) founds in almost all fruits and vegetables. (Xlibris,

2014).

FUNCTIONS OF FLAVONOID

1. Flavonoid are the most important plant pigments for

flower coloration, producing yellow or red/blue

pigmentation in petals designed to attract pollinator

animals.

2. In higher plants, flavonoids are involve in all filtration,

symbiotic nitrogen fixation and flora pigmentation.

3. They may also act as chemic messengers, physiological

regulators, and cell cycle inhibitors. (Spencer JP (2008).

2.2.3 STEROIDS

a steroid is an organic compound with four rings arranged

in a specific molecular configuration, examples include the

dietary lipid cholesterol, the sex hormones estradio and

testosterone and the anti-inflammatory drugdexamthasone.

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 Species distribution and functions, the following are some

common categories of steroids.

Steroid can be classified functionally as the major classes

of steroid hormones, with prominent members and examples of

related function are:

- Mineralocorticoids

- Aldosterone, a mineralocorticoid which helps regulate

blood pressure.

HARMFUL PHYTOCHEMICALS

2.2.4 TANNIC ACID

Tannic acid is found in redwood, bark, seeds, cones and

heartwood. It protects the tree from fire, insects and bacteria.

A tannin (or tannoid is an astringent polyphenolic

biomolecule that bind to and precipitates proteins and various

other organic compounds including amino acids and alkaloids).

The tannin compounds are widely distributed in many species

of plants, where they play a role in protection from predation,

and perhaps also as pesticides and mighty help in regulating

plant growth. The astringency from the tannins is what causes

they dry and pucker feeling in the mouth following the

consumption of unripe fruit, red wine or tea.

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2.2.5 CYANIDE

Cyanide is a rare, but potentially deadly poison, works by

making the body unable to use life sustaining oxygen. Cyanide

compound that can be poisonous include hydrogen cyanide

gas, and they erystalline solids, potassium cyanide and sodium

cyanide.

Common sources of cyanide poisoning include;

- Smoke inhalation from fires

- Plant (such as africot pits and a type of potato called

cassava).

Signs and symptoms of cyanide poisoning can be

difficult to detect and include;

- General weakness – vomiting

- Excessive sleepiness

- Shortness of breath

- Headache

- Dizziness

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POISONING SYMPTOMS

Signs and symptoms of poisoning are so wide variable that

there one easy way to classify them, but they may include;

- Pain

- Dry skin

- Dry mouth

2.2.6 OXALATE

Oxalate, also called oxalic acid, is an organic acid found in

many plants, these include leafy greens, vegetable, fruits,

cocoa, nuts and seed. Your body can produce oxalate on its

own or obtain it from food. Oxalate can blend to minerals to

form compounds, including calcium oxalate and calcium

oxalate and iron oxalate, high oxalate diets have been linked to

an increased risk of kidney stones and other health problems.

Riemenscheider el at (2000).

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PHYSIOLOGICAL EFFECTS OF OXALATE

1. Foods high in oxalate should be avoided by people

suffering from or at risk or gout.

2. Cadmium catalyzes the transformation of vitamin C into

oxalic acid. This can be a problem for people exposed to

high levels of cadmium in their diets, in the workplace, or

through smoking.

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 CHAPTER THREE

3.1 BENEFIT OF PHYTOCHEMICAL

Phytochemicals the bioactive non-nutrient plant

compounds in fruits, vegetable, grains, and other plant foods,

have been linked to reduction in the risk of major chronic

diseases. It is estimated that more than 5000 phytochemicals

have been identified but a large percentage still remain

unknown and need to be identified before their health benefits

are fully determined convincing evidence suggest that benefit

of phytochemical in fruit and vegetable may be even greater

than is currently understood because oxidative stress induced

by free radicals is involved in the etiology of a wide range of

chronic disease. Oxidative stress can cause oxidative damage

to large biomolecule such as protein DNA and lipids, resulting in

an increased risk for cancer and cardiovascular disease. To

prevent or slow down the oxidative stress induced by free

radicals, sufficient amounts of antioxidants need to be

consumed. Fruit and vegetable contain a wide variety of

antioxidant compounds (phytochemicals) such as phenolic and

carotenoids that may help protect cellular system from

oxidative damage and lower the risk of chronic disease.

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 CHAPTER FOUR

CONCLUSION

Phytochemical are found naturally in many plants and

their consumption in fruits and vegetable is generally believed

to provide beneficial health effect. Guidance from laboratory

and epidemiological studies suggest that phytochemicals may

reduce the risk of cancer, possible due to antioxidant and anti-

inflammatory effect.

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REFERENCES

Moran Jaruk T. (2010). “Leteral transfer of genes from fungi

underlies carotenoid production in aphids.

Armstrong GA, Hearst J.E (1996). Carotenoid 2: genetics and

molecular biological of carotenoid pigments biosynthesis.

The gold Bok 2009. Dio: 10, 1351/gold-book.

Spencer JP (2008). Flavonoids modulators of brain function,

“British journal of nutrition.

Katie E. Ferrell, Thorington Richard W. (2006). Sauirrels: the

animal answer guide Baltimore, Johns Hopkins university
press.

Riemenscheider, Wilhelm, tanifugi, minoru (2000). “Oxalic

Acid” ullmann’sEncyclopediaof industrial chemistry.

Shahidi F, Naczia M. food phenolicsan overview in: shahidi F,

Nack M. eds, food phenolics; sources, chemistry, effects,
application, Lancaster, DA technomic publishing company
Inc, 195:1-5.

National academy of science, committee on diet and health,

national research council, diet and health: implication for
reducing chronic disease risk, Washington DC: national
academy press, 1899.

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