Question

In: Nursing

9. Define functional food. Apple contain phytochemical, Determine the following: (a) What are the important phytochemicals...

9. Define functional food. Apple contain phytochemical, Determine the following:
(a) What are the important phytochemicals or functional components?
(b) What effects do these components have on the body?

Solutions

Expert Solution

ANSWER : a)

.FUNCTIONAL FOODS

Functional foods are foods that have a potentially positive effect on health beyond basic nutrition.Proponents of functional foods say they promote optimal health and help reduce the risk of disease .

functional foods include conventionalfood such as grains ,fruits, vegetables and nuts.modified foods such as yogurt, cereals and orange juice.

PHYTOCHEMICALS

APPLE CONTAINS PHYTOCHEMICALS

Phytochemicals are chemicals of plant origin .phytochemicals are chemicals produced by plants through primary or secondary metabolism.they generally have biological activity in the plant host and play a role in plant growth or defense against competitors,pathogens or predators.

Phytochemicalsare naturally found in plants and are responsible forproviding colour,flavor,and aroma to fruits and vegetables.they are biologically active and function to protect plants against invasion, disease and infection

The important phytochemicals are anthocyanin,carotenoids,,lutein,lycopene,phenolics .Essential phytochemicals are precious for humannutrition.indoles,isothiocyantes and sulforaphane from vegetables such as broccoli, alylic sulfides fromonionsand garlicand isoflavonoids from soybeansare known as plant phytochemical.These are present in high concentrationin raw foodsbut intensities arereduced during processing and handling. E nhanced amoun t

o f phytochemicals in foods can resole this difficulty.

Generally ,phytochemicals have been classified into six categories based on theirchemicalstructures and characeristics. these are carbohydrate, lipids ,phenloilcs,terpenoidsand alkaloids and other nitrooegn containing foods

b) ANSWER

EFFECTS OF PHYTOCHEMICALS COMPONENTS, ON BODY

The plant pigment phytochemicals , carotenoids and flavonoids are the most extensively studied phytochemicals for their antioxidant functions as well as potential preventive medicinal benefits such as maintaining inflammation balance , reducing the risk of certain cancer

Eating foods high in phytochemicals may lower your risk for certain canccers. it will also lower risk of diabetes, high blood pressure and heart disease. they may act as antioxidants or nutrient protectors or prevent cancer causing agents from forming.

phytochemicals - the bioactive nonnutrient plant compounds in fruit, vegetables , grains and other plant foods have been linke dto reductions in the risk of major chronic diseases.

phytochemical s act as antioxidants ,neutralising free radicals and removing their power to create damage

phtochemicals are cmpounds found in plants that help toprevent chronic disease , these can be found in vegetables , fruits , beans , grains, nuts and seeds.phtochemicals protect plants aginst bacteria, fungi, viruses and cell damage.the same phytohemicals protecthumans who eat them.

the phytochemicals have biologicalproperties such as antioxidant activity, antimicrobial effect, modulation of hormone metabloism andanticancer property. it helps to lower riskof chronic disease and obesity

flavonioids are class of phytochemicals found in plant pigments that has been said to act as an antioxidant ,it enhances the effects of vitamin c and strengthen celltissues

Quercetin is found in apples , onions , citrus fruits , berries , tea ,. they protec us aginst heart disease and cancer.

carotenoids are found in richly coloured yellow , orange and red fruits and vegetables like tomatoes, pumpkin . they are known for their high antioxidant properties and prtotective effects against certaincances likeprostate.

chlorophyll has anti inflammatory , antioxidant and wound healing properties. foods rich in chlorophyll are spinach,broccoli, green beans arugla .

the best way to absorb the phytochemicals in these foods is to eat them raw or to use coooking techniques like steaming or microwaving.


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