Nutrition and Phytochemicals
I have been trying to learn more about nutrition recently. I'm going to record some of the high points of what I learn here so I have them to refer back to, and maybe someone else will find it helpful 
.
So here goes...
Phytochemicals
First of all...What are they?.... chemicals found in plants--may contribute to a reduced risk of cancer or cardiovascular disease when ingested regularly
Next...How can you get some?
- Allyl sulfides/organosulfurs
- garlic
- onions
- leeks
- Saponins
- garlic
- onions
- licorice
- legumes
- Carotenoids, e.g. lycopene
- orange, red, yellow fruits and vegetables
- egg yolks
- Monterpenes
- oranges
- lemons
- grapefruit
- Capsaicin
- chili peppers
- Lignans
- flaxseed
- berries
- whole grains
- Indoles
- Cruciferous vegetables such as broccoli, cabbage, kale
- Isothiocyanates
- Cruciferous vegetabes, especially broccoli
- Phytosterols
- soybeans and other legumes
- cucumbers
- other fruits and vegetables
- Flavonoids
- citrus fruit
- onions
- apples
- grapes
- red wine
- tea
- chocolate--YES! Another reason to eat chocolate!!!!
- tomatoes
- Isoflavones
- soybeans and other legumes
- Catechins
- tea
- Ellagic acid
- strawberries
- raspberries
- grapes
- apples
- bananas
- nuts
- Anthocyanosides
- red, blue and purple plants such as eggplant, blueberries
- Fructooligosaccharides
- onions
- bananas
- oranges (small amounts)
- Resveratrol
- grapes
- peanuts
- red wine
The requisite small print:
These are still under study. I am not a doctor, nutritionist, or any kind of medical personnel. Talk to your doctor before making any major dietary changes. Seriously, don't eat stupid. Etc Etc Etc.
Source:
Contemporary Nutrition, Updated Sixth Edition
