Phytonutrients

Phytonutrients, often referred to as phytochemicals, are compounds found in various plants. In terms of categorization, they are a specific group because they do not include vitamins, minerals, fatty acids, starch, or fiber.

This group includes a vast number of substances (in the order of many thousands) labeled with difficult-to-remember terms—such as flavonoids, terpenes, phenols, phytosterols, phytoestrogens, lignins, glucosinolates, isothiocyanates, and many others. Many of these substances have significant antioxidant effects (commercially the best-known are carotenes and bioflavonoids).

It has been found that some phytochemical components reduce the risks of atherosclerotic heart diseases and additionally limit inflammatory processes in tissues damaged by free radicals. The effect of some phytonutrients (especially isoflavones found in soy) on various types of cancers (breast, prostate, colon) is studied very intensively.

Among their vast numbers, there are also substances that boast antibacterial and antiviral effects, lowering blood pressure and the formation of blood clots, compounds that support the immune system, and the function of individual organs (such as liver, kidneys, prostate, etc.).

Many phytochemical substances boast various colorations—currently, over 600 different pigments are known in plants, and new ones are still being discovered (most belong to the group of carotenes and carotenoids).

The names of phytochemicals are very often derived from the name of the plant (for example, echinacosides from Echinacea, ginkgosides from Ginkgo biloba, etc.).

Aside from health-beneficial substances in this group, there is also a relatively wide range of those that are not very suitable for consumption; some may even be dangerous to health. Plants produce them as part of their defense mechanisms, and they are generally referred to as antinutrients. For this reason, it is advisable in practice to focus on which specific foods to eat, or which culinary and technological adjustments to use for their elimination.