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Phytochemical
Phytochemicals, chemical compounds that occur naturally in plants (phyto means "plant" in Greek), are responsible for color and organoleptic properties, such as the deep purple of blueberries and smell of garlic. The term is generally used to refer to those chemicals that may have biological significance, for example antioxidants, but are not established as essential nutrients.[1] Scientists estimate[citation needed] that there may be as many as 10,000 different phytochemicals having the potential to affect diseases such as cancer, stroke or metabolic syndrome.
Phytochemical
References
[1] US FDA, Guidance for Industry: Evidence-Based Review System for the Scientific Evaluation of Health Claims (http:/ / www. fda. gov/ Food/ GuidanceComplianceRegulatoryInformation/ GuidanceDocuments/ FoodLabelingNutrition/ ucm073332. htm) [4] Qualified Health Claims Subject to Enforcement Discretion, Docket No. 2004Q-0201 (http:/ / www. fda. gov/ Food/ LabelingNutrition/ LabelClaims/ QualifiedHealthClaims/ ucm073992. htm), US Food and Drug Administration [5] US FDA, Qualified Health Claims: Letter of Denial - Xangold Lutein Esters, Lutein, or Zeaxanthin and Reduced Risk of Age-related Macular Degeneration or Cataract Formation (Docket No. 2004Q-0180) (http:/ / www. cfsan. fda. gov/ ~dms/ qhclutei. html) [6] Cooking and nutrient loss (http:/ / whfoods. org/ genpage. php?tname=george& dbid=61), World's Healthiest Foods
Further reading
Higdon, J. An Evidence Based Approach to Dietary Phytochemicals. 2007. Thieme. ISBN 978-1-58890-408-9 Rosa, L.A. de la / Alvarez-Parrilla, E. / Gonzlez-Aguilar, G.A. (eds.) Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability. 2010. Wiley-Blackwell. ISBN 978-0-8138-0320-3
External links
Phytochemical Database (http://www.pl.barc.usda.gov/home.cfm) - United States Department of Agriculture Phytochemicals at LPI (http://lpi.oregonstate.edu/infocenter/phytochemicals.html) - Linus Pauling Institute at Oregon State University
License
Creative Commons Attribution-Share Alike 3.0 Unported //creativecommons.org/licenses/by-sa/3.0/