A brief introductory but informative btech ppt on plant phytochemicals and their significance for human health and in food industry.

1. Submitted by :-
Sheetal Srinivasamurthy
B.Tech (Food Technology)
# 40

2. OBJECTIVE
• Introduction
• Importance
• Classification
• Phtyochemical as a nutraceutical

3. INTRODUCTION
• Phyto + chemical = Plant chemicals
• Phytochemicals are non-nutritive plant chemicals that have protective or
disease preventive properties.
• Some of them have biological activity.
• In foods they impart color, odor, flavor, taste and other characteristics.
• Eg: Lycopene in tomatoes, flavonoids in fruits etc.
• It is recom;mended to take 5-9 servings of F n V in a day.
• ADI for Beta- Carotene is 350mg/day

4. Importance
• Stimulate the immune system.
• Block substances we eat, drink and breathe from becoming
carcinogens.
• Prevent DNA damage and help with DNA repair.
• Reduce the kind of oxidative damage to cells that can spark cancer.
• Slow the growth rate of cancer cells.
• Trigger damaged cells to commit suicide before they can reproduce.
• Help to regulate hormones.

5. Source:- http://wiley-vch.e-bookshelf.de/products/reading-epub/product-
id/752885/title/handbook+of+plant+food+phytochemicals.html (Handbook of plant food phytochemicals)

6. How do they work?
• Antioxidant:-
 Prevent oxidative damage of cells.
 Reduce the risk of developing certain types of cancer.
 Eg:- allyl sulphides (onion, garlic), carotenoids (fruits,
carrots), polyphenols (tea, grapes), flavonoids ( F n V)
LYCOPENE

7. • Can neutralize oxygen derived from free radicals.
• Mainly known for its protection against prostrate cancer.
• It offers protection against gamma-radiation induced damage to
cells.
• It could be developed as an effective radioprotector during
radiotherapy of cancer patients.
• Hormonal action:-
 Isoflavones (soy), imitate human estrogens and help to
reduce menopausal symptoms and osteoporosis.

8. • Exert cardiovascular benefits by improving vascular function in
postmenopausal women.
• Soy isoflavone intake ≥10 mg/day was associated with a 25%
reduced risk of tumor recurrence in breast cancer survivors.
Source:- http://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/soy-isoflavones

9. • Stimulation of enzymes:-
 Indoles (cabbage) stimulate enzymes and could reduce the risk of
breast cancer.
• Balances out hormonal levels, assist in detoxing and boosts general health.
• Regulates genes that play a significant role in the control of cell cycle, cell
proliferation and signal transduction.
Structure of Indol-3-Carbinol
Source:-
https://pubchem.ncbi.nlm.nih.gov/compound/Ind
ole-3-carbinol

10. • Interference with DNA replication:-
 Capsaicin found in peppers protect DNA from
carcinogenesis.
• Used in neuropathy
• Relieves arthritic symptoms and improve flexibility of the
joints.
• Protects against gastric ulcers. Capsaicin protects the stomach
membrane by increasing the blood flow.
Source:- http://www.essentialoil.in/capsaicin.html

11. • Anti bacterial & viral effect:-
 Allicin (garlic) has anti bacterial effect.
• The antimicrobial effect of allicin is due to its chemical reaction with thiol
groups of various enzymes.
• Effective for therapeutic treatments as it promotes ulcer healing.
• It demonstrates antibacterial, anticancer and chemopreventive activities.
Source:- http://jn.nutrition.org/content/132/9/2494/F4.expansion

12. Phytochemical(s) Plant Source Possible Benefits
Carotenoids
(such as beta-carotene, lycopene, lutein,
zeaxanthin)
Red, orange and green fruits and
vegetables including broccoli, carrots,
cooked tomatoes, leafy greens, sweet
potatoes, winter squash, apricots,
cantaloupe, oranges and watermelon
May inhibit cancer cell growth, work as
antioxidants and improve immune
response
Flavonoids
(such as anthocyanins and quercetin)
Apples, citrus fruits, onions, soybeans
and soy products (tofu, soy milk,
edamame, etc.), coffee and tea
May inhibit inflammation and tumor
growth; may aid immunity and boost
production of detoxifying enzymes in the
body
Indoles and Glucosinolates
(sulforaphane)
Cruciferous vegetables (broccoli,
cabbage, collard greens, kale, cauliflower
and Brussels sprouts)
May induce detoxification of carcinogens,
limit production of cancer-related
hormones, block carcinogens and prevent
tumor growth
Inositol
(phytic acid)
Bran from corn, oats, rice, rye and
wheat, nuts, soybeans and soy products
(tofu, soy milk, edamame, etc.)
May retard cell growth and work as
antioxidant
Isoflavones
(daidzein and genistein)
Soybeans and soy products (tofu, soy
milk, edamame, etc.)
May inhibit tumor growth, limit
production of cancer-related hormones
and generally work as antioxidant
Isothiocyanates Cruciferous vegetables (broccoli,
cabbage, collard greens, kale, cauliflower
and Brussels sprouts)
May induce detoxification of carcinogens,
block tumor growth and work as
antioxidants
Polyphenols
(such as ellagic acid and resveratrol)
Green tea, grapes, wine, berries, citrus
fruits, apples, whole grains and peanuts
May prevent cancer formation, prevent
inflammation and work as antioxidants
Terpenes
(such as perillyl alcohol, limonene,
carnosol)
Cherries, citrus fruit peel, rosemary May protect cells from becoming
cancerous, slow cancer cell growth,
strengthen immune function, limit
production of cancer-related hormones,
fight viruses, work as antioxidants

13. REFERENCES
• Understanding Normal and Clinical Nutrition-By Sharon Rady Rolfes,
Kathryn Pinna, Ellie Whitney.
• http://wiley-vch.e-bookshelf.de/products/reading-epub/product-
id/752885/title/handbook+of+plant+food+phytochemicals.html
(Handbook of plant food phytochemicals)
• http://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/soy-
isoflavones .
• https://pubchem.ncbi.nlm.nih.gov/compound/Indole-3-carbinol .
• http://www.i3c.org/usage.html
• http://www.aicr.org/reduce-your-cancer-
risk/diet/elements_phytochemicals.html
• http://www.phytochemicals.info/