1. Catechin : Polyphenol Health Benefit By Shikha singh M.Sc Nutritional Sciences

2. “ Leave your drugs in the chemist’s pot if you can cure the patient with food.” Hippocrates, 420 BC The Father of Medicine

6. Contd……. S.No Phytochemicals Types Sources 1. Phenolic compounds Monophenols, Flavonoids, Phenolic Acid, Hydroxycinnamic Acids, Lignans, Tyrosol Esters & Stilbenoids Parsley , rosemary, Strawberries, grapes, citrus fruits, green tea , wine , apple juice ,soy, pumpkin etc. 2. Terpenes (isoprenoids) Carotenoids, Monoterpenes & Saponins Carrot , guava, mango, peaches, oranges etc. 3. Betalains. Betacynins & Betaxanthins. Beets, prickly pear etc 4. Organosulphides. Dithiolthiones &Thiosulphonates Garlic, onions etc. 5. Indoles. Indole-3-carbinol Garlic, onions etc. 6. glucosinolates Allicin, Alliin, Allyl iothiocyanate &Piperine broccoli, black pepper etc

11. Contd……

13. Catechin content of some foods Hollman P, Katan M: Absorption, metabolism and health effects of dietary flavonoids in man. Biomed Pharmacother 1997. S.No Food Catechins mg/serving Catechins, mg/100g food 1. Chocolate 23-30 46-61 2. Beans 70-110 35-55 3. Apricot 20-50 10-25 4. Cherry 10-44 5-22 5. Grape 6-35 3-17.5 6. Peach 10-28 5-14 7. Apple 20-86 10-43 8. Red raspberry 2-48 2-48 9. Strawberry 2-50 2-50 10. Blackberry 9-11 9-11 11 Green tea 20-160 10-80 12. Black tea 12-100 6-50 13 Red wine 8-30 8-30 14. Cider 8 4

18. Contd…….. LIPID . LIPID o O OH O . OH HO HO OH

28. Melanocyte in epidermis

30. The doctor of the future will give no medicine, but will instruct his patients in the care of the human frame, in diet, and in the cause and prevention of disease. Thomas A. Edison 1902

33. Any doubt ??