PHYTOCHEMICALS ARE OUR PROTECTION FROM CHRONIC DISEASES

The dawning of the 21^st century has brought along with it a new wave of chronic illnesses that were pretty much unheard of in the 19^th century.  Medical professionals and scientists are having difficulties trying to come up with adequate and effective treatments that will help to fight these acute medical conditions. Could phytochemicals be the solution to bolstering our immune system to effectively ward off many life-threatening illnesses such as cancer, heart diseases and diabetes?

What are phytochemicals?

            Phytochemical are the biologically active non-nutritional plant compounds in vegetables, fruits, grains and other plant foods. (Hai Liu, R. 2003) They are known to decrease the risk of many persistent medical issues.  Over five thousand phytochemicals were identified however, a large percentage are still not known.  Researchers are convinced that the protection received from phytochemicals that are found in fruits and vegetables may be more significant than is currently accepted because oxidative stress is caused by free radicals that are the primary drivers of many critical illnesses. (Hai Liu, R. 2003)

Phytochemical Sources

Phytochemicals also called phytonutrients are available in legumes, beans, herbs, fruits, whole grains, vegetables, seeds and nuts.  They are categorized based on their chemical composition and useful properties.  Phytochemicals are often defined as (flavonoids, flavonols, flavonols, proanthocyanidins, and procyanidins.  (Webb, D. 2013)

According to ( Zhang, et. al. 2015) phytochemicals also exist in consumable macrofungi, microalgae, and herbal plants used in medicine.  Fruits like berries, grapes Chinese date, persimmon, plum, Chinese wampee and tropical fruits like guava, sweetsop, mango, naseberry, and pomegranate also certain wild fruits are loaded with antioxidants and phytochemicals. Polyphenols and carotenoids are the two primary phytochemicals since they supply more of the antioxidants found in our foods. For example, anthocyanins and ellagitannins are the main antioxidant compounds among the phytochemicals of strawberries (Zhang, et al 2015).

Fruits with a higher concentration of phenolic content have better results against oxidative stress.  An example would be the effectiveness of the grape seed extract to scavenge against ABTS radical was positively connected with the number of phenolic compounds. (Zhang, et. al 2015)  Carotenoids give food their yellow, orange, and red colors.  Lycopene, lutein and cryptoxanthin are the main carotenoids in the diet and our bodies and fruits and vegetable are their main sources in our diet. (Zhang, et. al 2015)

Oxidative stress in the bodies of humans can cause an imbalance to develop which can lead to oxidative damage of the large biomolecules such as lipids, DNA, and protein. ( Zhang, et. al 2015)  This damage is accountable for the onset of many diseases, such as cardiovascular disease, certain types of cancers, and aging.  Therefore, antioxidant phytochemicals could play a key factor in treating and preventing critical illness.  ( Zhang, et. al 2015)   Human and in vitro studies concluded that phytochemicals have antioxidant qualities. The antioxidant capacity of

serum/plasma is proven to increase when fruits and vegetables are consumed in large quantities daily. For example, the serum antioxidant capacity increased remarkably after a group of elderly women consumed red wine, strawberries, vitamin C and spinach. These results are reflective of the outcome from previous studies that uncovered that the antioxidant capacity of plasma was increased notably when ten servings of fruits and vegetables were consumed for fifteen days.

( Zhang, et. al 2015)

How  Phytochemicals Properties prevents Cardiovascular Disease

Research has reported a strong correlation between a phytochemical-rich diet and a lower incidence of heart disease.  Intake of dietary flavonoids was significantly inversely associated with death from coronary artery disease and inversely related, however, less significant with the incidence of myocardial infarction.   (Rui Hai Liu, 2003) A study done in Japan recently showed that the total intake of flavonoids; quercetin, myricetin, kaempferol, luteolin and ficetin was inversely correlated with the plasma total cholesterol and low-density lipoprotein (LDL) cholesterol concentrations. (Rui Hai Liu, 2003)

According to Joshipura et al,  the total fruit and vegetable consumption were both individually associated with lowered risk for coronary artery disease; the inverse association between total consumption of fruit and vegetables and coronary artery disease was noticed when the daily consumption of fruits and vegetables was greater than  4 servings per day. ((Rui Hai Liu, 2003)

Phytochemical’s role in Cancer  prevention

There has been proof that antioxidants can lessen the risk of cancer. This is confirmed by  Block et al (11)  based on an epidemiological evaluation of 200 studies that analyzed the connection linking fruits and vegetable consumption and cancers of the lung, colon breast, cervical cancer, oesophagal cancer, oral cavity cancer, stomach and bladder cancer, pancreas and ovary.  (Rui Hai Liu, 2003)

 One hundred and twenty-eight of the total number of one hundred and fifty- six nutritional research, found that eating more fruits and vegetables proved to offer more protection from chronic illnesses.   It was noted that there was a higher rate of cancer among those who ate less fruit and vegetables.  (Rui Hai Liu, 2003)

A higher level of protection was discovered in twenty-four of twenty-five cases of lung cancer. Fruit remarkably offered more protection in terms of cancers of the oesophagus, and larynx.  In 26 of 30 studies, fruits and vegetable intake provided more protection with regards to cancers of the pancreas and stomach and in 23 of 38 studies of colorectal and bladder cancers. (Rui Hai Liu, 2003)

A study in   Finland observed  9959 males and females between 15-99 years old showed an inverse relationship between flavonoid intake and the incidents of all cancer sites combined. After 24 years of follow up, it was noted that lung cancer risk reduced to 50% in the highest quartile of flavanol intake.  (Rui Hai Liu, 2003) Consuming quercetin in onions and apples was found to be inversely related to lung cancer risk in Hawaii.  The effect of onions was very strong against squamous cell carcinoma.  Boyle et at (14) observed that increased plasma levels of quercetin following a meal of onions were accompanied by increased resistance to strand breakage by lymphocyte DNA and decreased levels of oxidative metabolites in the urine. (Rui Hai Liu, 2003)

Type 2 Diabetes

Research has indicated that foods that are rich in phytochemicals could lower the risk of type 2 diabetes.  It is estimated that this could be done by lowering inflammation,  boosting sensitivity to insulin and stopping increased weight which is a key factor in diabetes. (Webb, D. 2013)

So far, the effects of polyphenols on fasting blood glucose levels and insulin sensitivity by labs and animal studies have been positive.  Including polyphenols in the diet will stop the digestion of carbohydrates and the absorbing of glucose in the intestine, trigger the secretion of insulin from the pancreas, regulate the release of glucose from the liver, initiate insulin receptors and the uptake of glucose in tissues sensitive to insulin and moderate intracellular signaling pathways and expression of a gene. Researchers have discovered that a lowered risk of type 2 diabetes is associated with eating more green leafy vegetables, which are rich in phytochemicals. (Webb, D. 2013)

Polyphenols present in tea and cocoa help to improve insulin sensitivity and reduce the risk of type 2 diabetes.  Studies from eight European countries confirmed this.  It showed that those who drank four or more cups of tea daily had a 16% lowered risk in comparison to those who didn’t drink tea. (Webb, D. 2013)

Neurodegeneration

Phytochemicals offer protection against Alzheimer’s and Parkinson’s which are neurodegenerative diseases. Studies also indicate that phytochemical-rich capsaicin found in red pepper and curcumin found in turmeric, epigallocatechin gallate in tea, and resveratrol in grapes, wine and peanuts could offer neuroprotective effects. . (Webb, D. 2013)