Other common name(s): antioxidants, flavonoids, flavones, isoflavones, catechins, anthocyanidins, isothiocyanates, carotenoids, allyl sulfides, polyphenols.

The term “phytochemicals” refers to a wide variety of compounds produced by plants. They are found in fruits, vegetables, beans, grains, and other plants. Scientists have identified thousands of phytochemicals, although only a small fraction have been studied closely. Some of the more commonly known phytochemicals include beta carotene, ascorbic acid (vitamin C), folic acid, and vitamin E. Some phytochemicals have either antioxidant or hormone-like actions. There is some evidence that a diet rich in fruits, vegetables, and whole grains reduces the risk of certain types of cancer and other diseases.  Researchers are looking for specific compounds in these foods that may account for the beneficial effects in humans.

  1. References  Medical Dictionary:  PDR for Herbal Medicines, American Cancer Society,  NCI Drug Dictionary.                                                                
  2. Other Links: Phytochemicals at LPI – Linus Pauling Institute at Oregon State University, Phytochemical Database – United States Department of Agriculture : Additional Information about Phytochemicals. -American Cancer Society