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Functional Foods pp 393–449Cite as

Phytochemicals and Antioxidants

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Abstract

Plants synthesize a myriad of compounds, most of which are physiologically active when consumed. Many of them are essential to life and/or highly beneficial to health; many others are toxic. Plant foods provide an energy source that drives the metabolic process; the amino nitrogen that is the raw material for the synthesis of protein and nucleic acids; the essential fatty acids that form the cytomembranes and eicosanoids/docosanoids; the vitamins that function as coenzymes, metabolic regulators, and antioxidants; and minerals. All of them are well-known plant chemicals and their functions. Furthermore, there are additional arrays of compounds in plants, which in the 1950s and 1960s plant physiologists called secondary plant products or phytochemicals (“phyto” means plant). These include large families of phenolic compounds, alkaloids, derivatives of isoprene (e.g., terpenes, steroids, and carotenes), and numerous other types of chemicals. Their nutritional functions had been overlooked until recently, when their protective effects against some common degenerative diseases were investigated.

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Authors
  1. Robert I-San Lin
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Israel Goldberg

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© 1994 Springer Science+Business Media Dordrecht

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Lin, R.IS. (1994). Phytochemicals and Antioxidants. In: Goldberg, I. (eds) Functional Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2073-3_17

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  • DOI: https://doi.org/10.1007/978-1-4615-2073-3_17

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