Key Disease "Phyters" Since different phytochemicals are present in different foods, eating a varied diet is important to ensure that you get all the cancer protection possible. So don't fall for the "vegetable du jour" only to abandon it when the next vegetable becomes popular. Understanding the categories and key players among phytochemicals is also important: ALLIUM COMPOUNDS such as allyl sulfides are believed to help detoxify some carcinogenic compounds, facilitate carcinogen excretion and have antibiotic properties. Food sources include onions, garlic, scallions and chives. CAROTENOIDS such as alpha-carotene, beta-carotene, cryptoxanthin, lycopene and lutein work as antioxidants — helping to offset damage done by environmental pollutants such as pesticides and smoking. Food sources include dark green, orange or red fruits and vegetables — especially carrots, sweet potatoes, tomatoes, spinach, broccoli, cantaloupe and apricots. GLUCOSINOLATES such as glucobrassicin are metabolized to produce two other phytochemicals, isothiocyanates and indoles, which trigger production of enzymes that block cell damage due to carcinogens. Food sources include cruciferous vegetables, such as broccoli, broccoli sprouts, cabbage and Brussels sprouts. POLYPHENOLS such as ellagic acid and ferulic acid are thought to prevent conversion of substances into carcinogens and inhibit mutations. Food sources include oats, soy beans and fruits and nuts — especially strawberries, raspberries, blackberries, walnuts and pecans. FLAVONOIDS comprise more than 2,000 substances that are powerful antioxidants. Food sources include coffee, tea, cola, berries, tomatoes, potatoes, broad beans, broccoli, Italian squash, onions and citrus fruits. Phytochemicals have been on the front lines in the dietary battle against cancer. Will they help birth a new breed of better disease-preventing foods — and more nutritional-savvy shoppers? Only a few years ago, hardly anyone knew about beta-carotene. Today, it's virtually a household word, and its cancer-fighting potential, along with other so-called "phytochemicals," is the subject of much debate. The study of phytochemicals is the focus of a well-seasoned scientific discipline, referring to the literally thousands of chemicals contained within plants. In recent years, the term has been popularized to refer in particular to plant chemicals that may affect health. Research suggests that phytochemicals such as carotenoids, isoflavones, sulforaphane, limonene, flavonoids and allyl sulfides may also protect against cancer and other diseases. These phytochemicals are natural compounds that protect plants from the ravages of sunlight and other environmental threats. Many of these compounds are currently under investigation for their roles in blocking the formation of some cancers. They may also protect against some forms of heart disease, arthritis and other degenerative diseases. While present in varying degrees in all plant foods such as fruits, vegetables, grains, oils, nuts and seeds, some of these foods have greater amounts of phytochemicals — making them more useful in a healthy-eating regimen. Among the thousands of different phytochemicals in plants, each one could potentially have some activity if ingested by humans. Some of these are currently under investigation for their potential to prevent certain cancers. Many studies have provided evidence that eating more fruits and vegetables decreases the risk of cancer at several different organ sites, including the mouth and throat, lungs, stomach, colon and rectum, pancreas, breast and bladder. Productive Produce Research on phytochemicals helped prompt the National Cancer Institute to initiate its "5-A-Day" program for healthy eating. Consumers were urged to eat more foods such as garlic, broccoli, onions and soy products. In the future, shoppers may have an easier time getting the most nutritional bang per bite. Plant breeders and biotechnologists worldwide are developing nutritionally enhanced vegetables and fruit. "Super" breeds of certain foods may be developed to maximize their beneficial phytochemical content. Seed catalogues already offer home gardeners the opportunity to buy seeds for several of these super vegetables. Sulforaphane has been identified as a potent inducer of detoxifying enzymes. Broccoli is a good source. In fact, three-day old broccoli sprouts were between 20 and 50 times richer in sulforaphane than mature broccoli. In one study, rats fed sulforaphane developed fewer cancerous tumors, and their tumors developed at a slower rate. In addition to high-sulforaphane broccoli sprouts, high-lycopene tomatoes and high-beta-carotene cauliflower are also already on the market. Besides developing specific foods richer in phytochemicals, some package labels may even list the amounts of dominant protective substances, just as current food labels list the amount of fats, sodium and carbohydrates. These developments by scientists and the food industry are making it easier for all Americans to become more nutrition-savvy food shoppers and consumers. Source: Intelihealth.com, 3/03 "contents reviewed by Harvard Medical School" Remember we are NOT Doctors and have NO medical training. This site is like an Encylopedia - there are many pages, many links on many topics. Support our work with any size DONATION - see left side of any page - for how to donate. You can help raise awareness of CAM.