Vegetable juice is a popular drink all over the world. Vegetable juice is an alternative to fruit juice. Vegetable juices are the perfect fast food for today's eat-on-the-run lifestyle. Vegetable juice is one of the most perishable foods. It would be best to drink all of your juice immediately. Vegetable juice will improve your health, condition, skin and body by providing fresh drinks that include important vitamins, without the tough digestible fibers.

Wednesday, July 16, 2014

Phytochemicals in vegetables

Vegetables are important components of human diet, providing not only a broad range of nutrients such as essential vitamins and minerals but also a rich source of bioactive phytochemicals.

Phytochemicals present in vegetables are very diverse, such as ascorbic acid carotenoids and phenolic compounds. Phytochemicals provide protection against bacterial viral and fungal infection; ward off insects and prevent tissue damage due to oxidation.

Some act as plant hormones or participate in the regulation of gene function, while others provide plants with flavor and color.

Naturally occurring compounds such as phytochemicals, which possess anti-carcinogenic and other beneficial properties, are referred to as chemo-preventers.

Although thousands of biological active substances in plants have been identified, knowledge of their effects on human health is currently known for only a small number of them.

Phytochemicals are categorized into different groups according to their chemical structures (e.g. polyphenols, carotenoids, organo-sulfur compounds, alkaloids and N-containing compounds).

The climate, season, temperature and rainfall, as well as cultural practices, processing techniques and storage conditions are all important factors affecting phytochemical content in vegetables and related food products.

Example of phytochemicals in vegetables:
*Allicin – in chives, garlic, leeks onions
*Curcumin – in turmeric
*Indoles – in cruciferous vegetables such as broccoli, Brussels sprouts, cabbage, cauliflower
*Isothiocyanates - in cruciferous vegetables such as broccoli, Brussels sprouts, cabbage, cauliflower
*Saponins – in alfalfa sprouts, green vegetables, tomatoes
Phytochemicals in vegetables

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