Phytochemicals

There are more than 25,000 different phytochemicals and these are divided across anumber of sub-groups. The easiest way to think about this is that different colors in plantfoods provide different types of phytochemicals. That's why "Eating the Rainbow" providesyou with a wide range of phytochemicals. Phytochemicals are important because, as antioxidants, they neutralize free radicals - molecules we are exposed to that do damage to our cells and increase the risk of disease.

Here are some examples of different groups of phytochemicals, what their benefits are,and where they are found:

Carotenoids	Indoles
Beta-carotene & Lycopene Converted to Vit A as needed Powerful Antioxidants Carrots, tomatoes, cantaloupe	Protect cellular DNA Deactivate carcinogens Antiviral/Antibacterial Prevent angiogenesis Lower risk of certain cancers Cabbage, cauliflower, broccoli, bok choy, turnips
Flavonoids	Ellagic Acid
Have been associated with a reduction in the risk of cardiovascular disease. They are among the most potent and abundant antioxidants, with more than 4,000 flavonoids identified Onions, green tea, cabbage dark chocolate	Anti-inflammatory Lower risk of certain cancers Enhance brain function Used in skin care products to reduce hyperpigmentation Strawberries blackberries pomegranates, apples, nuts
Curcuminoids	Lignans
Found in turmeric: anti-inflammatory property Turmeric is derived from the rhizome of the plant & gives yellow curry color. Curcumin is the most active component.	Antioxidants associated with decreased CVD Flax seeds are a rich source Barley, blueberries, Brussels sprouts, cabbage

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