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The family of phytonutrients is large, and each works in different ways. They
can neutralize free radicals as antioxidants, aid the liver in eliminating toxic
waste and help regulate hormones which we will cover in this report. The
beneficial actions of phytonutrients also include:
Besides being the byproduct of our body’s natural cellular processes, free
radicals are produced by environmental pollution, ultra-violet light, cigarette
smoke, fried, barbecued and charbroiled foods, pesticides, aromatic
hydrocarbons, radiation, solvents such as formaldehyde, toluene and benzene
found in cleaning fluids, paints and home/office furnishings, and alcohol and
coffee among others.
Free radicals can be helpful to the body because they have the ability to
destroy harmful organisms that invade the body. It is the excess of free
radicals that researchers have implicated in a number of diseases.
Using their antioxidant abilities, phytonutrients offer their own electrons to the
marauding free radicals in place of the targeted cell’s electron. When the
phytonutrient electron pairs with the free radical molecule, it converts it into a
stable molecule that does no further damage. Most phytonutrients are potent
antioxidants.
Detoxification
Phytonutrients work with our liver to neutralize and eliminate toxic chemicals,
before they have time to make us sick, by manipulating enzymes known as
Phase I enzymes collectively named Cytochrome P450 and Phase II enzymes.
Unless these highly toxic intermediate forms are removed quickly from the
body, widespread problems result. A balance of Phase I enzymes’ rate of
producing intermediate forms, forming free radicals and producing oxidative
stress must be balanced by the rate of phase II enzyme’s completion
processes. This can be accomplished with phytonutrients.
Hormone Regulation
Phytochemicals can also help regulate hormones, such as estrogen and insulin,
keeping them at healthy levels. Excess levels of these hormones are linked with
increased risk for breast and colon cancers.
Allylic Sulfides: These compounds are known by their ability to bring tears to
your eyes when cutting an onion. They are a class of phytonutrients that
stimulate toxin eliminating enzymes. Sulfide research at the M.D. Anderson
Cancer Center of the University of Texas in Houston found that these
compounds are particularly effective against gastrointestinal tract cancers.
Population studies in the Netherlands found the more onions eaten the lower
the risk of stomach cancer. A Laboratory animal study on garlic, a member of
the onion family, showed tumor protective promise. 76% fewer tumors
developed after exposure to cancer inducing chemicals in rats that were given
large amounts of garlic daily then in those rats given only normal food.
To test Allylic sulfides unique ability to keep cholesterol and triglycerides from
causing blood clots and hardening of the arteries, researchers loaded
volunteers’ diets with saturated fats and watched volunteers’ cholesterol rise
and their blood coagulate. They then gave these same volunteers onion extract.
The results showed the onion extract not only prevented the fat-induced rise in
cholesterol, it also increased the body’s ability to dissolve clots.
Several Experimental and clinical studies have demonstrated the blood sugar
lowering action in onion and garlic believe to be due to their Allyl sulfides called
Allyl propyl disulfide (APDS) in onions, and di-allyl disulphide oxide (allicin) in
garlic; although other phytonutrients like flavonoids appear to play a synergistic
role. Evidence suggests that APDS lowers glucose levels by insulin-inactivating
site competition within the liver, resulting in an increase of free or serum
insulin.
Carotenoids: Represent the most widespread group of naturally occurring
pigments in nature, with about 600 red and yellow fat soluble pigments. Thirty
to fifty of these compounds can be transformed by the body into vitamin A.
Beta-carotene has a higher pro-vitamin A activity, but several others
Carotenoids have more antioxidant effects. Lycopene of tomatoes, lutein in
spinach and Kale, and zeaxanthin from leafy vegetables have already shown
promising results for prevention and intervention of disease. Harvard
researchers studying people eating green leafy vegetables, especially spinach,
found that the people who consumed the most lutein and zeaxanthin (2
carotenoids present in these vegetables) had a 43% lower risk of macular
degeneration (the leading cause of irreversible vision loss) than those
consuming the least.
Flavanoids: Like Carotenoids, flavonoids add color: reds, yellows and blues to
foods. In plants they protect against environmental stress. In humans
flavonoids function as biological response modifiers; modifying the body’s
reaction to viruses, allergens, and carcinogens. Flavanoids are powerful
antioxidants and defenders against heart disease and cancer. “The French
Paradox” is a good example; although the French diet is loaded with culinary
no-no they have fewer deaths from heart disease, 2 ½ times less then in North
America. Flavanoids are present in large quantities in red wine, a staple in
French cuisine.
Flavanoids also prevent platelets from sticking together and forming clots
responsible for heart attacks and strokes. Dutch scientist found, by examining
the diets of 805 men between the ages of 65-84, that those who got less
flavonoids in their diets were 32% more likely to die from heart attacks then
those who ate the most. The high flavonoids intake group had the daily
equivalent of 4 cups of tea, ½ cup of apple and 1/8 cup of onion.
Flavonoids are present in large quantities in apples, citrus fruit, grapes, red
wines, green and black teas, legumes, onions, parsley, celery, cranberries,
broccoli and endive. POC extracts in supplement form should be considered in
the prevention and intervention of heart disease and strokes.
Flavonoids protect the eyes from sunlight damage, and are powerful
antioxidants that enhance blood flow to the retina.
Isoflavons: Most notable are genistein, and daidzein. Similar to indoles these
Phytochemicals act as estrogen regulators in the body and help lower the risk
of hormone-based cancers. A study in Japan that consisted of 143,000 women
and spanned 17 years found that the women who consumed the most miso
(soy based soup) had fewer incidences of breast cancer. Most of the soy is now
genetically modified and the risk to health from consuming genetically modified
soy products drastically undermine the benefits soy provides, according to The
Institute for Responsible Technology.
Indoles: Plants use Indole 3-carbinol as protection from plant eating bugs.
Broccoli, cabbage and other cruciferous vegetables have a bitter taste that bugs
don’t like. In humans Indole 3-carbinol regulates hormones by lowering the
level of harmful forms of estrogen while increasing more benign forms. Strang
Cancer Research Laboratory reported that women who took 400mg of this
compound daily had dramatic increases in the levels of harmless estrogen. It is
a very active stimulant of detoxifying enzymes in the gut as well as the liver,
providing significant protection against several toxins, especially carcinogens
Lignans: These phytonutrients are plant estrogens that help keep human
estrogen levels in check. In clinical trials lignans in flaxseed have shown the
ability to help prevent breast cancers from getting started, and to reduce the
growth rate of tumors already present by 50%. Lignans also have the ability to
help lower both kinds of cholesterol; the kind your body makes naturally and
the cholesterol from the foods you eat.
Scientist recognize that individual genetics influence the effect nutrients have on
ones’ risk of disease. Phytonutrients are known to modify specific genes via chain
reactions with cellular proteins and other cell components and they affect signal
pathways between cells.
Several of these studies suggest that phytonutrients provide the best protection
when they work together because phytonutrient compounds interact in
combinations, and with other substances in foods; which influence how
effectively they are absorbed and how effective their beneficial or active
constituents affect diseased tissue and disease risks.
When it is not possible to eat the 5-10 servings every day of
different colored fruits and vegetables, grains etc., that the
researchers recommend; one solution is to simple blend food
source phytonutrient powders, herbs and spices into blender
drinks, such as, vegetable and fruit juices, and smoothies, or
added them to salads and dishes that have already been
prepared.
Herbs and spices are specialty foods with exceptional nutritional value. Herbs and
spices are rich sources of vitamins and minerals. Hibiscus, for example, is one of the
best sources for chromium (54mg per 100 gram dried hibiscus; Irish moss has
1,960mg magnesium per 100 grams dried herb, turmeric 980mg. Herbs and spices
also contain compounds that are classified as astringent, aromatic and bitter,
saponins, flavonoids and mucilaginous and have additional antioxidants beyond the
basic ACE vitamins plus Selenium. Some of what we normally call produce, such as
cranberry fruit is also considered an herb.
USDA (US Dept of Agriculture) researchers tested the effects of 49 spices on insulin
function and found Cinnamon was the most bioactive in directly stimulating cellular
glucose function. A later clinical trial consisting of 60 subjects and also involving the
USDA, found that the equivalent of 1, 3 and 6 grams or approximately 1/4 - 1/2
teaspoon of Cinnamon Powder reduced blood glucose levels 18-29%in 40 days"(Khan
et al. 2003)
Herbs and spices are a convenient and cost effective source of phytonutrient
supplementation for less than desirable eating habits. The practice of adding herbs
and spices to food for taste and medicinal value has been around for thousands of
years. Traditional experience and modern research confirms that herbs and spices
offer a natural approach to wellness that focuses on protecting and restoring health
and biological functions.
Copyrighted © Clara Thomas, Organic Herbals & Natural Health Alternatives 2008
www.organicherbalstore.com