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Phytochemicals and Health

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Nutritional Toxicology

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Abstract

Phytochemicals refer to a large group of non-nutritious but bioactive compounds derived from plant foods including fruits, vegetables, and grains. Due to the considerable diversity in their chemical structures, phytochemicals can be divided into phenolic compounds, carotenoids, terpenoids, organosulfur compounds, glucosinolates, saponins, phytoestrogens, phytic acid, phytosterols, etc. Phytochemicals are not only important for plant growth, but also helpful for plants to survive under various environmental stresses and resist infections of viruses, bacteria, yeasts, and fungi. At the same time, the beneficial roles of phytochemicals in improving human health, such as protecting against coronary heart disease, diabetes, cancers, hypertension, inflammation, and other chronic diseases, have gained increasing interest in recent years. In this chapter, we summarized the definition, classification, physicochemical property, pharmacokinetics, biological effects, and health functions of phytochemicals.

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  1. Department of Nutrition and Food Safety, School of Public Health (Shenzhen), Shenzhen Campus of Sun Yat-sen University, Sun Yat-Sen University, Shenzhen, People’s Republic of China

    Yan Yang

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  1. Department of Nutrition and Food Safety, West China School of Public Health, Sichuan University, Chengdu, China

    Lishi Zhang

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Yang, Y. (2022). Phytochemicals and Health. In: Zhang, L. (eds) Nutritional Toxicology. Springer, Singapore. https://doi.org/10.1007/978-981-19-0872-9_12

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