Some of the most exciting nutritional research being conducted in research centers around the world has to do with a large number of previously overlooked substances in foods. Neither vitamins nor minerals, they are called phytochemicals (phyto means "from plants"). There are hundreds of phytochemicals, from the familiar chlorophyll that gives green vegetables their color to the exotic genistein, a factor found in soy foods that can "starve" cancer cells by interfering with their blood supply.

We used to think that only the vitamins, minerals, protein, fat, carbohydrates, and fiber in foods were important. Now we know that hundreds of other minute substances help to strengthen the immune system, fight off cancer, keep the coronary arteries clear, beat back infections, prevent oxidation, delay the symptoms of aging, and otherwise help to keep us healthy.

Let's take a brief look at a few of the many phytochemicals that are revolutionizing the field of nutrition:

Adenosine: A natural substance found in onions, garlic, and black mushrooms, adenosine can help protect against heart disease and stroke by "thinning" the blood. "Thin" blood is less likely to produce clots that can lodge in an artery supplying blood to the heart or brain, triggering a heart attack or stroke.

Allicin: The strong-smelling substance in garlic, allicin is a powerful natural antibiotic.

Alpha-linolenic Acid: This is an omega-3 fatty acid found in olive oil, canola oil, and flaxseed oil that is believed to protect against heart disease. People eating a Mediterranean diet tend to have much less heart disease than do those eating the standard American fare. That may be because the typical Mediterranean diet has more alpha-linolenic acid than the American diet. Alpha-linolenic acid may also guard against cancer and arthritis.

Antioxidants: The body's natural defenses against oxidation are aided by antioxidants from food, including beta-carotene, vitamins C and E, the mineral selenium, and phytochemicals such as glutathione, lycopene, and quercetin. Many researchers now believe that controlling the oxidants is the key to preventing a great deal of heart disease, cancer, arthritis, and other diseases, and many of the ravages of aging.

Bioflavonoids: Originally called "vitamin P", this group of over 200 plant pigments has powerful antioxidant properties. Individual bioflavonoids are helpful in treating fragile capillaries, bleeding gums, and allergic inflammations. Bioflavonoids are found in outer layers, skin and peels of vegetables and fruits and in leafy vegetables.

Capsaicin: The "hot" part of hot chili peppers, capsaicin, helps to relieve respiratory ailments by clearing away mucus clogging up the breathing tubes. It also protects against stomach ulcers, and is used as an ointment to lessen the pain of arthritis and shingles. The "hot stuff" also has anti-inflammatory properties.

Carnitine: Made from amino acids in the liver, kidney, and brain, carnitine is a vitamin-like compound that pays an important role in the conversion of fat into energy in the body cells. Carnitine increases good cholesterol, while lowering the bad. A deficiency has been linked to various heart disorders, which can be treated with carnitine supplementation.

Chlorophyll: In addition to giving green vegetables their color, chlorophyll is a proven antimutagen that guards against the alteration of cellular DNA. Chlorophyll is believed by some researchers to block initiation, the first step in the transformation of normal cells to cancerous cells. The green colored phytochemical is also an antioxidant.

Coenzyme Q₁₀: Ubiquinone or coenzyme Q₁₀ is actually a family of related substances known as ubiquinones. The name comes from the fact that the substance is ubiquitous (found almost everywhere) in both foods and also produced by the body. Coenzyme Q₁₀ helps convert carbohydrates into energy.

Coumarins: Natural blood thinners, the coumarins guard against heart attacks by preventing the formation of clots that can damp up the coronary arteries. Keeping the blood thin also reduces the risk of strokes and other problems related to blood that clots to easily. Coumarins are found in fresh vegetables, fruits, and cereal unprocessed grains.

Genistein: Cancer cells need a steady supply of fresh blood in order to survive and thrive. Genistein checks the growth of some cancers by interfering with the blood supply to tumors. It is found in soy and soy-based products.

Glutathione: A naturally occurring antioxidant, glutathione is believed to protect the body against many carcinogens and may help to slow the aging process. Glutathione is found in avocados, watermelon, strawberries, tomatoes, and other common foods.

Hesperidin: Is a bioflavonoid pertaining to a group of over 200 plant pigments. Hesperidin has powerful antioxidant properties helpful in treating fragile capillaries, bleeding gums, and allergic inflammations. It is found in outer layers, skin and peels of vegetables and fruits and in leafy vegetables.

Limonene: As the name suggests, limonene is found in limes and other citrus fruits. Limonene helps to prevent or slow the growth of certain cancers.

Lipoic Acid: It works with several of the B vitamins in order to break down fat, protein and carbohydrates for energy. Lipoic acid is found in brewer's yeast.

Lutein: A cousin to beta-carotene, lutein is a carotenoid and an antioxidant found in dark green, leafy vegetables such as kale and spinach.

Lycopene: A naturally occurring antioxidant found in tomatoes, watermelon, and other foods, lycopene is a carotenoid. Research on the diets of cancer patients suggests that this relatively unknown carotenoid may help the body ward off colon and bladder cancer.

Monoterpenes: These are naturally occurring antioxidants found in broccoli, cabbage, carrots, and other vegetables and fruits.

Phenols: Also known as phenolic acids, the phenols are a remarkable group of substances found in fruits, potatoes, some nuts, garlic, and green tea. The phenols have antiviral properties. As powerful antioxidants, they protect against heart diseases, cancer and other ailments. There are over 200 phenols.

Phytoestrogens: Sometimes called "almost estrogens", phytoestrogens are substances found in plants that have weak estrogen-like activity. They bind to estrogen receptors in certain human cells, locking the estrogen out and preventing the hormone from interacting with the cells. Breast cancer requires estrogen to flourish. But when phytoestrogens bind the cancer cells, they lock out the real estrogen cancer needs. Studies has shown that people who eat large amounts of phytoestrogens-containing foods, such as soy products and soy beans, are less likely to develop breast cancer, or to succumb to cancer of the pancreas.

Protease Inhibitors: Found in beans, whole grains, and other foods, the protease inhibitors help normal cells to resist the DNA damage that can turn them cancerous.

Tannins: One of the substances in tea that helps to keep arteries healthy by keeping the blood "thin". They also have anti-inflammatory properties.

Taurine: An amino acid that protects against irregular heart beat, taurine has antioxidant properties, and may help to control blood pressure.

Terpenes: Found in lemons and other foods, the terpenes help to keep cholesterol under control and prevent or slow the growth of certain cancers.

Para obtener mayor información acerca de cómo los fitoquímicos contenidos en los alimentos protegen nuestro organismo, y nos ayudan a recuperar, conservar y mejorar la salud, te recomiendo leer mi libro

COMA MEJOR Y AHORRE, de la colección VIVA MÁS Y MEJOR,