Phytochemicals are health promoting substances that are found in plants. They act as antioxidants in plants protecting them from the oxidative effects of free radicals found in UV light (and now pollution). Phytochemicals also protect plants form disease by protecting them from pathogens like bacteria and viruses.
The good news is that when we eat phytochemical rich fruits and plants they also help to protect us from diseases like cancer, heart disease and more.
Beta-carotene
Beta-carotene is found abundantly in carrots and other orange colored fruits and vegetables like yams and papaya. Beta-carotene is converted into vitamin A in the body, a vitamin that is essential for eye health. Vitamin A deficiency will lead to night blindness and eventually complete blindness.
Lycopene
Lycopene is a red based plant pigment that puts the vibrant color in tomatoes and red peppers. It is a powerful antioxidant with notable anti-cancer properties. Areas in the world where they eat tomatoes daily have a considerable less risk of developing cancers. Particularly cancers of the lung, prostate and stomach.
Resveratrol
Also a red colored plant pigment, resveratrol is a key ingredient of the famous heart healthy properties of red wine. Resveratrol is found most abundantly in red grapes, but blueberries and cranberries are also a source. Two recent research studies found that resveratrol supplementation could greatly increase the elasticity of arteries, consequently lowering blood pressure levels in participants with hypertension. More elasticated arteries also help to protect us from developing atherosclerosis – the #1 contributer to heart disease.
Juicing Benefits
The benefits of juicing phytochemicals is that you can provide yourself with a copius amount of them. For example, carrots are a rich source of beta-carotene, but you would never eat 8 of them in one sitting. However, about 8 carrots is the amount you would need to make just one glass of juice and this is done easily with fruit juicers! This will provide you with considerably more beta-carotene than eating one carrot.
Breakfast Juice Recipes #1
1 orange
1 pink grapefruit
Breakfast Juice Recipes #2
3 oranges
3 pears
Green Juice Recipes #1
A handful of kale
A handful of spinach
1 green apple
Green Juice Recipe #2
1/2 cucumber
2 celery stalks
A handful of parsley
4 carrots
Fruit Juice Recipes #1
4 cups of red grapes
1 cup of blueberries
Fruit Juice recipes #2
2 cups of blueberries
1 cup of blackberries
1 cup of raspberries
Vegetable Juice Recipes #1
8 carrots
1 celery stalk
Vegetable Juice Recipes #2
1 cucumber
1 carrot
1 green apple
1/4 cup of parsley
1/4 cup of mint
1/2 inch of fresh ginger
1/2 lemon (peeled)
Brinton Edwards
Related Reading:
The Complete A-z Nutrition Encyclopedia: A Gde To Natral HealthThe more researchers understand about the link between nutritious eating and robust good health, the more impressed they are by the disease-fighting powers packed into the foods we eat. Tapping into society's move toward self-care and increased responsibility for our own health, Leslie Beck's Nutrition Encyclopedia is a timely and informative resource. Beck, a registered dietician, isn't interested in fads or gimmicks; she presents sound, credible, up-to-date information on the more than 45 nutrients our bodies need to stay healthy. "You probably never thought that your afternoon cup of orange pekoe was a source of healthy antioxidants," writes Beck. "Tea, as a plant food, contains natural chemicals that act as antioxidants. The antioxidants in tea leaves belong to a special class of compounds called catechins. By mopping up harmful free radical molecules in the body, catechins in tea may protect your blood cholesterol and your cells' genetic material from damage." Beck also surveys the latest research on 75 medical conditions--from the common cold to coronary heart disease--and outlines causes, conventional treatments, and dietary strategies for managing them. The Nutrition Encyclopedia offers valuable advice on making the most of the foods we eat. --Carolyn Leitch
