PhytoFoods

PhytoFoods are brightly colored fruits, vegetables, legumes, beans, nuts, seeds, herbs and spices that contain valuable phytonutrients (a word synonymous with phytochemicals).  

Let food be your medicine.

Hippocrates

Scientists have found that a single fruit or vegetable contains thousands of phytochemicals that interact in complex ways to prevent certain diseases and boost overall health.  Leafy greens, vegetables, fruits, legumes, vegetables, beans and nuts contain heretofore immeasurable chemicals which suppress carcinogens, lower cholesterol, reduce arterial plaque and greatly enhance the immune system.  These phytonutrients effectively slow the effects of aging and and prevent disease.

Phytonutrient rich foods not only provide vitamins and minerals, but they also provide energy and are the building blocks for tissue growth and DNA repair. 

We are what we eat.

Is the food on the end of your fork a plus or a minus for your health?  How many colorful PhytoFoods did you eat today? How do you incorporate more PhytoFoods into your family’s daily diet?

  • PhytoFoods are high in antioxidants and assist the body in resisting free radicals that speed up the process of aging.
  • PhytoFoods block carcinogens from reaching critical target sites
  • PhytoFoods stimulate enzymes that detoxify carcinogens and sweep them the body
  • PhytoFoods trigger enzymes that help fortify DNA
  • PhytoFoods inhibit the tumor growth
  • PhytoFoods block cellular receptor sites that might trigger malignancy
  • PhytoFoods enhance immune function
  • PhytoFoods inhibit enzymes that break down collagen

Phytonutrients

Carotenoids

(over 600 beta, carotene, and lycopene)

Red, green, yellow, orange fruits and vegetables: Carrots, sweet potatoes, winter squash, tomatoes, citrus, melons, cruciferous veggies.

Antioxidants; reduce accumulation of plaque in arteries; promote cell differentiation

Flavonoids

(over 800 rutin, hesperidin, quercetin)

Most fruits and vegetables, citrus, onions, apples, grapes, tea.

Antioxidants that block carcinogens, suppress malignant changes, keep collagen healthy. Protect eyes, nerves from inflammation and damage from diabetes: improve symptoms of allergy, asthma, arthritis.

Ellagic Acid

Strawberries, grapes, raspberries, apples

Neutralize cancer-causing chemicals found in tobacco smoke, processed foods, and barbequed meats.

Phenolic Acids

Citrus, whole grains, berries, tomatoes, peppers, parsley, carrots, cruciferous veggies, squash, yams, most other fruits and veggies.

Helps resist cancer by inhibiting cell proliferation induced by carcinogens in target organs; decrease inflammation, act as antioxidants.

Indoles

Cruciferous vegetables, such as broccoli, cabbage, kale.

Block cancer causing substances before they can damage sells.

Isothiocyanates

(sulforophane)

Cruciferous vegetables

Induce protective enzymes; suppress tumor growth.

Lignans

Flax seeds, berries, whole grains.

Antioxidants and insoluble fibers; block or suppress cancerous changes; anti-inflammatory; protective against colon cancer and heart disease.

Saponins

Garlic, onions, legumes, soybeans

Inhibit tumor promoters induced by excessively fatty diet; lower circulating levels of fat.

Protease Inhibitors

All plants especially soybeans

Reduce inflammation of arthritis; antiviral and antibacterial; suppress enzyme production in cancer cells, which may slow tumor growth.

Terpenes

Oranges, lemons, grapefruit

Induce protective enzymes; interfere with the action of carcinogens; prevent dental decay; antiulcer activity.

Capsaicin

Hot peppers

Reduce pain; anti-inflammatory; prevents activation of cancer-causing chemicals.

Coumarins

Soybeans, whole grains, citrus, cruciferous veggies, cucumbers, squash, melons, parsley, flax seeds, green tea.

Anticancer activists, blood thinners.

Isoflavones

(genistein, diadzein)

Soybeans, tofu, soy milk

Antioxidants that block carcinogens; suppress tumor formation; block estrogen from entering cells to reduce risk of ovarian and breast cancer.

Organosulfurs

(allicin, diallyl disulfide)

Garlic, onions, leeks, scallions, shallots.

Block or suppress cancer-causing agents; inhibit cholesterol synthesis; boost immunity; prevent infection. Help resist cancer by inhibiting nitrosamine formation and interfering with cancer-causing enzymes.

Phytosterols

Whole grains, legumes, soy

Compete with natural estrogens that may promote cancer.