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Optimizing phytonutrients in plant foods |
B. P. KLEIN1, J. A. Juvik2, and E. H. Jeffery1. (1) Dept. of Food Science & Human Nutrition, Univ. of Illinois, Urbana-Champaign, 905 S. Goodwin Ave., 268 Bevier Hall, Urbana, IL 61801, (2) Dept. of Natural Resources & Environmental Sciences, Univ. of Illinois, Urbana-Champaign, 1201 W. Gregory Dr., Urbana, IL 61801 Many efficacious drugs, such as aspirin and coumadin, are derived from plant sources. We are now finding that plants that are traditionally part of the human diet contain bioactive components that exert physiological effects beyond nutrition promoting human health.. These phytonutrients include polyphenolics in many fruits and vegetables, glucosinolates in the crucifers, lycopene in tomatoes, and isoflavones in soy. It is tempting to conclude that an individual potent component is responsible for the health benefit derived from a specific food. However, data are accumulating that indicate that the whole foods are frequently more beneficial than a single compound, suggesting matrix effects, synergism, or inaccurate identification of the bioactive compound(s). Food plants delivering genetically optimized health benefits cannot be developed without understanding which components are required for full bioactivity. If we are to reap the full benefit of plant foods in the diet, it is crucial to determine the extent to which the natural content of antioxidants and other phytonutrients vary. Variation in phytochemical form and content of our foods can be attributed to a combination of factors including genetic differences among cultivars, effects of growing environment, and changes resulting from post-harvest handling, processing and food preparation. Recently, our group has examined many varieties of crucifers, specifically broccoli, and found differences in carotenes, tocopherols, polyphenolics, and glucosinolates, as well as flavor, attributable to genetic and environmental variability. These data will be used to illustrate the feasibility of optimizing the health benefits of plant foods, while maintaining their eating quality.
Session 25, Current status, trends and prospects of nutraceuticals and functional foods
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