phytonutrients: sources and physiological influences on disease mechanisms and risk reduction john...

Phytonutrients: Sources and Physiological

Influences on Disease Mechanisms and Risk Reduction

John Bagnulo MPH, PhD

Food As Medicine, Minneapolis, MN

June 10th, 2015

Slide #1

Bagnulo, MPH, PhD, John

Indicated no relevant affiliations or financial interests.

Speaker will not discuss off-label or investigational drug use.

Slide #2

Disclosure

Learning Objectives • Identify food sources of each selected

phytonutrient family and subclass• Outline the 4 major biochemical mechanisms

which allow phytonutrients to mitigate disease processes

• Identify the main health benefits offered by each phytonutrient family

• Explain how phytonutrient activity is influenced by food processing

• Explain how agricultural methods influence the development and potency of phytonutrients in plants

Slide #3

Role of Phytonutrients in Plant Physiology

• Have evolved to offer plants protection or an ecological advantage over competitive plants (ultraviolet light, insects, fungus, microbes, herbivores, resource competition)

• Most are significantly influenced by environmental conditions

• Many have been used as models for pharmaceuticals

• Several to many may one day be classified as vital or required (Triage Theory, Bruce Ames)

Slide #4

Most Phytonutrient Contents Reduced by Chemical Use

• Fungicides grapes/peanuts/spices

• Pesticides most plants

• Herbicides legumes,herbs

• NPK fertilizers most plants

• Plastic mulchmost plants

Many Phytonutrients Destroyed by High Temperatures

• Allicin garlic

• Quercitin onions, apple skins

• Anthocyanins blue and purple fruits

• Ellagic Acid raspberries, pomegranate

• Catechinstea (185F vs 212F)

• D-Limonene

Phytonutrients with Improved Biovailability After Processing

• Isothiocyanate cooking/fermentation

• Lycopene cooking

• Lutein cooking

• Curcumin cooking w/ oil

• Caffeic acid boiling coffee beans

Current Phytonutrient Intake Trends

• Majority of Americans consume less than the recommended servings of fruits and vegetables = less than optimal intake of phytonutrients

• Excessive food and beverage processing coupled with unsustainable agriculture = lower phytonutrient levels in most commonly consumed American foods (high heat, juice vs. whole, irradiation, synthetic fertilizers, pesticides, fungicides, herbicides, cultivar selection and development)

• Very low carotenoid intake by American Women (specific flavonoid used as a dietary tracer for other

phytonutrients)

Slide #12

Major Phytonutrient Families

• Terpenes

• Organo-sulfurs

• Organic acids

• Polysaccharides

• Polyphenols and phenols

• Flavonoids

• Isoprenoids

Slide #18

Phytonutrients Concentrated in Beverages and Spices

• Tea• Coffee• Pinot Noire grapes• Turmeric and Curry• Ginger• Cloves• Cinnamon• Cumin

Herbal and Microbial Sources of Medicinal Phytonutrients

• Cannabis/Hemp CBDs and terpenes• Rosemary Multiple terpenes• Oregano Organic acids• Hops Multiple terpenes• Kimchi Vit K2, isothiocyanates• Sauerkraut Vit K2, isothiocyanates• Natto Vit K2, natto kinase• Yogurt Vit K2

Eat more plants.

Thank you!