1.Phytochemicals Discussion .2.Foods and Cancer Prevention Essay

1.Phytochemicals Discussion .2.Foods and Cancer Prevention - Essay Example A group of phytochemicals are collectively called Flavonoids. These are compounds with varied chemical structures present in fruits, vegetables, nuts and seeds. The major flavonoid categories are flavonols, flavones, catechins, flavanones and anthocyanins. The main dietary sources of these compounds are tea, onions, soy and wine. The main flavonoid in onions is quercetin glucoside and the main flavonoid in tea is quercetin rutinoside. Flavonoid intake has been inversely linked with coronary heart disease in the Zutphen Elderly Study, the Seven Countries Study and a cohort study in Finland all of which have been reviewed and accepted by the American Journal of Clinical Nutrition and American Heart Association – both organizations that are highly credible. Also, the incidence of ovarian cancer may be reduced with increased consumption of dietary flavonoids, according to researchers from Brigham and Womens Hospital and the Harvard School of Public Health. The study looked at food intake surveys and ovarian cancer data from 66,384 participants in the Harvard Nurses Health Study, which collected health data from 121,700 women over a period of 30 years. This is the first prospective analysis of flavonoid intake and ovarian cancer incidence. (in Donovan, 2004) According to the article by Steinmetz and Potter (1996), there have been several studies trying to establish a relationship between vegetable and fruit consumption with the risk of cancer. After having compared the studies, it was established that the perceived benefits of eating vegetables and fruits especially with cancer protection was consistent in the studies. Asides from these, there are also associated benefits including protection against cardiovascular disease, diabetes, stroke, obesity, diverticulosis, and cataracts. A raw carrot (per 100 grams of edible portion) contain: Water 88g; Protein 1.0g; Total lipid