Phytonutrients: Sources and Physiological Influences on Disease Mechanisms and Risk Reduction John Bagnulo MPH, PhD Food As Medicine, Minneapolis, MN June.

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Presentation transcript:

Phytonutrients: Sources and Physiological Influences on Disease Mechanisms and Risk Reduction John Bagnulo MPH, PhD Food As Medicine, Minneapolis, MN June 10 th, 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 Fungicidesgrapes/peanuts/spices Pesticidesmost plants Herbicideslegumes,herbs NPK fertilizersmost plants Plastic mulchmost plants

Many Phytonutrients Destroyed by High Temperatures Allicingarlic Quercitinonions, apple skins Anthocyaninsblue and purple fruits Ellagic Acidraspberries, pomegranate Catechinstea (185F vs 212F) D-Limonene

Phytonutrients with Improved Biovailability After Processing Isothiocyanatecooking/fermentation Lycopenecooking Luteincooking Curcumincooking w/ oil Caffeic acidboiling 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/HempCBDs and terpenes RosemaryMultiple terpenes Oregano Organic acids HopsMultiple terpenes KimchiVit K2, isothiocyanates SauerkrautVit K2, isothiocyanates NattoVit K2, natto kinase YogurtVit K2

Eat more plants. Thank you!