Concept explainers
Which is the better choice—to eat processed foods that have been enhanced with phytochemicals or to eat natural foods that are rich in phytochemicals?
To determine: The better choice among, “to eat processed foods that have been enhanced with phytochemicals” or “to eat natural foods that are rich in phytochemicals”.
Concept introduction: Phytochemicals are naturally occurring plant chemicals that are produced either through primary or secondary metabolism. In foods, phytochemicals impart colors, aromas, tastes, and other characteristics. Several phytochemicals have biological activity in the body. Some examples for phytochemicals include carotenoids, flavonoids, terpenes, and so on.
Explanation of Solution
Eating natural foods that are rich in phytochemicals will help as follows:
- Avert DNA damage and promote DNA repair.
- Immune system stimulation for eliciting proper and quick immune response against invading pathogen.
- Hormone regulation.
- Phytochemicals helps to release toxic substances and potential carcinogens from the body.
- Prevent inflammations and oxidative damage that leads to cancerous cells.
- Altering the growth rate of cancerous cells.
- Regulate the damaged cells to induce apoptosis.
Want to see more full solutions like this?
Chapter 13 Solutions
LMS Integrated for MindTap Nutrition, 1 term (6 months) Printed Access Card for Whitney/Rolfes Understanding Nutrition
- List the benefits of humus in the soil.arrow_forwardPhytochemicals are included in all of the following food groups except: Blueberries Hot pepper Turmeric Milkarrow_forwardDescribe the similarities and differences in the absorption and regulation of iron and zinc. What is the mechanism/process that makes phytates affect iron and zinc absorption? How can we enhance the absorption of these sources? Which is the better choice—to eat processed foods that have been enhanced with phytochemicals or to eat natural foods that are rich in phytochemicals? Explain your answer. Look up any uncommon food item in our culture, and find out the nutritional content (what nutrients can this item provide us both macro and micro? How to use it in the diet?)arrow_forward
- What is a nutrient solution? Why is it more convenient to use liquid medium, as opposed to soil, to grow plants in nutritional studies?arrow_forwardWhat would be an intrinsic factor of bean sprouts that make it susceptible to contamination and or spoilage? What would be an extrinsic factor that make this food susceptible to spoilage?arrow_forwardWhich of the following characteristics is NOT exhibited by phytochemicals? 1. reduce the risk of cataracts 2. inhibit activity of enzymes to activate carcinogens 3. reduce the risk of macular degeneration 4. act as antioxidantsarrow_forward
- Define the terms essential and bioavailable Give an example of two essential macronutrients List 2 nutrients/chemicals that decrease the bioavailability of iron 2 nutrients/chemicals that decrease the bioavailability of calciumarrow_forwardWhat is soil conservation?arrow_forwardFertile soil is one of the keys to good yield. (i) Explain the roles of clay and organic matter in contributing to soil fertility and cation exchange capacity (CEC). (ii) Name ONE (1) negative effect of low CEC and high CEC soils respectively. Suggest ways to improve low CEC and high CEC soils. (iii) Suggest ONE (1) suitable type of crops for high CEC soil, low CEC soil and loam soil respectively.arrow_forward
- What are ways to improve soil quality?arrow_forwardMicronutrient deficiency is, or may be:Group of answer choices A.) pH dependent B.) affected by excess macro and secondary nutrients. C.) Is not as typical in acidic soil environments as in alkaline soil environments. D.) All of the abovearrow_forwardEssential Plant Nutrients Chemical Chemical forms absorbed Element symbol by crop plants Primary Nutrients Nitrogen Potassium Phosphorus Secondary Nutrients Calicium Magnesium Sulfur Micronutrients Boron Chlorine Copper Iron Manganese Molybdenum Nickel Zincarrow_forward
- Understanding Nutrition (MindTap Course List)Health & NutritionISBN:9781337392693Author:Eleanor Noss Whitney, Sharon Rady RolfesPublisher:Cengage Learning