PHYTOCHEMICALS THE HIDDEN NUTRITIONAL GEMS Sylvia Escott Stump, MA, RDN, LDN, FAND East Carolina University

Transcription

1 PHYTOCHEMICALS THE HIDDEN NUTRITIONAL GEMS Sylvia Escott Stump, MA, RDN, LDN, FAND East Carolina University Phytochemicals Hidden Nutrition Gems Based on this webinar the participant will be able to: Review current knowledge and identify future research questions regarding phytochemicals Offer practical dietary strategies for clients to include more phytochemicals into their diets What are functional foods? Whole foods and fortified, enriched, or enhanced foods have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels Academy position paper on functional foods S Escott Stump 3 1

2 Total Diet Approach communicate healthy eating messages that emphasize a balance of food and beverages within energy needs, rather than any one food or meal Academy Position Paper: Total Diet Approach to Healthy Eating INFOGRAPHIC S Escott Stump 4 Bioactive Compounds Naturally occurring chemical compounds contained in or derived from an animal, marine or plant source, that exert desired health or wellness benefits. Humans are OMNIVOROUS. Animal foods (zoochemicals) Marine foods (fish, shellfish, sea vegetables) Plant foods (phytochemicals) S Escott Stump 5 Phytochemical Chart S Escott Stump 6 Liu RH. Health promoting components of fruits and vegetables in the diet. Adv Nutr ;4:384S 92S. 2

3 4 Major Classes of Phytochemicals 1-Terpenes: Carotenoids (35%) Terpenoids 2-Phenols: Ellagic, caffeic, ferulic acids Flavonoids (65%) Lignans and phytosterols 3- Thiols & Organosulfur compounds: Cruciferous vegetables Onions, garlic 4- Allium Compounds: Onions, garlic, leeks, shallots S Escott Stump 7 TERPENES: CAROTENOIDS Yellow, orange, red lipophilic pigments Of 600 known, only 14 are in human serum a few are common in the food supply Ciccone Dietary intake of carotenoids and their antioxidant and anti inflammatory effects in cardiovascular care. Mediators Inflamm. 2013;2013: Jacob JK et al. Biochemical basis for functional ingredient design from fruits. Annu Rev Food Sci Technol. 2012;3: S Escott Stump 8 PHENOLS Phenols are the big guns in the phytochemical world, with over 4000 chemicals available to protect plants from oxidative damage! They also have anti-inflammatory properties and may help us increase HDL levels. Malireddy S et al. Phytochemical antioxidants modulate mammalian cellular epigenome: Implications in health and disease. Antioxid Redox Signal. 2012;17: Nicod N et al. Green tea, cocoa, and red wine polyphenols moderately modulate intestinal inflammation and do not increase high-density lipoprotein (HDL) production. J Agric Food Chem. 2014;62: S Escott Stump 9 3

4 ORGANOSULFUR COMPOUNDS and THIOLS Cruciferous Vegetables Broccoli, Brussels sprouts, Cabbage, Cauliflower, Kale, Rutabaga, Horseradish Sulfur containing phytonutrients Subclasses: Indoles Dithiolethiones Isothiocyanates S Escott Stump 10 Allicin (Allium sativum L.) GARLIC, CHIVES, LEEKS, ONIONS, SCALLIONS, SHALLOTS Increases production of Glutathione S Transferase (GST) in liver detoxification system Prevents carcinogen activation; inhibits mutagenesis Stimulates the immune system; increases activity of macrophages and T lymphocytes Dosage: 1/2 to 1 clove of garlic per day (0.25- l g of garlic per Kg) Caution: Dried preparation may not be effective; heartburn, gas, and GI tract disturbances May lower cholesterol and triglycerides May lower blood pressure Antony ML, Singh SV. Molecular mechanisms and targets of cancer chemoprevention by garlic derived bioactive compound diallyl trisulfide. Indian J Exp Biol. 2011;49: Tsubura A et al. Anticancer effects of garlic and garlic derived compounds for breast cancer control. Anticancer Agents Med Chem. 2011;11: S Escott Stump 11 Guiding Principles for Counseling Apply a wholeness orientation in health care delivery: mind, body, spirit, and environment Support and promote the natural capacity of recovery and self healing Respect the diversity of all health traditions Disseminate comprehensive, quality and timely information Recognize the patient s right to choose freely among safe and effective care or approaches White House Commission on Complementary and Alternative Medicine S Escott Stump 12 4

5 Overall: Advice to the Registered Dietitians Employ a Balanced Diet Approach Even natural, whole foods could be troublesome if over consumed More is NOT ALWAYS BETTER Be familiar with the medications your clients are taking Safety for the Client Botanical supplements are not regulated by the FDA Natural does not guarantee safety Any biologically active ingredient, consumed in excess, can be harmful Choose Where You Stand Confirm with the science. Are you guiding or promoting? Be a Client Advocate Identify and document use of herbs and botanicals Advocate for better regulation of herbs and botanicals as drugs, not foods S Escott Stump 13 REMEMBER Our Professional Goal! Let s ensure that the public has not only great nutrition tips but accurate information! S Escott Stump 14 References and Further Information Academy of Nutrition and Dietetics. Position Paper on Functional Foods. J Acad Nutr Diet. 2013; 113: Aggarwal BB et al. Identification of novel anti inflammatory agents from Ayurvedic medicine for prevention of chronic disease. Curr Drug Targets 2011; 12(11): FDA food labeling/claims National Center for Complementary and Alternative Medicine Nutrition.gov food/antioxidants phytonutrients University of Maryland Complementary and Alternative Medicine Guide US Food and Drug Administration, Center for Food Safety and Applied Nutrition US Department of Agriculture USDA Flavanol Database S Escott Stump 15 5