Glossary

3.3 Phytochemicals and antioxidants: Sources, benefits, and mechanisms of action

8 min read•august 14, 2024

Phytochemicals and antioxidants are powerful plant compounds that offer numerous health benefits. From cardiovascular protection to , these natural substances play a crucial role in maintaining our well-being through various mechanisms of action.

Understanding the sources, benefits, and how phytochemicals work in our bodies is key to harnessing their potential. This knowledge helps us make informed dietary choices and appreciate the importance of a plant-rich diet in promoting overall health and preventing chronic diseases.

Phytochemical Classes and Sources

Phenolics

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  • are a class of phytochemicals that include (, , and ), , and
  • Found in a wide variety of plant-based foods (fruits, vegetables, whole grains, legumes, nuts, seeds, tea, and red wine)
  • Anthocyanins are abundant in (blueberries, strawberries, and raspberries) and contribute to their vibrant colors
  • Flavonols, such as quercetin and kaempferol, are present in onions, apples, and leafy greens (kale and spinach)
  • Isoflavones, including genistein and daidzein, are predominantly found in soybeans and soy-based products (tofu, tempeh, and miso)

Carotenoids

  • are fat-soluble pigments that include , , , and
  • Found in brightly colored fruits and vegetables (carrots, tomatoes, spinach, and kale)
  • Beta-carotene is abundant in orange and yellow vegetables (sweet potatoes, squash, and mangoes)
  • Lycopene is the primary carotenoid in tomatoes and tomato-based products (tomato sauce, ketchup, and tomato juice)
  • Lutein and zeaxanthin are concentrated in leafy greens (spinach, kale, and collard greens) and play a crucial role in eye health

Alkaloids and Organosulfur Compounds

  • are nitrogen-containing compounds that include , , and
  • Caffeine and theobromine are found in coffee, tea, and cocoa, while capsaicin is the active compound in chili peppers
  • , such as and , are found in garlic, onions, and other allium vegetables
  • Allicin is responsible for the characteristic odor and flavor of garlic and is formed when garlic cloves are crushed or chopped
  • Sulforaphane is a potent inducer of phase II detoxification enzymes and is abundant in cruciferous vegetables (broccoli, cauliflower, and Brussels sprouts)

Nitrogen-Containing Compounds

  • Nitrogen-containing compounds include and , which are found in cruciferous vegetables (broccoli, cauliflower, and Brussels sprouts)
  • Glucosinolates are sulfur-containing compounds that are broken down into bioactive isothiocyanates, such as sulforaphane, upon chopping or chewing of the vegetables
  • Indoles, including indole-3-carbinol and its metabolite , are formed from the breakdown of glucobrassicin, a glucosinolate found in cruciferous vegetables
  • These compounds have been shown to have chemopreventive properties and may help reduce the risk of hormone-dependent cancers (breast and prostate cancer)

Health Benefits of Phytochemicals

Cardiovascular Health

  • Phytochemicals and antioxidants have been associated with reduced risk of cardiovascular disease
  • Flavonoids, particularly anthocyanins and flavonols, have been linked to improved endothelial function, reduced blood pressure, and decreased risk of cardiovascular events
  • The antioxidant properties of phytochemicals help reduce and inflammation, which are key factors in the development of atherosclerosis and other cardiovascular disorders
  • Dietary intake of flavonoid-rich foods (berries, tea, and cocoa) has been associated with lower risk of heart disease and stroke in

Cancer Prevention

  • Many phytochemicals have demonstrated chemopreventive properties, potentially reducing the risk of various cancers
  • Carotenoids, especially lycopene and beta-carotene, have been associated with reduced risk of prostate and lung cancer, respectively
  • Glucosinolates and indoles from cruciferous vegetables have been shown to modulate detoxification enzymes and promote apoptosis in cancer cells
  • Phenolic compounds, such as (found in grapes and red wine) and (found in turmeric), have exhibited anti-inflammatory and anti-proliferative effects in preclinical studies
  • Epidemiological evidence suggests that high intake of fruits and vegetables, which are rich sources of phytochemicals, is associated with lower risk of several types of cancer (colorectal, breast, and stomach cancer)

Neuroprotection and Cognitive Health

  • Phytochemicals have been investigated for their potential neuroprotective effects and ability to reduce the risk of age-related cognitive decline and neurodegenerative diseases
  • Phenolic compounds, such as resveratrol and curcumin, have demonstrated anti-inflammatory and antioxidant properties in the brain, which may help protect against oxidative stress and neuroinflammation
  • Flavonoids, particularly anthocyanins and flavanols (found in berries, tea, and cocoa), have been associated with improved cognitive function and reduced risk of dementia in epidemiological studies
  • The neuroprotective effects of phytochemicals may be mediated through various mechanisms, including modulation of neuronal signaling pathways, enhancement of synaptic plasticity, and promotion of neurogenesis

Metabolic Health and Diabetes Prevention

  • Phytochemicals may play a role in promoting metabolic health and reducing the risk of type 2 diabetes
  • , such as flavonoids and phenolic acids, have been shown to improve insulin sensitivity, glucose uptake, and glucose in preclinical and human studies
  • Dietary intake of flavonoid-rich foods (berries, tea, and soy products) has been associated with lower risk of type 2 diabetes in epidemiological studies
  • Some phytochemicals, like (found in coffee) and curcumin, have been investigated for their potential anti-diabetic effects, including the ability to improve glucose homeostasis and reduce insulin resistance
  • The beneficial effects of phytochemicals on metabolic health may be attributed to their antioxidant and anti-inflammatory properties, as well as their ability to modulate cellular signaling pathways involved in glucose and lipid metabolism

Mechanisms of Phytochemical Action

Antioxidant and Anti-inflammatory Effects

  • Phytochemicals exert their health benefits through various mechanisms, including their antioxidant and anti-inflammatory properties
  • Antioxidants protect cells from oxidative damage by scavenging free radicals, chelating metal ions, and boosting the activity of endogenous antioxidant enzymes (superoxide dismutase, catalase, and glutathione peroxidase)
  • Many phytochemicals, such as curcumin and resveratrol, have been shown to modulate the activity of transcription factors (NF-κB and Nrf2) that regulate the expression of genes involved in inflammation and antioxidant defense
  • By reducing oxidative stress and inflammation, phytochemicals may help prevent or mitigate the development of chronic diseases (cardiovascular disease, cancer, and neurodegenerative disorders)

Modulation of Cell Signaling Pathways

  • Phytochemicals can influence pathways involved in cell growth, differentiation, and apoptosis
  • Isoflavones from soy, such as genistein and daidzein, have been shown to interact with estrogen receptors, potentially reducing the risk of hormone-dependent cancers (breast and prostate cancer)
  • Curcumin, a polyphenol found in turmeric, has been demonstrated to modulate multiple signaling pathways (NF-κB, STAT3, and MAPK) involved in inflammation, cell proliferation, and apoptosis
  • Sulforaphane, an isothiocyanate derived from cruciferous vegetables, has been shown to activate the Nrf2 pathway, leading to the upregulation of cytoprotective genes and enhanced detoxification of carcinogens and other harmful substances

Influence on Gut Microbiome

  • Phytochemicals may exert their health benefits by modulating the gut microbiome and influencing the production of beneficial metabolites
  • Some phytochemicals, such as flavonoids and lignans, are metabolized by gut bacteria into bioactive compounds with enhanced biological activity
  • Proanthocyanidins, a type of flavonoid found in berries and cocoa, have been shown to promote the growth of beneficial gut bacteria (Bifidobacterium and Lactobacillus) and inhibit the growth of pathogenic strains
  • The fermentation of dietary fiber and resistant starch by gut bacteria produces short-chain fatty acids (acetate, propionate, and butyrate), which have been linked to improved gut health, reduced inflammation, and enhanced immune function
  • The interaction between phytochemicals and the gut microbiome may play a crucial role in mediating the health benefits of plant-based diets and may help explain the inter-individual variability in response to phytochemical interventions

Epigenetic Modifications

  • Phytochemicals may influence gene expression through epigenetic modifications, such as DNA methylation and histone acetylation
  • Epigenetic changes can alter the accessibility of chromatin and regulate the expression of genes involved in various cellular processes (cell cycle control, differentiation, and apoptosis)
  • Dietary polyphenols, such as epigallocatechin gallate (EGCG) from and curcumin, have been shown to inhibit DNA methyltransferases and histone deacetylases, leading to the reactivation of tumor suppressor genes and the suppression of oncogene expression
  • Sulforaphane has been demonstrated to induce histone acetylation and enhance the expression of Nrf2-dependent genes involved in antioxidant defense and detoxification
  • The epigenetic effects of phytochemicals may contribute to their long-term health benefits and may help explain the role of early-life nutrition in programming adult disease risk

Factors Affecting Phytochemical Bioavailability

Food Matrix and Processing

  • The bioavailability and efficacy of phytochemicals are influenced by the food matrix and processing methods
  • The food matrix can affect the release and of phytochemicals in the gut
  • Lycopene, a carotenoid found in tomatoes, has higher bioavailability from processed tomato products (tomato sauce and tomato juice) than from raw tomatoes due to the disruption of cell walls and increased solubilization of lycopene in the presence of oil
  • Cooking methods can impact the stability and bioavailability of phytochemicals
  • Allicin, the active compound in garlic, is heat-sensitive and may be lost during cooking, while carotenoids may become more bioavailable due to the softening of plant tissues and increased extractability
  • Fermentation can enhance the bioavailability of some phytochemicals, such as isoflavones in soy products (miso and tempeh) and phenolic compounds in cocoa and tea

Genetic Variations and Nutrient Interactions

  • Genetic variations in enzymes involved in the metabolism and transport of phytochemicals can influence their bioavailability and efficacy
  • Polymorphisms in the MTHFR gene, which encodes for an enzyme involved in folate metabolism, can affect the bioavailability and utilization of folate, a B-vitamin found in leafy greens and fortified foods
  • Variations in the CYP1A2 gene, which encodes for an enzyme involved in the metabolism of caffeine, can influence an individual's response to caffeine consumption and may modulate the potential health benefits of coffee and tea polyphenols
  • The presence of other dietary components can influence the absorption and utilization of phytochemicals
  • Fat-soluble compounds, like carotenoids, require the presence of dietary fat for optimal absorption, while the bioavailability of flavonoids may be enhanced by the co-consumption of vitamin C
  • The consumption of milk proteins (casein) has been shown to reduce the bioavailability of tea polyphenols, potentially attenuating their health benefits

Gut Microbiome and Health Status

  • The gut microbiome plays a crucial role in the metabolism and bioavailability of phytochemicals
  • Some compounds, like isoflavones and lignans, undergo extensive biotransformation by gut bacteria, producing metabolites with potentially enhanced biological activity
  • The composition and diversity of the gut microbiome can influence the production of bioactive metabolites from phytochemicals and may contribute to inter-individual variability in response to plant-based diets
  • The efficacy of phytochemicals may also be influenced by the overall health status and disease risk profile of an individual
  • Factors such as age, obesity, and the presence of chronic diseases (diabetes, cardiovascular disease, and cancer) can alter the absorption, metabolism, and utilization of phytochemicals in the body
  • The bioavailability and efficacy of phytochemicals may be compromised in individuals with impaired gut health or altered gut microbiome composition (dysbiosis)

Key Terms to Review (43)

3,3'-diindolylmethane (DIM): 3,3'-diindolylmethane (DIM) is a compound formed during the digestion of indole-3-carbinol, found in cruciferous vegetables like broccoli and cabbage. It is recognized for its potential health benefits, particularly in cancer prevention and hormone regulation, by acting as a modulator of estrogen metabolism and promoting antioxidant activity.
Absorption: Absorption is the process by which nutrients from digested food are taken up by the body, primarily occurring in the small intestine. This crucial step follows digestion, where food is broken down into its constituent molecules, such as amino acids, fatty acids, and simple sugars. The efficiency of absorption is vital for nutrient utilization and overall health, linking the digestive process to how well the body can access essential vitamins, minerals, and other compounds.
Alkaloids: Alkaloids are naturally occurring compounds found primarily in plants, characterized by their basic (alkaline) properties and often containing nitrogen. These compounds are known for their significant effects on biological systems, which can lead to various health benefits or toxic effects depending on their concentration and usage. Their diverse structures and mechanisms make them important in nutrition, pharmacology, and medicinal chemistry.
Allicin: Allicin is a sulfur-containing compound formed when garlic is crushed or chopped, giving garlic its distinctive smell and potential health benefits. This compound is recognized for its antimicrobial, anti-inflammatory, and antioxidant properties, which contribute to the overall health benefits associated with garlic consumption. Allicin's effects on various biological processes highlight its significance in the context of phytochemicals and antioxidants.
Anthocyanins: Anthocyanins are water-soluble pigments found in many fruits, vegetables, and flowers that give them red, purple, or blue hues. These compounds belong to the flavonoid family and are known for their antioxidant properties, contributing to various health benefits and mechanisms of action in the body.
Anti-inflammatory effects: Anti-inflammatory effects refer to the ability of certain substances to reduce inflammation, which is the body's response to injury or infection. This response can lead to chronic diseases if it becomes excessive or prolonged. Many functional foods and nutraceuticals are recognized for their anti-inflammatory properties, making them crucial for health maintenance and disease prevention. Additionally, specific phytochemicals and antioxidants are known to play a significant role in mitigating inflammation through various biochemical pathways.
Berries: Berries are small, juicy fruits that are typically sweet or tart and often have a high concentration of phytochemicals and antioxidants. These nutrient-dense fruits are known for their vibrant colors and varied flavors, which contribute to their popularity in diets worldwide. They play a significant role in promoting health due to their beneficial compounds, which can help protect the body against oxidative stress and inflammation.
Beta-carotene: Beta-carotene is a type of carotenoid, a pigment found in plants that gives many fruits and vegetables their yellow, orange, and red colors. It is an important antioxidant that the body can convert into vitamin A, playing a vital role in vision, immune function, and skin health. As a phytochemical, beta-carotene contributes to the protective benefits associated with a diet rich in fruits and vegetables.
Caffeine: Caffeine is a natural stimulant found in various plants, most commonly in coffee beans, tea leaves, and cocoa pods. It works by blocking adenosine receptors in the brain, which increases alertness and reduces fatigue. Caffeine is often consumed for its ergogenic effects, as it can enhance physical performance and cognitive function, making it a popular choice among athletes and individuals seeking improved focus.
Cancer prevention: Cancer prevention refers to the strategies and actions aimed at reducing the risk of developing cancer. This involves lifestyle modifications, dietary choices, and the inclusion of certain compounds known for their protective effects, particularly phytochemicals and antioxidants, which play crucial roles in minimizing cellular damage and inflammation associated with cancer development.
Capsaicin: Capsaicin is a bioactive compound found in chili peppers that gives them their characteristic heat and spiciness. It is classified as a phytochemical, specifically a capsaicinoid, and has been studied for its various health benefits, including its role as an antioxidant. Capsaicin interacts with the body's receptors, leading to both sensory and potential therapeutic effects, connecting it to broader discussions about phytochemicals and antioxidants.
Carotenoids: Carotenoids are a class of phytochemicals that are naturally occurring pigments found in many fruits and vegetables, responsible for the red, orange, and yellow colors. These compounds play important roles as antioxidants in the body, helping to protect cells from oxidative damage and supporting overall health. In addition to their vibrant colors, carotenoids are also precursors to vitamin A and have been linked to various health benefits, including improved immune function and reduced risk of chronic diseases.
Cell signaling: Cell signaling refers to the complex system of communication that governs basic cellular activities and coordinates cell actions. This process allows cells to respond to their environment, interact with each other, and regulate various functions, such as metabolism, growth, and immune responses. In the context of phytochemicals and antioxidants, cell signaling plays a vital role in how these compounds affect health and wellbeing by modulating cellular processes and pathways.
Chlorogenic Acid: Chlorogenic acid is a polyphenolic compound found primarily in coffee, fruits, and vegetables, known for its antioxidant properties. It plays a significant role in plant metabolism and has been studied for its potential health benefits, including reducing inflammation and improving glucose metabolism.
Clinical Trials: Clinical trials are systematic research studies designed to evaluate the safety and effectiveness of medical interventions, including drugs, vaccines, and dietary supplements, in humans. These trials are crucial for determining how well a treatment works, its potential side effects, and the optimal dosages. The results from clinical trials can provide significant insights into how specific nutrients, phytochemicals, and antioxidants influence health and immune function.
Curcumin: Curcumin is a natural compound found in the spice turmeric, known for its vibrant yellow color and numerous health benefits. It has gained attention for its role in influencing gene expression and exerting antioxidant properties, making it significant in discussions about nutrition and health.
Daily Value: Daily value is a guide to the nutrients in one serving of food and indicates how much a nutrient in a serving contributes to a daily diet. It helps consumers understand the nutritional content of foods in the context of a total daily intake, making it easier to manage dietary choices and maintain a balanced nutrition plan.
Epidemiological studies: Epidemiological studies are research investigations that examine the distribution and determinants of health-related states or events in specified populations. They are crucial in identifying relationships between various factors, such as dietary components, lifestyle choices, and health outcomes, providing valuable insights into how these factors influence disease risk and overall health.
Fat-soluble antioxidants: Fat-soluble antioxidants are compounds that dissolve in fats and oils, playing a crucial role in protecting cells from oxidative damage. These antioxidants are essential for maintaining cellular health, as they neutralize free radicals and prevent lipid peroxidation, which can lead to various diseases. They are primarily found in fatty foods and oils, emphasizing their importance in dietary sources of phytochemicals and overall health benefits.
Flavonoids: Flavonoids are a diverse group of plant compounds known for their antioxidant properties and health benefits. They are found in various fruits, vegetables, and beverages and play a crucial role in protecting plants from environmental stress while also providing significant health advantages to humans when consumed. These compounds contribute to the color, flavor, and disease resistance in plants and are linked to reduced risk of chronic diseases in humans.
Flavonols: Flavonols are a subclass of flavonoids, which are plant-derived compounds known for their antioxidant properties. They are found in a variety of fruits, vegetables, and beverages, playing an important role in human health by providing protection against oxidative stress and inflammation.
Free radical scavenging: Free radical scavenging refers to the process by which certain substances, often antioxidants, neutralize free radicals in the body, preventing oxidative damage to cells and tissues. This activity is essential for maintaining cellular health and preventing various diseases linked to oxidative stress, including cancer, cardiovascular diseases, and neurodegenerative disorders. By interacting with free radicals, these compounds help restore balance and protect the body from harmful effects.
Glucosinolates: Glucosinolates are natural compounds found predominantly in cruciferous vegetables, such as broccoli, kale, and Brussels sprouts. These sulfur-containing compounds are known for their role in plant defense and have gained attention for their potential health benefits, particularly in relation to cancer prevention and antioxidant properties.
Green tea: Green tea is a beverage made from the leaves of the Camellia sinensis plant, known for its high content of antioxidants and phytochemicals. It is celebrated for its potential health benefits, including improved heart health, weight management, and reduced risk of certain diseases, primarily attributed to its rich composition of polyphenols and catechins.
Indoles: Indoles are organic compounds derived from the amino acid tryptophan, known for their presence in various plant foods and their potential health benefits. They are classified as phytochemicals and are particularly abundant in cruciferous vegetables like broccoli, Brussels sprouts, and kale. Indoles may contribute to the antioxidant properties of these foods and exhibit mechanisms that can support health and reduce disease risk.
Isoflavones: Isoflavones are a class of phytoestrogens, which are plant-derived compounds that have a similar structure to estrogen. They are primarily found in soy products and certain legumes, and are known for their potential health benefits, including antioxidant properties and the ability to modulate hormone activity. These compounds play an important role in the broader context of phytochemicals and antioxidants due to their ability to influence various biological mechanisms.
Lutein: Lutein is a carotenoid and a powerful antioxidant primarily found in green leafy vegetables and certain fruits. It is known for its role in eye health, particularly in protecting the retina from oxidative damage and blue light exposure, and is often associated with the benefits of phytochemicals and antioxidants.
Lycopene: Lycopene is a carotenoid pigment responsible for the red color in many fruits and vegetables, particularly tomatoes. It is known for its antioxidant properties and potential health benefits, linking it to the broader concepts of phytochemicals and antioxidants which contribute to disease prevention and overall wellness.
Metabolism: Metabolism is the sum of all chemical reactions in the body that convert food into energy and other essential substances. This process not only involves breaking down nutrients for energy but also encompasses the synthesis of complex molecules needed for growth and maintenance. Understanding metabolism is crucial as it connects how nutrients affect health and disease through genetic factors, nutrient interactions, and the role of bioactive compounds.
Nutrient Interactions: Nutrient interactions refer to the ways in which different nutrients influence each other's absorption, metabolism, and overall effects on the body. These interactions can either enhance or inhibit the utilization of nutrients, impacting health and nutrition outcomes. Understanding these relationships is crucial for optimizing dietary patterns and enhancing the benefits of phytochemicals and antioxidants, which can work synergistically with various vitamins and minerals to promote better health.
Organosulfur compounds: Organosulfur compounds are a class of organic molecules that contain sulfur atoms within their structure. These compounds are primarily found in various foods, particularly in garlic, onions, and cruciferous vegetables. They play significant roles in human health due to their potential antioxidant properties and ability to influence various biological mechanisms.
Oxidative Stress: Oxidative stress refers to an imbalance between the production of free radicals and the body’s ability to counteract or detoxify their harmful effects through antioxidants. This condition can lead to cellular damage and has been linked to various diseases, including cardiovascular disease, inflammation, mental health issues, and more, making it an important area of study in understanding health and nutrition.
Phenolic acids: Phenolic acids are a group of phytochemicals characterized by their aromatic ring and hydroxyl groups, which contribute to their antioxidant properties. These compounds are found in various plant-based foods, playing a role in the health benefits associated with diets rich in fruits, vegetables, and whole grains. They act as antioxidants by neutralizing free radicals and have been linked to reduced inflammation and chronic disease risk.
Phenolics: Phenolics are a diverse group of phytochemicals characterized by the presence of one or more hydroxyl groups (-OH) attached to an aromatic hydrocarbon group. These compounds are abundant in plants and contribute to their color, flavor, and resistance to disease, playing an important role in plant defense mechanisms. They are also recognized for their antioxidant properties, which can help protect human health by neutralizing free radicals and reducing oxidative stress.
Polyphenols: Polyphenols are a diverse group of naturally occurring compounds found in plants, known for their antioxidant properties and potential health benefits. They play a crucial role in protecting plants from ultraviolet radiation and pathogens, and when consumed by humans, they can influence various biological processes, including inflammation and cellular signaling.
Resveratrol: Resveratrol is a naturally occurring polyphenolic compound found in certain plants, particularly in the skin of grapes, berries, and peanuts. It is known for its potential health benefits, especially as a phytochemical and antioxidant, influencing gene expression and possibly offering protective effects against various diseases.
Serving Size: Serving size refers to the standardized amount of food or drink that is typically consumed in one sitting, which is used as a reference on nutrition labels. It provides a basis for understanding the nutritional content of food items and allows for easier comparison between similar products. Knowing the serving size is crucial for assessing the intake of phytochemicals and antioxidants, as it helps individuals understand how much of these beneficial compounds they are consuming.
Stilbenes: Stilbenes are a group of naturally occurring compounds characterized by a two-stilbene structure, often recognized for their antioxidant properties. These phytochemicals are found in various plant sources and have been studied for their potential health benefits, including anti-inflammatory and anti-cancer effects. As important components of dietary phytochemicals, stilbenes contribute to the overall antioxidant capacity of foods, promoting health and wellness through their biological activities.
Sulforaphane: Sulforaphane is a sulfur-containing compound found primarily in cruciferous vegetables, particularly broccoli, that is known for its potential health benefits. This phytochemical acts as an antioxidant and has been linked to various mechanisms of action in the body, such as activating detoxifying enzymes and enhancing the body's defense against oxidative stress and inflammation.
Synergistic Effects: Synergistic effects refer to the interactions between two or more substances that produce an overall effect greater than the sum of their individual effects. In the context of nutrition, this concept is particularly important when discussing phytochemicals and antioxidants, as various compounds can work together to enhance their health benefits and protective mechanisms against diseases.
Theobromine: Theobromine is a bitter alkaloid found primarily in cocoa beans and chocolate, known for its stimulant and vasodilatory properties. It belongs to a class of compounds called methylxanthines, which also includes caffeine and theophylline, contributing to its effects on the human body. Theobromine offers various health benefits, including antioxidant effects and potential cardiovascular improvements.
Water-soluble antioxidants: Water-soluble antioxidants are compounds that can dissolve in water and help protect cells from damage caused by free radicals and oxidative stress. They play a crucial role in maintaining overall health by neutralizing harmful reactive species, thus preventing cellular damage and promoting longevity. These antioxidants are typically found in fruits, vegetables, and some grains, contributing to the protective effects of a diet rich in plant-based foods.
Zeaxanthin: Zeaxanthin is a carotenoid and antioxidant found primarily in green leafy vegetables, corn, and certain fruits. It plays a crucial role in eye health by filtering harmful blue light and protecting retinal cells from oxidative stress. This connection to eye health and its antioxidant properties makes zeaxanthin an important phytochemical in the discussion of nutrition and wellness.
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