Liu, Rui Hai Department of Food Science, Cornell University, Ithaca, New York.
- Role in prevention of cancer
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Plant chemicals, defined as bioactive nonnutrient plant compounds in fruits, vegetables, grains, and other plant foods, that have been linked to the reduction of risk for major chronic diseases. Plant-based foods, such as fruits, vegetables, and whole grains, which contain significant amounts of bioactive phytochemicals (from the Greek phyto, pertaining to plants) and have potent antioxidant activity, may provide desirable health benefits beyond basic nutrition and reduce the risk of developing chronic diseases. The beneficial effects associated with plant-based food consumption are in part due to the existence of phytochemicals. See also: Antioxidant; Disease; Nutrition
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