phytochemicals
Sign in to saveAlso known as phytochemical
thumb|Red, blue, and purple colors of berries derive mainly from polyphenol phytochemicals called [[anthocyanins.]] thumb|Cucurbita fruits, including squash and [[pumpkin, typically have high content of the phytochemical pigments called carotenoids.]]
Research
65,059 papers- Phytochemicals toward Green (Bio)sensing.ACS sensors · 2020
- Effects of phytochemicals against diabetes.Advances in food and nutrition research · 2019
- Complexation of phytochemicals with cyclodextrins and their derivatives- an update.Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie · 2022
- Nanocarriers for therapeutic phytochemicals.Nanomedicine (London, England) · 2024
- Metabolism and Pharmacokinetics of Phytochemicals in the Human Body.Current drug metabolism · 2019
via PubMed
Wikidata facts
- Subclass of
- chemical compound
Show 3 more facts
- topic's main category
- Category:Phytochemicals
- studied by
- phytochemistry
- topic has template
- Template:Phytochemicals
Sources (2)
via Wikidata · CC0
~9 min read
Encyclopedic overview
10 sectionsContents
- Etymology
- Definition
- History of uses
- Functions
- Consumer and industry guidance
- Effects of food processing
- See also
- References
- Further reading
- External links
thumb|Red, blue, and purple colors of berries derive mainly from polyphenol phytochemicals called [[anthocyanins.]] thumb|Cucurbita fruits, including squash and [[pumpkin, typically have high content of the phytochemical pigments called carotenoids.]]
Phytochemicals are naturally occurring chemicals present in or extracted from plants. Some phytochemicals are nutrients for the plant, while others are metabolites produced to enhance plant survivability and reproduction.
Excerpted from Wikipedia’s “phytochemicals” article, available under the CC BY-SA 4.0 licence.