The Role of Phytochemicals – Poisoning, Toxicology&Environmental Health Example

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"The Role of Phytochemicals" is a great example of a paper on poisoning, toxicology, and environmental health. "Phytochemicals" is a robust name for a wide range of compounds that are produced by plants. They are found in plants and each phytochemical originates from a wide range of plant sources and contains different suggested effects on, as well as benefits for the body. This discourse has specifically looked into Broccoli as one of the Phytochemicals. Its effects on the human body have been looked upon and the kind of chemicals it contains as well. Broccoli belongs to the cabbage family; it is a green plant whose flowering part is consumed as a vegetable.

Broccoli is usually eaten either raw or it can as well be passed over enough steam to make it tastier. Broccoli is often classified in the Italica cultivator group whose species is Brassica Oleracea. Broccoli’ s health benefits Broccoli is fully loaded with healthy phytochemicals that possess tremendous anti-cancer descriptions. The following are some of the phytochemicals found within Broccoli:   Isothiocyanates   It sounds scary, but isothiocyanates are one of those phytochemicals responsible for fighting cancer. Research activities have proved that isothiocyanates neutralize carcinogens and are able to prevent lung and esophageal cancer; at the same time lower the chances of causing other types of cancer.   Indole3Carbinol This type of phytochemical metabolizes carcinogens and aids prevent breast and cervical cancer through barricading estrogen receptor sites within the body (Higdon, Jane, Victoria Drake, and Jane Higdon, 2013).

The phytochemical is also believed to improve heart health. Since Indole-3-Carbinol raises the production of detoxifying enzymes; basically it aids in fighting carcinogens found in different toxins and pesticides.   Sulforaphane Another cancer-fighting phytonutrient is known as Sulfrine.

This phytochemical is considered helpful especially to those with a colon cancer history inherited from the family. Indoles Indoles, together with Indole-3-Carbinole, prompt the creations of enzymes to aid fight many different types of cancer. Phytochemicals happen to possess important physiological effects within the body. Be it at that they are playing the role of antioxidants, stimulating enzymes mimicking hormones among others, they work in conjunction with other nutrients within the body.   Broccoli health benefits are much extensive in nature. Besides the vegetable being loaded with the necessary nutrients, it also has some therapeutic properties.

The nutritional profile of Broccoli is very impressive. It has high fiber levels and it is a rich hub of vitamin C. with its small application, it hugely results in abundant Vitamin C which generally can shorten the duration of a common cold in most cases. Phytonutrients which are also found within Broccoli lowers the risk of developing a heart attack, diabetes, and some cancers. Broccoli is known to prevent osteoarthritis; it contains a compound named sulforaphane which could help in fighting osteoarthritis. The sulforaphane may block cartilage, damaging enzymes through the interception of a molecule that is responsible for inflammation.   Broccoli protects the body's skin against the effect of UV rays.

Reduce the risk of cancer. The plant detoxifies air pollutants found within the body. It is surprisingly funny that eating overcooked Broccoli may be linked to some infections within the body. There is an enzyme in Broccoli named myrosinase which can minimize the chances of developing cancer in the human body. The enzyme functions by converting sulfur-based chemicals into isothiocyanates which contain anti-cancer properties. On the other hand, if the substance is overcooked, it may derail the beneficial effect of this p[articular enzyme; it is there recommended to steam broccoli lightly to actually get the most out of this healthy vegetable.



Higdon, Jane, Victoria Drake, and Jane Higdon. An Evidence-Based Approach to Phytochemicals and Other Dietary Factors. Stuttgart, Germany: Thieme, 2013. Print.
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