Phytochemistry

 

Common introduction

Phytochemicals are chemical compounds produced by plants, generally to help them resist fungi, bacteria and plant virus infections, and also consumption by insects and other animals. The name comes from Greek φυτόν (phyton) 'plant'. Some phytochemicals have been used as poisons and others as traditional medicine.

As a term, phytochemicals is generally used to describe plant compounds that are under research with unestablished effects on health, and are not scientifically defined as essential nutrients. Regulatory agencies governing food labeling in Europe and the United States have provided guidance for industry to limit or prevent health claims about phytochemicals on food product or nutrition labels.

Oligomeric proanthocyanidins (OPC) strictly refer to dimer and trimer polymerizations of catechins. OPCs are found in most plants and thus are common in the human diet. Especially the skin, seeds, and seed coats of purple or red pigmented plants cOligomeric proanthocyanidins (OPC) strictly refer to dimer and trimer polymerizations of catechins. OPCs are found in most plants and thus are common in the human diet. Especially the skin, seeds, and seed coats of purple or red pigmented plants contain large amounts of OPCsontain large amounts of OPCs. Proanthocyanidin has low bioavailability, with 90% remaining unabsorbed from the intestines until metabolized by gut flora to the more bioavailable metabolites.