Question
Which among the given options does not serve as a supplier of phytochemicals?
- Fresh blueberries
- Cashew nuts
- Whole-grain bread
- Lean meat
Alternate version of the question:
Which of the following foods is not a source of phytochemicals?
- Fresh blueberries
- Cashew nuts
- Whole-grain bread
- Lean meat
Answer
Lean meat is not a source of phytochemicals.
Phytochemicals are chemical compounds produced by plants, generally to help them thrive or thwart competitors, predators, or pathogens. They are often referred to as “plant-based compounds” or “phytonutrients,” and they are found in fruits, vegetables, grains, beans, and other plants. They are known to have various health benefits in humans, such as antioxidant, anti-inflammatory, and anticancer effects (Liu, 2003).
There are thousands of different phytochemicals, and they are usually categorized by their chemical structure and function. Well-known classes include carotenoids, flavonoids, and phenolic acids, each of which is found in different types of plant-based foods.
Among the options provided, fresh blueberries, cashew nuts, and whole-grain bread are all plant-derived foods and contain various types of phytochemicals.
- Fresh Blueberries: Blueberries are rich in a type of phytochemical called anthocyanins, which give them their blue color and have been linked to various health benefits such as improved heart and brain health.
- Cashew Nuts: Cashew nuts are a good source of anacardic acid, a type of phenolic acid, which is a type of phytochemical.
- Whole-Grain Bread: Whole grains are a good source of various phytochemicals, including phenolic acids, flavonoids, and lignans.
- Lean Meat: Meats, including lean meats, are primarily composed of protein, fat, vitamins, and minerals. They do not contain phytochemicals as these compounds are exclusively found in plant-based foods.
On the other hand, lean meat, which is an animal-derived food, does not contain phytochemicals. Therefore, lean meat is not a source of phytochemicals.
References
Kris-Etherton, P. M., Hecker, K. D., Bonanome, A., Coval, S. M., Binkoski, A. E., Hilpert, K. F., Griel, A. E., & Etherton, T. D. (2002). Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. The American journal of medicine, 113(9), 71-88. https://doi.org/10.1016/s0002-9343(01)00995-0
Liu, R. H. (2003). Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. The American journal of clinical nutrition, 78(3), 517S-520S. https://doi.org/10.1093/ajcn/78.3.517S
Slavin, J. L., & Lloyd, B. (2012). Health benefits of fruits and vegetables. Advances in nutrition, 3(4), 506-516. https://doi.org/10.3945/an.112.002154