We all see various colorful fruits and vegetables in which tomatoes are red colored, berries are purple-colored and the emerald-green colored broccoli are jam-packed with powerful natural compounds i.e., phytochemicals. These plant molecules are increasingly gaining popularity among the scholars who have started studying the impact of our food on our well-being, especially aiding cancer patients.
To know about phytochemicals, a major in science is not really needed. Consider them a plant’s own internal disease, insects, and weather defense system. When we eat these types of plants, we also get the benefit of this defense. While phytochemicals are no miracle, studies show that they can help in the grand scheme of staying healthy during cancer treatment.
The phytochemicals and cancer story just goes on as scientists work the world over. Up to now, we have positive news but wisdom to understand the possibility and limitations of these plant constituents.
What Are Phytochemicals and How Do They Work?
Phytochemicals are plant chemicals, the Greek word “phyto” meaning plant. Phytochemicals provide fruits and vegetables with color, flavor, and aroma and provide protection in plants against insects, bacteria, and stress. Over 5,000 various phytochemicals have been discovered in foods and some more remain to be discovered. They can protect cells from damage by managing free radicals when consumed, which are unstable chemicals that damage health cells and even lead to issues like cancer.
Suppose, Phytochemicals Reduce Cancer Treatment Side Effects. Discussing this topic, some of these phytochemicals also strengthen the immune system, and as such, the immune system can easily detect and handle defective cells and inhibit inflammation. Although research indicates phytochemicals to be implicated in the prevention and protection against cancer at the cellular level, they are not a substitute for conventional cancer treatment but can be used with conventional medicine.
Which are the Foods that have Cancer-Protective Phytochemicals?
The great news is that all the foods which are high on phytochemicals are most likely to be on your kitchen table or available readily on your neighborhood market. The stronger and lighter-colored plant foods or strongest-tasting foods are usually the densest in phytochemicals.
These fruits like blueberries, strawberries, blackberries, and raspberries are full of a high amount of anthocyanins which give them their deep purple, red, and blue color. Berries are full of phytochemical nutrients all year round when stored in the frozen form. Glucosinolates are the compounds which make cruciferous vegetables and other veggies bitter-flavored and smelly during their cooking.
Besides, flavonoids are found in the flesh and peel of citrus fruits, oranges, lemons, limes and grapefruits and, because of that, zest is used in cooking in small amounts as an ingredient.
Tomatoes are unique because they contain lycopene, which is better available in cooked products, and hence tomato foods are suitable sources. Green tea contains high catechin levels, mainly EGCG, and although less caffeinated than coffee, night-time consumption must be weighed against sleep disruption. Carrot and sweet potato are yellow, orange, and red carotenoid-rich pigments. The foods that have some of the highest phytochemical levels that can be easily added to your diet are:
Colored Fruits:
- Most of the Berries
- Citrus fruits
- Grapes (dark purple grapes)
- Cherries and pomegranates
- Apples (consumption of skin for best benefits)
- Tomatoes and watermelon
Colored Vegetables:
- Leafy greens
- Cruciferous vegetables
- Colorful Bell peppers
- Roots such as Carrots and sweet potatoes
- Beets, purple cabbage, and red onions
- Garlic and onions of all types
How Much Evidence Exists for Phytochemicals in the Treatment of Cancer?
Phytochemicals and their possible use in cancer treatment and prevention have been studied by scientific associations, whose members have exhibited strong anticancer activities. From 1940-2014, an estimated 50% of natural product-derived anticancer drugs were approved, which indicates that nature is a vast reservoir for organic compounds for treatment.
But phytochemical concentrates are not the same as dietary phytochemicals. Numerous research studies associate high consumption of fruit, vegetables, legumes, nuts, spice, and herb foods containing phytochemicals with lessened cancer incidence, according to a broad review by the World Cancer Research Fund.
Epidemiology suggests that individuals consuming higher amounts of fruits and vegetables have fewer cancers, but other healthy lifestyle parameters might be at play. Cell culture and animal model laboratory studies prove that phytochemicals have positive effects on cancer mechanism pathways by causing cell death, inhibiting growth and metastasis, rendering cells treatment-sensitive, and inducing immunity. Lab tests are not always applicable to humans, though, because of the simplicity of equipment when compared with the complexity of the body.
Do Phytochemicals Reduce Cancer Treatment Side Effects?
Aside from their action on drugs and nutrients, phytochemicals also reduce cancer treatment side effects. Studies are being conducted but early findings indicate that there could be benefits.
Conventional cancer therapy is said to be inflammatory, leading to pain and fatigue; anti-inflammatory phytochemicals like turmeric’s curcumin and onion/apple’s quercetin reverse this. Nausea and anorexia are common stomach symptoms with treatment; phytochemicals like gingerols in ginger inhibit nausea, and probiotics in fermented plant food keep the gut flora healthy.
Besides, immune functions are repressed by cancer drugs, and a number of phytochemicals enhance immunity but cannot replace traditional medical treatment. The phytochemicals increase natural energy metabolism, reversing the lethargy, one of the biggest issues with most patients.
It should be remembered that while these potential advantages are interesting, patients should never ask their health care providers questions regarding diet or supplement modifications. Some phytochemicals will interact with cancer medications or are never wise to choose at any time throughout treatment.
Best ways to Supplement Phytochemicals
The best way of getting phytochemicals is by consuming whole foods and not supplements. Evidence has ensured additive and synergistic effects of phytochemicals present in vegetables and fruits are the cause of these active antioxidant and anticancer activity, and advantage of high vegetable and fruit diet is in the interactive combination of phytochemicals.
That is, the phytochemicals are extremely effective when they’re combined together in their natural form since they’re purified in pills and powder. It’s similar to an orchestra – each musician possesses his talent, but altogether they create something so much prettier.
All fruits, veggies, whole grains, and legumes contain phytochemicals. Fifty percent of your plate should be mixed with colorful vegetables and fruits to reap the phytochemical benefits.
The “eat the rainbow” concept is not a PR campaign – it’s sound nutrition advice. Different colors have been utilized and proven to be associated with different phytochemicals, and thus, multiple colors on the plate you consume are equivalent quantities of health-granting compounds.
- Start the day with cereals, yoghurt, or berry smoothies.
- Include a number of colored vegetables alongside meals.
- Have raw veggies and fruits at snack time.
- Consume whole grains and try to avoid the refined.
- Cook using good herbs and spices.
- Eat fruit and vegetable peels where possible for extra value but don’t clean well and choose organic where possible.
- Take raw and also cooked food in order to derive maximum phytochemical absorption.
Risks or Considerations with Phytochemical-Rich Foods
Although their health, safety and nutrition value the majority of people, a number of these foods that are high in phytochemicals can be utilized, especially for cancer patients who receive chemotherapy.
A few of the phytochemicals interact with drugs: grapefruit modifies medication metabolism, while green tea has vitamin K reversing anticoagulants.
Nutrition issues, though not harmful, must be taken care of by medical practitioners. Foods might be restricted during cancer treatment, i.e., avoiding raw fruits and vegetables in patients with low white blood cell counts for fear of infection risk. High-fiber fruits and vegetables are brought in gradually to prevent gastrointestinal upset. The oxalate food rich in Oxygen, spinach, beets, nuts will be avoided in patients of good health with a history of kidney stone disease. It is pointed out that the focus is being put on balance and effective communication with your health care providers. Most of the people can use phytochemical diet supplementation, although there are some conditions that may imply changes.
Future Prospects of Phytochemicals in the Treatment of Cancer
Phytochemical cancer research is being developed at a rapid rate, and researchers are investigating the action mechanism, ideal ratio, and in the use of cancer therapy. Personalized nutrition, or tailored dietary advice taking into account a patient’s genetic makeup, type of cancer, and chemotherapy regimen, is an active area in the attempt to personalize phytochemical benefit and toxicity.
Also, certain phytochemicals have been reported by research to increase the effectiveness of conventional treatments like chemotherapy and radiotherapy so that more effectiveness can be achieved with lower drug consumption. Nutrigenomics allows for phytochemical activity on gene expression, potentially allowing targeted food-based therapy. Although phytochemicals are unlikely to become imminent standalone cancer treatments, they are perhaps potentially useful additions as adjuncts to conventional treatment and lifestyle change.
We could propose that Phytochemicals Reduce Cancer Treatment Side Effects. For example, bright colored vegetables and fruits, whole grains, nuts and other foods with high content of phytochemicals that a patient consumes can help maintain their health during the treatment. Most important is healthy eating that is sustainable to individual needs and consultations with oncology nutrition professionals would be of help in getting the best that these foods can do to cancer experience.
REFERENCE LINKS:
https://www.jcancer.org/v11p4521.htm
https://www.frontiersin.org/journals/pharmacology/articles/10.3389/fphar.2019.01614/full
https://pmc.ncbi.nlm.nih.gov/articles/PMC10144429/