Phytochemicals Table - Flavonoids And Co

Secondary plant substances: occurrence & effects

Various health-promoting properties are ascribed to secondary plant substances. The scientific data on this is, however, differently well secured, in some cases the effects can only be assumed.

Studies on animals or in-vitro studies can only be applied to humans to a limited extent. On the basis of the data from epidemiological studies, it can also not be said whether the effects are due to individual phytochemicals or to certain patterns of phytochemicals that are naturally found in food.

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Note The mixture of secondary plant substances in a foodstuff offers a high protection potential. From a scientific point of view, taking concentrated preparations (supplements) does not make sense.

Secondary plant matter	Occurrence	Importance to the plant	possible effects among others
Carotenoids Carrot juice © / Maria Brzostowska	Carrots, tomatoes, peppers, corn, green vegetables (spinach, kale), grapefruit, apricots, melons, pumpkin	Dyes (yellow, orange, red)	In humans: Association with reduced risk of cardiovascular and cancer as well as age-related eye diseases. In animals and in vitro: among other things antioxidant, influence the immune system.
Phytosterols Nuts © Dmitry Rukhlenko	Nuts, plant seeds (sunflower seeds, sesame seeds, soy), legumes	Membrane building material, plant hormones, which have a structure similar to cholesterol	In humans: association with lowering of cholesterol, cardiovascular diseases. In animals and in vitro: among other things lowering cholesterol.
Saponins Yellow, red and brown lenses © sil007	Legumes, soy, asparagus, oats, liquorice root (liquorice)	Bitter substances	In animals and in vitro: antibiotic, cholesterol-lowering, among others.
Glucosinolates Cabbage © yamix	all types of cabbage and cabbage, radish, radishes, cress, mustard	Defense substances against predators or pathogens	In humans: association with reduced risk of certain cancers. In animals and in vitro: including antioxidant, antibiotic, affect the immune system.
Flavonoids Apple and pear © unpict	Apples, pears, grapes, cherries, plums, berries, onions, kale, aubergines, soy, black and green tea and much more	Dyes (red, light yellow, blue, purple)	In humans: association with reduced risk of certain cancer and cardiovascular diseases. In animals and in vitro: among other things antioxidant, influence the immune system, antibiotic.
Protease inhibitors Corn © AGphotographer	Legumes, grains such as soy, rice, corn, oats, wheat and potatoes.	inhibit protein breakdown	In humans: association with reduced risk of certain cancers. In animals and in vitro: ia anti-inflammatory.
Monoterpenes Lemons © Tomboy2290	Herbs such as mint, ginger, citrus fruits, spices such as caraway seeds	Fragrances and flavorings	In animals and in vitro: among other things lowering cholesterol, reducing the risk of certain types of cancer.
Phytoestrogens Grain and bread © dinostock	(Whole grain) cereals and legumes (e.g. soybeans), oil seeds (e.g. flaxseed)	Plant hormones, similar in structure to the female sex hormone estrogen	In humans: association with a reduced risk of certain cancer and cardiovascular diseases, effects on blood vessels and blood pressure, protective effects on bones. In animals and in vitro: among other things antioxidant, influence the immune system.
Sulfides Onion © ExQuisine	Onion, leek, garlic, chives, cabbage family	Fragrances and flavorings	In humans: association with reduced risk of certain cancers. In animals and in vitro: antibiotic, antioxidant, cholesterol-lowering, among others.

_{Sources: German Nutrition Society DGE (2014): Dietetics compact, online at www.dge.de. German Nutrition Society DGE (2018): The nutrients. Building blocks for your health. 4th edition. Bonn. Hahn, A.; Ströhle, A.; Wolters, M. (2016): Nutrition. Physiological basics, prevention, therapy. 3. Edition. Stuttgart.}