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HNSC 1200 (46)
Snehil Dua (46)
Chapter 1

HNSC 1200 Chapter 1: Topic 1.2

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University of Manitoba
Human Nutritional Sciences
HNSC 1200
Snehil Dua

OS98 food (taste, colour, texture, etc.). Phytochemicals give hot peppers their burning sensation, onions and garlic their pungent flavour, and tomatoes their deep red colour. Scientists have since recognized that some phytochemicals have profound physiological effects on our body: May act as antioxidants May mimic hormones May alter blood constituents to protect against some disease processes ▪ Ex. Cancer, heart disease Supplementing Phytochemicals Phytochemicals can be naturally occurring in a food, or added to foods. 
 Added phytochemicals may produce effects that are vastly different from those seen in whole foods. 
 These effects can even be harmful. 
 Before taking, check the research: does it work, is it safe, has the FDA or Health Canada issued warnings, is it in line with nutrition guidelines (i.e., what food has the phytochemical been added to, a nutritious food or a dessert food)? 
 Foods contain thousands of different chemicals, some with beneficial effects, some with no effect, and some with harmful effects. 
 These chemicals can exert different effects on different people or when taking different doses, or at different life stages. 
 Phytochemicals have the potential to alter body functions, sometimes powerfully, in ways only partly understood. 
 In most cases, the beneficial effects that we see from some foods cannot be attributed to one individual phytochemical, and therefore not a purified supplement form of that phytochemical. 
 Although we have been consuming foods that contain phytochemicals for tens of thousands of years, this does not mean that there is sufficient evidence to support that phytochemical supplements are safe. 
 Therefore, food, not supplements, is currently the most effective and safest source of c78 phytochemicals. 
 Currently, there is insufficient evidence to say for certain whether any phytochemical is effective at fighting disease, or if it is safe to consume phytochemicals in concentrated doses. 
 Functional Foods Functional foods are products that may look like or be a conventional food and are consumed as part of a usual diet, but have physiological benefits or can reduce the risk of chronic disease beyond basic nutritional functions. Ex. soy-based foods Regular consumption of foods containing soybean has been shown to reduce the risk of developing hypertension. 
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