Chemicals are all around us. Many people think of chemicals as industrial solvents or harsh cleaners. Those may be chemicals, but chemicals also describe many natural phenomena as well.  Every color, smell and flavor in our food is a result of chemicals made by a plant or animal. When we consume these chemicals in the food that makes up our meals, we introduce these chemicals into our body system. As we break down our food, we incorporate these chemicals into the pathways that allow our system to function. 

Phytochemicals are non-nutritive chemicals found in plants that can have an effect on health. Plants make these chemicals to protect themselves from their environment. Some phytochemicals (like caffeine) help keep insects from eating coffee and tea plants. Others (like cyanidin) help protect oak tree leaves from the sun’s energy in the fall. Check out this video for a great explanation.

These same chemicals can have effects on the human body. Caffeine can act as a stimulant and cyanidin (although not typically from an oak leaf) can act as a powerful antioxidant.

Traditionally, nutrition has been a minimal part of the standard course of study for most clinicians. However, as more is discovered and understood about the impact of plant compounds, phytonutrients, on human health, many are looking for additional peer-reviewed guidance that supports diet and behavior chance to treat or prevent disease.

To get even more information about specific phytochemicals and their effects, find a Cooperative Extension Agent in your county to help guide you through the PhytoFocus curriculum, check out our PhytoFun Superheroes, or take a look at the amazing work going on at the Linus Pauling Institute.