Phytochemicals, colored

Seabuckthom (Hippophae rhamnoides) fruits, very rich in phytochemicals and demonstrated to be excellent sources of natural food colorants (carotenoids and flavonoids) are increasingly used as food ingredients and nutraceuticals... 

Preparation and phytochemical reduction of 2,2 -thenoin and 2,2 -thenil have been studied in the authors laboratory (20a). It has been shown that 2,2 -thenoin gives a color reaction similar to that shown by benzoin and other acyloin condensation products in- the presence of alcoholic alkali. The hydroxy ketone may be oxidized by iodine in the presence of sodium methoxide to give the diketone, 2,2 -thenil, in excellent yields. Phytochemical reduction was shown also to be applicable to both compounds. It is significant that thenoin differs from benzoin, since reduction products were not obtained enzymatically from the latter. 

The three key fruit quality traits, color, heat, and flavor, are independent characteristics. The color of a fruit does not predict the hotness, despite many consumers associating green peppers with no-heat bell peppers and red powder with hot cayenne chile. Hence in New Mexico, the state question is Red or Green to determine which version of the host s salsa or enchilada is hotter. From a phytochemical perspective the independence of these traits relates to the biosynthetic pathways for these compounds and the genes for both the structural and regulatory genes for those pathways. This review describes some of the recent advances in the analyses of the compounds, enzymes, and genes associated with color and flavor in Capsicum. 

Phytochemical reduction of tetrazolium salts has been observed by Kuhn and Jerschel. If 2,3,5-triphenyl tetrazolium chloride is added to fermenting yeast the corresponding formazan is formed. Like most formazyl compounds it has a red color. 

Cormier, F., Food colorants from plant cell cultures. Recent Adv. Phytochem., 31, 201, 1997. 

The polyphenolics, ubiquitous phytochemicals in the plant kingdom, are important aromatic secondary metabolites of plants. Diverse combinations of polyphenolics are found in plant-based materials. Polyphenolics are important because they are responsible for the color and flavor of fresh and processed products. Some have strong antioxidant and anticancer activities. They are routinely consumed in the human diet in significant quantities. 

Polyphenolic phytochemicals are ubiquitous in the plant kingdom. These important aromatic secondary metabolites of plants are consumed in significant amounts in daily life. Their occurrence among plant-based materials is frequently varied. They contribute to sensory qualities such as color, flavor, and taste of plant-based materials. The composition of polyphenolic phytochemicals is influenced by maturity, cultivar (Lee and Jaworski, 1987), cultural practices, geographic origin, climatic... 

Also included among my valued superfruit characteristics are two classes of nonnutrient phytochemicals called carotenoids and polyphenols (also known as phenolics or phenolic acids). Both classes include natural color chemicals called pigments, consisting of hundreds to thousands of individual compounds giving color and other qualities to plants. Carotenoids and polyphenols are under intensive research for their potential health values to humans. 

The power of superfruits exists mainly in their established natural nutrients but also is exhibited in other natural compounds, called phytochemicals. Among nature s astounding variety, phytochemicals comprise thousands of different compounds, including the pigments that give fruits their bright colors. Think of the wonderful red luster of a fresh strawberry that crimson color comes from phytochemical pigments called anthocyanins, which hold potential value for health. 

In each edible plant or fruit, there are dozens, if not hundreds, of phytochemicals with benefits that may transfer to you through a fruits color and other potential health properties. 

Phytochemicals are natural, plant-derived chemicals that give fruits not only their color but also other qualities, such as fragrance, taste, or sourness. All components of a plant, including all known nutrients that we appreciate for their food value, are phytochemicals, but not all phytochemicals are nutrients ... 

As you now know, fruit phytochemicals such as carotenoids and polyphenols associated with the color of superfruits have potential health properties—this fact is the premise of the Color Code, first presented years ago in separate books by Drs. David Heber and Jim Joseph (see complete references in Appendix D). Colors from nature s palette of pigments represent a simple way to keep superfruits in mind for your daily meals and snacks Later on, I ll show you how superfruits and the Color Code can be an easy visual guide to shopping for healthy meal planning. 

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