Answer to Question 1
One of the newest areas of nutrition research today focuses on a class of substances in plant foods called phytochemicals, nonnutritive substances in plants that possess health-protective benefits. Phytochemicals are the compounds that give plants their brilliant colors (for example, lycopene, a pigment that makes tomatoes red and watermelon pink) and distinctive aromas (for example, the allium compounds that give us garlic breath). These natural compounds also protect plants from the ravages of overexposure to sunlight and other environmental threats and insects.
Most recently, the term phytochemicals has been popularized to refer in particular to plant chemicals that may affect health and prevent disease. Of particular interest are phytochemicals in edible plants, including fruits and vegetables, whole grains, legumes, herbs, and seeds. In the classic sense, the naturally occurring phytochemicals are not nutrients, for they do not provide energy or building materials. However, ongoing research shows that phytochemicals might perform important functions by acting as powerful antioxidants, decreasing blood pressure and cholesterol, preventing cataracts, reducing menopause symptoms and risk for osteoporosis, and slowing or even reversing certain cancers.
Answer to Question 2
B
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Teaching Today's Health, 10th Edition