Phytochemical
TOC
What are phytochemicals?
Phytochemicals are a collective term for chemical components such as pigments, aromas, and bitterness that plants produce to protect themselves, called "plant chemical components" in Japanese. Unlike vitamins and minerals, they are not essential nutrients, but they are expected to contribute to maintaining physical condition through antioxidant action, immune regulation, and more.
In the agriculture and food industry, Tomato the lycopene in tomato, the carotene in carrot, and the anthocyanin in grapes and purple cabbage are known as representative examples. With rising health consciousness, ingredient selection and product development conscious of phytochemicals are advancing.
Characteristics and background of phytochemicals
Research on phytochemicals advanced from the 1990s onward, and they are sometimes called "the seventh nutrient." Their characteristics include the following:
Component diversity: thousands of kinds exist, such as polyphenols, carotenoids, and sulfur compounds
Antioxidant action: said to help suppress reactive oxygen species in the body
Origin of color and aroma: plants' red, yellow, purple, and other pigments and distinctive aromas and bitterness are due to phytochemicals
Alignment with trends: directly linked to market needs such as beauty, containing antioxidant components, and countering lifestyle diseases
Relation to systems: in Japan, often used as an ingredient for "foods with function claims"
Examples of phytochemical use at Agriture
Drying and powdering PhytoRich-series vegetables (high-lycopene tomato, anthocyanin-containing Benihoshi mizuna, etc.)
Developing BtoB ingredients that balance vivid appearance with functionality, expanding into beverages, confectionery, and pet products
Product planning that emphasizes phytochemicals, responding to the SDGs and wellness markets
Related keywords
Anthocyanin
Sulforaphane
Foods with function claims
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FAQ
Q1. How do phytochemicals differ from nutrients?
A. Unlike vitamins and minerals, they are not essential nutrients but components such as pigments and aromas that plants hold, and are thought to help maintain health.
Q2. How can phytochemicals be taken efficiently?
A. The point is to eat deeply colored vegetables and fruits in good balance. The absorption rate can also change depending on the cooking method.
