Phytonutrient

Phytonutrient is a broad term for biologically active compounds found in edible plants that are not classified as essential nutrients. They are not required for human survival like vitamins or minerals, but they are believed to influence health in ways that may reduce disease risk or support bodily functions. The category includes a wide variety of chemicals, and their precise effects can vary by compound and dietary context.

Major classes and examples include carotenoids (such as beta-carotene and lycopene), flavonoids (including quercetin and catechins), phenolic acids, glucosinolates, and organosulfur compounds. These substances are abundant in colorful fruits and vegetables, as well as in legumes, whole grains, nuts, seeds, herbs, and spices. Cooking and processing can alter their bioavailability; in some cases, heat or fat can enhance absorption, while in others, certain compounds may be degraded.

Evidence and interpretation: Observational studies often link higher intake of phytonutrients with reduced risks of cardiovascular disease and some cancers, but randomized trials using isolated compounds have yielded mixed results. The effects are typically modest and influenced by the broader diet, genetics, and the food matrix. Consequently, dietary guidance emphasizes consuming a variety of plant-based foods rather than relying on supplements.

Regulatory and terminology notes: The term phytonutrient is largely consumer-oriented and not a strict scientific designation; it is sometimes used interchangeably with phytochemicals, though definitions vary. They are not considered essential nutrients, and there is no universal daily requirement.