Phytonutrient Spectrum

Natural compounds called phytonutrients, or phytochemicals, are components of plants that are powerful defenders of health. Studies show that people who eat more plant foods have reduced risk of chronic diseases such as heart disease, type 2 diabetes, and cancer. Studies have also shown that eating more plant foods is associated with better brain health and lower inflammation. Phytonutrients provide many functions in the plant itself, such as providing protection from pests and environmental stressors, along with imparting color and distinctive tastes and smells. In the human body, phytonutrients provide many benefits including supporting the immune system, improving heart and blood vessel health, supporting brain health, and promoting healthy estrogen metabolism. Fruits and vegetables are rich sources of phytonutrients, along with whole grains, legumes, herbs, spices, nuts, seeds, and teas. Phytonutrients in food come in all different colors—green, yellow-orange, red, blue-purple, white, tan, and brown. To promote good health, it is important to eat fruits and vegetables of varied colors each day. Eating at least one serving of each color per day is an excellent goal to strive for! While darker-colored plants are generally higher in phytonutrients, white and tan plants also have several beneficial components. Anyone can start with color as a first basic step when developing a healthy way of eating.