Gut Health

Plant Compounds

Ever heard of….

Phytonutrients, polyphenols, or antioxidants and have no idea what they are, what they do, why they matter??

Phytonutrients

Phytochemicals are chemicals that are naturally occurring in a variety of plants and spices. The chemicals are produced by the plant in order to protect themselves. Phytochemicals have antioxidant properties that are important in disease prevention. In such, they inhibit cell proliferation which is associated with cancer and they also increase blood flow throughout the body. Along with phytochemical, polyphenols have an array of antioxidant properties. They combat oxidative stress and inflammation. Polyphenols can also improve/treat digestive issues, diabetes, neurogenerative disease, and cardiovascular disease.

gut_empower_core_perform_phytonutrients    gut_empower_core_perform_nutrients

Polyphenols

Polyphenols are compounds that are commonly found in plants and modulate a variety of enzymes and cell receptors. In plants they protect the plant from ultraviolet radiation and pathogens. Polyphenols have antioxidant properties that have a role in disease prevention in humans. They are shown to help increase the good bacteria within the gut which in turn aids in digestion and absorption. They are metabolized by hepatic and intestinal enzymes along with bacteria that is found in the gut microbiome.

What is the difference?

Phytonutrients refers to the chemical compound that is present in plants and polyphenols refers to a specific class within phytonutrients!

Foods rich in Phytonutrients and Polyphenols

  • Apples
  • Carrots
  • Legumes
  • Onions
  • Beans
  • Nuts
  • Tumeric
  • Red Wine

 

Click the button below to learn more about how your body absorbs polyphenols and phytonutrients in GREENS powders!

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Source: Newell C, Bomhof MR, Reimer RA, Hittel DS, Rho JM, Shearer J. Ketogenic diet modifies the gut microbiota in a murine model of autism spectrum disorder. Claudine Monach, Augustin Scalbert, Christine Morand, Christian Rémésy, Liliana Jiménez; Polyphenols: food sources and bioavailability. The American Journal of Clinical Nutrition, Volume 79. Issue 5, 1 May 2004. Pages 727-747, https://doi.org/10.1093/ajcn/79.5.727

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