Senyawa fitokimia: Perbedaan antara revisi

[[Berkas:Flowers_2013Flowers 2013-08-10_1910 19-21.jpg|jmpl|Bunga]]

'''Senyawa fitokimia''' adalah [[senyawa kimia]] yang terdapat secara alami dalam tanaman (fito berarti "tanaman" dalam [[bahasa Latin]]). Beberapa bahan mempengaruhi warna atau sifat [[organoleptik]] lainnya, seperti ungu tua pada blueberries dan bau pada bawang putih. Senyawa fitokimia dapat memiliki signifikansi biologis, contohnya [[karotenoid]] atau [[flavonoid]], tetapi tidak tersedia sebagai unsur hara.<ref name="FDA">[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm073332.htm US FDA, Guidance for Industry: Evidence-Based Review System for the Scientific Evaluation of Health Claims]</ref><ref name="pbhf">{{Templat:Cite web|url = http://www.fruitsandveggiesmorematters.org/what-are-phytochemicals|title = Fruits and Veggies, More Matters. What are phytochemicals?|publisher = Produce for Better Health Foundation|date = 2014|accessdate = }}</ref><ref name="lpi">{{Templat:Cite web|url = http://lpi.oregonstate.edu/infocenter/phytochemicals.html|title = Micronutrient Information Center: Phytochemicals|publisher = Linus Pauling Institute, Oregon State University, Corvallis, Oregon|date = 2014|accessdate = }}</ref> Terdapat kurang lebih 4.000 senyawa fitokimia di alam.<ref name="pbhf" />

Tanpa pengetahuan khusus aksi atau mekanisme selulernya, senyawa fitokimia telah diperhitungkan sebagai obat alternatif selama berabad-abad. Sebagai contoh, [[Hippokrates|Hippocrates]] telah meresepkan daun [[dedalu]] untuk demam abate. [[Salicin]], yang mempunyai sifat [[anti inflamasi]] dan pereda nyeri, pertama kali diekstraksi dari kulit kayu dedalu putih dan kemudian disintesis massal menjadi [[aspirin]].<ref>Sneader, W. (2000).  "[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1119266 The discovery of aspirin: A reappraisal]".  ''BMJ (Clinical research ed.)''  '''321'''  (7276): 1591–1594.  [[Pengenal objek digital|doi]]:[[doi:10.1136/bmj.321.7276.1591|10.1136/bmj.321.7276.1591]].  [[PubMed Central|PMC]]  [https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1119266 1119266].[[PubMed|PMID]]  [https://www.ncbi.nlm.nih.gov/pubmed/11124191 11124191].</ref><ref>{{Templat:Cite web|url = http://www.cnn.com/2010/HEALTH/12/22/aspirin.history/|title = From a tree, a 'miracle' called aspirin|author = Landau E|publisher = CNN|date = 22 Dec 2010|accessdate = }}</ref>

Beberapa senyawa fitokimia dengan sifat [[fisiologis]] lebih berupa unsur dan bukan molekul organik kompleks. Sebagai contoh, [[selenium]], yang melimpah dalam buah dan sayuran, adalah [[mineral diet]] yang terlibat dalam sebagian besar jalur metabolisme, termasuk metabolisme [[hormon tiroid]] dan fungsi [[imunitas]].<ref>{{Templat:Cite journal|pmid = 11683552|year = 2001|last1 = Brown|first1 = KM|last2 = Arthur|title = Selenium, selenoproteins and human health: a review|volume = 4|issue = 2B|pages = 593–9|journal = Public health nutrition|doi = 10.1079/PHN2001143|first2 = JR}}</ref> Terutama, untuk [[nutrien esensial]] dan [[Kofaktor (biokimia)|kofaktor]] untuk sintesis enzimatis [[glutathion]], suatu [[antioksidan]] [[endogeny]].<ref>{{Templat:Cite journal|pmid = 17508906|year = 2007|last1 = Papp|first1 = LV|last2 = Lu|last3 = Holmgren|last4 = Khanna|title = From selenium to selenoproteins: synthesis, identity, and their role in human health|volume = 9|issue = 7|pages = 775–806|doi = 10.1089/ars.2007.1528|journal = Antioxidants & redox signaling|first2 = J|first3 = A|first4 = KK}}</ref>

Suplemen berbasis senyawa fitokimia dapat dibeli di pasaran.<ref name="acs" /> Menurut [[American Cancer Society]], "Bukti ilmiah yang tersedia tidak mendukung klaim bahwa mengkonsumsi suplemen fitokimia sama baiknya, dari sisi kesehatan jangka panjang, dengan mengkonsumsi langsung buah, sayuran, kacang-kacangan, dan biji-bijian."<ref name="acs">{{Templat:Cite web|url = http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/herbsvitaminsandminerals/phytochemicals|title = Phytochemical|date = 17 January 2013|publisher = [[American Cancer Society]]|accessdate = }}</ref>

Senyawa fitokimia dalam tanaman pangan yang baru dipanen dapat mengalami degradasi selama proses pengolahan, termasuk memasak.<ref>{{Templat:Cite journal|year = 2013|last1 = Bongoni|first1 = R|last2 = Steenbekkers|last3 = Verkerk|last4 = van Boekel|last5 = Dekker|title = Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes|volume = 33|issue = 2|pages = 139–145|journal = Trends in Food Science & Technology|doi = 10.1016/j.tifs.2013.08.004|first2 = L.P.A|first3 = R|first4 = M.A.J.S|first5 = M}}</ref><ref>{{Templat:Cite journal|last1 = Bongoni|first1 = R|last2 = Verkerk|first2 = R|last3 = Steenbekkers|first3 = B|last4 = Dekker|last5 = Stieger|first4 = M|title = Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance.|journal = Plant foods for human nutrition|doi = 10.1007/s11130-014-0420-2}}</ref><ref name="palermo">{{Templat:Cite journal|pmid = 24227349|year = 2014|author1 = Palermo|first1 = M|title = The effect of cooking on the phytochemical content of vegetables|journal = Journal of the Science of Food and Agriculture|volume = 94|issue = 6|pages = 1057–70|last2 = Pellegrini|first2 = N|last3 = Fogliano|first3 = V|doi = 10.1002/jsfa.6478}}</ref><ref>{{Templat:Cite journal|pmid = 15570057|year = 2004|last1 = Liu|first1 = RH|title = Potential synergy of phytochemicals in cancer prevention: mechanism of action|volume = 134|issue = 12 Suppl|pages = 3479S–3485S|journal = Journal of Nutrition|url = http://jn.nutrition.org/content/134/12/3479S.long}}</ref><ref>{{Templat:Cite journal|pmid = 17349800|year = 2007|last1 = Rao|first1 = AV|last2 = Rao|title = Carotenoids and human health|volume = 55|issue = 3|pages = 207–16|doi = 10.1016/j.phrs.2007.01.012|journal = Pharmacological research|first2 = LG}}</ref> Penyebab utama kehilangan senyawa fitokimia selama pemasakan adalah [[dekomposisi termal]].<ref name="palermo" />

Suatu diskusi muncul dalam kasus [[karotenoid]], seperti [[likopena]] dalam [[tomat]], yang mungkin tetap stabil atau bertambah kadarnya selama pemasakan akibat pembebasan dari membran seluler dalam makanan matang.<ref>{{Templat:Cite journal|pmid = 12639283|year = 2001|last1 = Agarwal|first1 = A|last2 = Shen|last3 = Agarwal|last4 = Rao|title = Lycopene Content of Tomato Products: Its Stability, Bioavailability and in Vivo Antioxidant Properties|volume = 4|issue = 1|pages = 9–15|doi = 10.1089/10966200152053668|journal = Journal of medicinal food|first2 = H|first3 = S|first4 = AV}}</ref><ref>{{Templat:Cite journal|pmid = 11982434|year = 2002|last1 = Dewanto|first1 = V|last2 = Wu|last3 = Adom|last4 = Liu|title = Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity|volume = 50|issue = 10|pages = 3010–4|journal = Journal of Agricultural and Food Chemistry|doi = 10.1021/jf0115589|first2 = X|first3 = KK|first4 = RH}}</ref> Teknik [[pengolahan makanan]] seperti pengolahan mekanis dapat pula membebaskan karotenoid dan senyawa fitokimia lainnya dari matriks makanan, meningkatkan kadar asupan.<ref name="palermo" /><ref>{{Templat:Cite journal|pmid = 17374686|year = 2007|author1 = Hotz|first1 = C|title = Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets|journal = The Journal of nutrition|volume = 137|issue = 4|pages = 1097–100|last2 = Gibson|first2 = R. S.}}</ref><ref name="palermo" />

* {{en}} [http://www.ars.usda.gov/Services/docs.htm?docid=8875 Phytochemical Database] {{Webarchive|url=https://web.archive.org/web/20160303233025/http://www.ars.usda.gov/Services/docs.htm?docid=8875 |date=2016-03-03 }} – United States Department of Agriculture