Senyawa fitokimia

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.^[1]^[2]^[3] Terdapat kurang lebih 4.000 senyawa fitokimia di alam.^[2]

Senyawa fitokimia sebagai kandidat nutrien

kepo dah

Pengolahan makanan dan senyawa fitokim

Senyawa fitokimia dalam tanaman pangan yang baru dipanen dapat mengalami degradasi selama proses pengolahan, termasuk memasak.^[4]^[5]^[6]^[7]^[8] Penyebab utama kehilangan senyawa fitokimia selama pemasakan adalah dekomposisi termal.^[6]

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.^[9]^[10] Teknik pengolahan makanan seperti pengolahan mekanis dapat pula membebaskan karotenoid dan senyawa fitokimia lainnya dari matriks makanan, meningkatkan kadar asupan.^[11]^[6]

Lihat juga

Referensi

^ US FDA, Guidance for Industry: Evidence-Based Review System for the Scientific Evaluation of Health Claims
^ ^a ^b "Fruits and Veggies, More Matters. What are phytochemicals?". Produce for Better Health Foundation. 2014.
^ "Micronutrient Information Center: Phytochemicals". Linus Pauling Institute, Oregon State University, Corvallis, Oregon. 2014.
^ Bongoni, R; Steenbekkers, L.P.A; Verkerk, R; van Boekel, M.A.J.S; Dekker, M (2013). "Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes". Trends in Food Science & Technology. 33 (2): 139–145. doi:10.1016/j.tifs.2013.08.004.
^ Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger. "Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance". Plant foods for human nutrition. doi:10.1007/s11130-014-0420-2.
^ ^a ^b ^c Palermo, M; Pellegrini, N; Fogliano, V (2014). "The effect of cooking on the phytochemical content of vegetables". Journal of the Science of Food and Agriculture. 94 (6): 1057–70. doi:10.1002/jsfa.6478. PMID 24227349.
^ Liu, RH (2004). "Potential synergy of phytochemicals in cancer prevention: mechanism of action". Journal of Nutrition. 134 (12 Suppl): 3479S–3485S. PMID 15570057.
^ Rao, AV; Rao, LG (2007). "Carotenoids and human health". Pharmacological research. 55 (3): 207–16. doi:10.1016/j.phrs.2007.01.012. PMID 17349800.
^ Agarwal, A; Shen, H; Agarwal, S; Rao, AV (2001). "Lycopene Content of Tomato Products: Its Stability, Bioavailability and in Vivo Antioxidant Properties". Journal of medicinal food. 4 (1): 9–15. doi:10.1089/10966200152053668. PMID 12639283.
^ Dewanto, V; Wu, X; Adom, KK; Liu, RH (2002). "Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity". Journal of Agricultural and Food Chemistry. 50 (10): 3010–4. doi:10.1021/jf0115589. PMID 11982434.
^ Hotz, C; Gibson, R. S. (2007). "Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets". The Journal of nutrition. 137 (4): 1097–100. PMID 17374686.

Bacaan lain

(Inggris) Higdon, J. An Evidence – Based Approach to Dietary Phytochemicals. 2007. Thieme. ISBN 978-1-58890-408-9.
(Inggris) Rosa, L.A. de la / Alvarez-Parrilla, E. / González-Aguilar, G.A. (eds.) Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability. 2010. Wiley-Blackwell. ISBN 978-0-8138-0320-3.
(Inggris) Bongoni R, Steenbekkers LPA, Verkerk R, van Boekel MAJS, Dekker M. Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes. Trends in Food Science & Technology. 2013;33(2):139-45.
(Inggris) Rao AV, Rao LG. Carotenoids and human health. Pharmacological Research. 2007;55(3):207-16.
(Inggris) Liu RH. Potential Synergy of Phytochemicals in Cancer Prevention: Mechanism of Action. J Nutr. 2004;134(12):3479S-85.

Pranala luar

(Inggris) Phytochemical Database – United States Department of Agriculture
(Inggris) Phytochemicals at LPI – Linus Pauling Institute at Oregon State University

[FDA-1] US FDA, Guidance for Industry: Evidence-Based Review System for the Scientific Evaluation of Health Claims

[pbhf-2] "Fruits and Veggies, More Matters. What are phytochemicals?". Produce for Better Health Foundation. 2014.

[lpi-3] "Micronutrient Information Center: Phytochemicals". Linus Pauling Institute, Oregon State University, Corvallis, Oregon. 2014.

[4] Bongoni, R; Steenbekkers, L.P.A; Verkerk, R; van Boekel, M.A.J.S; Dekker, M (2013). "Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes". Trends in Food Science & Technology. 33 (2): 139–145. doi:10.1016/j.tifs.2013.08.004.

[5] Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger. "Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance". Plant foods for human nutrition. doi:10.1007/s11130-014-0420-2.

[palermo-6] Palermo, M; Pellegrini, N; Fogliano, V (2014). "The effect of cooking on the phytochemical content of vegetables". Journal of the Science of Food and Agriculture. 94 (6): 1057–70. doi:10.1002/jsfa.6478. PMID 24227349.

[7] Liu, RH (2004). "Potential synergy of phytochemicals in cancer prevention: mechanism of action". Journal of Nutrition. 134 (12 Suppl): 3479S–3485S. PMID 15570057.

[8] Rao, AV; Rao, LG (2007). "Carotenoids and human health". Pharmacological research. 55 (3): 207–16. doi:10.1016/j.phrs.2007.01.012. PMID 17349800.

[9] Agarwal, A; Shen, H; Agarwal, S; Rao, AV (2001). "Lycopene Content of Tomato Products: Its Stability, Bioavailability and in Vivo Antioxidant Properties". Journal of medicinal food. 4 (1): 9–15. doi:10.1089/10966200152053668. PMID 12639283.

[10] Dewanto, V; Wu, X; Adom, KK; Liu, RH (2002). "Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity". Journal of Agricultural and Food Chemistry. 50 (10): 3010–4. doi:10.1021/jf0115589. PMID 11982434.

[11] Hotz, C; Gibson, R. S. (2007). "Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets". The Journal of nutrition. 137 (4): 1097–100. PMID 17374686.

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