Beneficial Non-Nutritive Factors of Foods

5.3.3 Beneficial Non-Nutritive Factors of Foods

Not every non-nutritive component is harmful — several are actively good for health, and a few are simply added to foods for taste, colour or shelf life. The main beneficial non-nutritive factors are:

1. Phytochemicals — chemical compounds produced by plants, generally to help them thrive or to fend off competitors, predators and pathogens (the name comes from the Greek phyton, meaning 'plant'). They are found in fruits, vegetables, grains, beans and other plants. Some phytochemicals are believed to act as antioxidants, protecting cells from damage that could lead to cancer. The risk of cancer can be lowered by eating more colourful vegetables, fruits and other plant foods rich in them — for example beta-carotene and other carotenoids in yellow, red and green fruits and vegetables, flavonoids in green tea, and isothiocyanates in cruciferous vegetables (cabbage, broccoli, kale, mustard greens, turnip greens and cauliflower).
2. Anthocyanins — these give grapes, blueberries, cranberries and raspberries their dark colour, and in the laboratory have shown anti-inflammatory and anti-tumour properties.
3. Flavonoids or isoflavones — found in vegetables, fruits and grains such as soybeans and chickpeas, these can act a little like the hormone oestrogen. The oestrogen-like compounds in these plants are called phytoestrogens, and they help lower the risk of osteoporosis, heart disease and breast cancer, and ease the symptoms of menopause.
4. Artificial sweeteners — synthetic compounds that reproduce the taste of sugar but contain less energy, so they are often added to diet foods and beverages to keep the desired taste while cutting calories. Because they are additives, they are usually regulated, and their identity and concentration must be determined.
5. Preservatives — compounds that inhibit microbial growth and are added to foods and beverages to prolong shelf life. Like sweeteners, they are additives and are typically regulated, so their identity and concentration must be determined. …