NAHAR, Lutfun, XIAO, J., SARKER, S. D. Introduction of phytonutrients. In: XIAO, J., SARKER, S. D., ASAKAWA, Y., eds. Handbook of Dietary Phytochemicals. Singapur: Springer, 2020, (2020), s. 1-17. ISBN 978-981-13-1745-3

Phytonutrients can be defined as phytochemicals that are present in phyto-foods and have some nutritional value, especially in relation to maintenance of human health and prevention of diseases. Their regular and adequate intake may offer protection from major chronic diseases, including cardiovascular and neurodegenerative diseases, and cancer. Phyto-foods like apples, blueberries, broccoli, cabbage, carrots, cherries, soybeans, tomatoes, and walnuts contain phytonutrients of various chemical classes. There are over 25,000 phytonutrients from different phytochemical classes, e.g., anthocyanins, carotenoids, couma¬rins, flavonoids, diarylalkanoids, lignans, phenolic acids, polyphenols, sterols, and terpenes, which have been found in plant foods. This chapter introduces various types of phytonutrients and their health benefits and leads to various relevant chapters incorporated in this book.