Secondary plant compounds are found in fruits and vegetables, among other sources. There are about 30,000 secondary plant compounds in total, with only about 10,000 found in edible plants. These compounds occur in relatively small amounts in plants and include some antioxidants, as well as components such as carotenoids, indoles, flavonoids, and allyl sulfides. All of these substances offer numerous benefits to our bodies. The effect of secondary plant compounds can manifest in various health advantages. In this blog post, we look at the effects of secondary plant compounds.
Effects and Roles of Secondary Plant Compounds
Secondary plant compounds have a positive impact on hormone regulation and production, and can help prevent and combat heart disease, bodily aging, and inflammatory conditions. They protect not only humans but also plants themselves from parasites and bacteria. In addition, they serve as plant pigments and promote growth. Flavonoids, for instance, contribute to coloration, whereas carotenoids shield plants from UV rays. Thus, the effects of secondary plant compounds are relevant to both plants and humans.
Health Advantages of Secondary Plant Compounds
In addition to the vitamins, minerals, and trace elements in plant-based foods, secondary plant compounds have a very positive effect on our bodies. The various effects of secondary plant compounds help strengthen our immune system, support metabolism, and enhance both physical and mental recovery.
Secondary Plant Compounds and Cancer Prevention
Secondary plant compounds are generally very important for our health. Regarding carcinogenesis (the formation of cancerous tumors), some of these compounds can have a preventive influence through different mechanisms. Studies have shown that carotenoids, for instance, offer preventive effects against oxidative DNA damage. Flavonoids affect key factors in tumor development, inhibit certain phases of cell division, and promote apoptosis. Glucosinolates directly affect the formation of enzymes relevant to cancer. Numerous scientific investigations document the therapeutic potential of these cancer-fighting properties. Thus, the effect of secondary plant compounds can play an essential role in cancer prevention.[1]
Synergistic Effects
Secondary plant compounds can significantly boost the effects of vitamins, minerals, and trace elements. When these micronutrients are taken together in a thoughtful combination, a synergistic effect arises, multiplying the benefits of each individual substance. Hence, the effect of secondary plant compounds becomes even more powerful, potentially enhancing overall health.
The Effect of Secondary Plant Compounds
Apart from the trace elements, vitamins, and minerals in fruits and vegetables, secondary plant compounds may partly be responsible for the protective function these foods offer against cancerous tumors and cardiovascular disease. The effects of these plant compounds are diverse and can be critical in a health-optimized diet.
Secondary Plant Compounds – The Role of Carotenoids
Carotenoids are natural pigments produced only by plants, bacteria, and fungi. Hence, animals and humans depend on external dietary sources. It’s assumed there are about 600 to 700 carotenoids in total, of which only around 10% can be converted into vitamin A in the human body.
Different Types of CarotenoidsCarotenoids can be divided into oxygen-free and oxygen-containing subgroups. Alpha-carotene, beta-carotene, and lycopene belong to the oxygen-free group, while lutein, zeaxanthin, and beta-cryptoxanthin are oxygen-containing carotenoids.
Natural Sources of CarotenoidsFruits, vegetables, and other plants rich in carotenoids typically have vibrant colors. Edible carotenoids are abundant in fruits like bananas, mangoes, and mirabelles; in yellow-red vegetables such as carrots and bell peppers; and in green vegetables like broccoli and spinach. Other natural sources include the alga Dunaliella salina, red palm oil, and several other plants.
Secondary Plant Compounds: Their EffectCarotenoids are regarded as effective neutralizers of free radicals. The effect of secondary plant compounds, especially carotenoids, is evident in their capacity to reduce oxidative damage and thus protect cell health. They play a major role in shielding the body from harmful external influences and support immune system function.
Secondary Plant Compounds – Flavonoids
Flavonoids are even more widespread than carotenoids in fruits and vegetables. Over 5,000 different flavonoids have been identified. They guard plants against toxic singlet oxygen and can range in color from clear to yellow, deep red, or even blue. You can find flavonoids in many fruits and vegetables, such as apples and onions, as well as in soy and green tea.
The Effect of Flavonoids as Secondary Plant CompoundsFlavonoids are powerful scavengers of harmful oxygen radicals and lipid peroxyl radicals. They also inhibit enzymes that produce free radicals. Research has shown flavonoids can protect the body’s cells from damage caused by X-rays or cosmic radiation, influence the cell cycle, inhibit prostaglandin synthesis, and counteract mutations. The effect of flavonoids as secondary plant compounds is seen in their protective cell functions and their role in disease prevention. [2]
Bioavailability
The biological availability of secondary plant compounds varies widely. It can be enhanced by heat exposure, particle reduction during food processing, and by the presence (or absence) of certain nutrients. For example, higher fat content and the presence of other secondary plant compounds can boost the bioavailability of polyphenols, whereas the presence of protein and certain antioxidants can diminish it.
Conclusion
Overall, secondary plant compounds appear to offer significant benefits for our immune system and disease prevention. The effect of these compounds is reflected in their ability to strengthen immune defenses and deliver numerous health perks, including mitigating inflammation and protecting against oxidative stress.
References
- [1] Dennis Dannehl, “Effects of direct-electric-current on secondary plant compounds and antioxidant activity in harvested tomato fruits (Solanum lycopersicon L.),” Food Chemistry, 201
- [2] Antonio Mangione, “Plant secondary compounds as diuretics: an overlooked consequence,” American Zoologist 200
- Stefan M. Berger, More Health Through Optimized Nutrition, Immune System, Metabolism, Regeneration, 2021, p.44
- Charles Fernando, “Secondary Plant Compounds: Bioactive Substances in Fruits and Vegetables for Cancer Prevention,” OM & Ernährung, 2007, pp.1–6