Solanaceae family
Tomatoes:
Tomatoes are the richest source of lycopene, and vitamin C. Lycopene is an important antioxidant that prevents malignant cell growth.
High potassium levels support nerve function, whereas high iron levels support blood health.
High potassium levels support nerve function, whereas high iron levels support blood health.
Tomatoes are high in vitamin K, which aids in blood clotting.
It also promotes eye health and protects against hypertension and urinary tract infections.
Tomatoes contain anthocyanin, which protects against cancer.
Consumption of tomatoes (40 g of tomato paste, equivalent to a lycopene dosage of roughly 16 mg) for more than 8 weeks decreased UV light-induced erythema.
Lycopene also helps to prevent stomach and rectal cancers.
Potato:
Potato starch protects against colon cancer, enhances glucose tolerance and insulin sensitivity, and decreases plasma cholesterol and triglyceride levels.
Patatin, a unique tuber storage protein, possesses antioxidant properties.
The Institute for Food Research UK has found kukoamines, renowned for their blood pressure-lowering properties.
Chlorogenic acid accounts for up to 90% of the total phenols in potato tubers.
It includes carotene-ß, cryptoxanthin-ß, and lutein, all with antiscorbutic, aperient, diuretic, galactagogues, stimulant, and antioxidant properties.
Qualities such as emollient, antidote, and antispasmodic total antioxidant estimation put Potato capacity in the middle of the 22 widely eaten veggies.
In addition, the potato provides a trace amount of selenium (0.01 mg/kg) and folate (0.35 mg/kg) to the human diet.
Eggplant:
Phytochemicals in eggplant include phenolic substances, including caffeic and chlorogenic acids, and flavonoids such as Nasunin.
The main phytochemical in eggplant is Nausin, also known as delphinidin-3-(coumaroyl)-rutinoside-5-glucoside.
Nasunin is a component of the anthocyanin purple pigment found in eggplant peel. Anthocyanin-rich vegetables, such as brinjal, preserve pancreatic cells and prevent cardiovascular dysfunction.
Chlorogenic acid may potentially serve as an antioxidant.
Chlorogenic acid has antimutagenic (anti-cancer), anti-microbial, anti-low-density lipoproteins (bad cholesterol), and antiviral properties.
Other antioxidants found in eggplant fruits include the carotenoids lycopene, lutein, and beta-carotene, as well as the flavonoids myricetin and kaempferol. Eggplant is helpful in the treatment of high blood cholesterol levels.
Chilli:
Capsaicin, found in chilies, has anti-bacterial, anti-carcinogenic, analgesic, and anti-diabetic activities.
Capsaicin is used to treat pain in topical ointments and for skin problems. It also seems to lower LDL cholesterol levels in obese people. Antioxidants such as beta-carotene, lutein, zeaxanthin, cryptoxanthin, and vitamin C are also abundant. Red peppers are high in lycopene, which is known to help against prostate cancer and malignancies of the bladder, cervix, and pancreas.
2. Brassicaceae family
The high concentration of glucosinolate in cruciferous vegetables is a conspicuous and
distinguishing chemical features.
Isothiocyanate and sulforaphane are biotransformation products of glucosinolate, inhibiting enzymes that cause liver, lung, and gastrointestinal tumor development. Sulforaphane, abundant in broccoli, induces cancer cell cycle arrest and death, as well as anti-inflammatory and antibacterial action. Indole-3-carbinol, the main indole in broccoli and cabbage, has also been anti-cancerous.
3. Legumenacea family:
Fiber from pea seed coats and cotyledon cell walls benefits gastrointestinal
function and health. Cluster bean consumption results in lower blood cholesterol levels, anti-diabetic qualities, and the prevention of cardiovascular and malignant disorders.
L-Dopa, a non-protein amino acid found in greater concentrations in velvet bean seeds, is
a phytochemical used to treat Parkinson's disease. Traditional
treatments employ a protein-rich winged bean (>30%) as an antibacterial agent. Apart from these legumes, phytoestrogen and saponins were shown to be abundant.
Phytoestrogen function as antioxidants, scavenging free radicals and reducing blood cholesterol. Saponins are anti-carcinogenic.
4. Alliaceae family:
Onion
Sulfides in onion extracts protect against tumor development, particularly stomach and colon cancer. Because of their vitamin C and quercetin content, onions offer anti-inflammatory qualities. The high fructo-oligosaccharide content of onions promotes the growth of beneficial bacteria while suppressing potentially hazardous bacteria in the colon, such as Bacillus subtilis, Salmonella, and E. coli. Onion eating reduces blood pressure, serum cholesterol, and triglyceride levels while raising HDL levels. Because onions contain vitamin B6, they reduce the risk of heart disease by lowering homocysteine levels, a risk factor for heart attacks and strokes. Onion contains
gamma-L-glutamyl-trans-S-1-propenyl-Lcysteinesulfoxide (GPCS), which suppresses
osteoclast activity and prevents osteoporosis.
Garlic
Garlic is one of the most significant plants for digestion. It promotes peristalsis, or the movement of the intestines and the production of digestive juices; Allicin, found in garlic, has anti-bacterial and anti-fungal properties]. Garlic contains quercetin, diallyl sulfide, and Allín, which can prevent cancer-causing chemicals such as nitrosamine and aflatoxins, which have been directly related to stomach, lung, and liver
cancer.
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