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Phytochemicals: Phytochemicals Role in Food | OMICS International| Abstract
ISSN: 2168-9652

Biochemistry & Physiology: Open Access
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  • Commentry   
  • Biochem Physiol 2022 11: 367,
  • DOI: 10.4172/2168-9652.1000367

Phytochemicals: Phytochemicals Role in Food

Andy Rogers*
Department of Pharmacy, University of Canberra, Australia
*Corresponding Author : Andy Rogers, Department of Pharmacy, University of Canberra, Australia, Email: arogers345@yandex.com

Received Date: Feb 16, 2022 / Published Date: Mar 17, 2022

Abstract

Phytochemicals are compounds that occur naturally in plants as a secondary metabolites . Many of them have therapeutic effects, such as Paclitaxel, an important anticancer drug, anti-inflammatory and blood-sugar-lowering drug. Phytochemicals concentrations in native plants are very low and the field cultivation of their intact plants is time-consuming and geographically specific as well. A large amount of plant material is required for the isolation of a given substance in substantial amount.

Citation: Rogers A (2022) Phytochemicals: Phytochemicals Role in Food. Biochem Physiol 11: 367. Doi: 10.4172/2168-9652.1000367

Copyright: © 2022 Rogers A. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricteduse, distribution, and reproduction in any medium, provided the original author and source are credited.

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