Phytochemical Feast – Paul Williams

Plants are exceptional chemists and their pharmacy provides us with an enormous number of compounds that are essential to our long-term good health. This is explained in a new book by Dr Williams.

Phytochemicals, also known as phytonutrients, are compounds that produce the kaleidoscope of colours in fruit and vegetables, the brilliant flavours and medicinal properties of plants. They provide the pungent smell of garlic, the colour of blueberries, the zing of ginger and the heat of chillies. Phytochemicals include caffeine in coffee, carotenoids in carrots, curcumin in turmeric and resveratrol in red wine.
This book helps to explain why eating fruit, vegetables, herbs and spices enhances our health. Phytochemicals can help reduce the severity of allergies and arthritis, while helping to reduce the risk of developing cardiovascular disease, some cancers, cataracts, dementia, depression and type 2 diabetes.
Feast on Phytochemicals provides information about commonly eaten plants as well as Australian native bush food plants.