Phytochemical Potentiality of Broccoli, Tomato and Garlic

About author
Raaz Maheshwari*, Bina Rani, Nidhi Gauba Dhawan, Upma Singh
Department of Chemistry, Sh Baldev Ram Mirdha Govt (PG) College, Nagaur, Rajasthan, India
Department of Engineering Chemistry & Environmental Engineering, Poornima College of Engineering,
Sitapura, Jaipur, Rajasthan
Amity Institute of Environmental Sciences, Amity University, Noida, UP
Department of Applied Chemistry, School of Vocational Studies & Applied Sciences, 
Gautam Buddha University,Greater Noida, UP
*E-mail: [email protected]

Abstract
With the growing industrialization, various types of carcinogens are spreading in our environment that poses the risk of different hues of cancer. A food rich in antioxidants, polyphenols and other phytochemicals help in combating with the threat to cause some forms of cancer. The first question that comes to or mind is how foods exactly fight against cancer. Certain phytochemicals present in the food prevent the formation of carcinogens and keep carcinogens away from reaching important sites in the body. Other phytochemicals keep cells that have been exposed to carcinogens from becoming malignant. Phytochemicals also strengthen the body’s immune system and function as antioxidants to flush out free radicals. In this manuscript, phytochemical strength of broccoli, tomato and garlic is described preciously. 
Key words: Antioxidants, Lycopene, Allinaise, Glucoraphanin, Organic Acids, Amino acids, CHD, Cancer