are naturally occurring chemicals in plants that provide flavor, color, texture, and smell. Phytochemicals have potential health effects, as they may boost production or activity, which may, in turn, block , suppress cells, or interfere with processes that can cause and . Phytochemical-rich foods include vegetables (e.g., broccoli, Brussels sprouts, cauliflower, cabbage), vegetables (e.g., carrots, celery, parsley, parsnips), vegetables (e.g., garlic, onions, leek), berries, citrus fruits, whole grains, and (e.g., soybeans, beans, lentils, peanuts). In the early twenty-first century, identification of the role of phytochemicals in health is an emerging area of science, and the global health community does not recommend supplementation with any specific phytochemicals.
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