Phytochemicals are naturally occurring bioactive compounds produced by plants, including polyphenols, flavonoids, carotenoids, and many others. While not classed as essential nutrients, they are widely studied for their biological activities, such as antioxidant, anti-inflammatory, and antimicrobial effects, and for…
Phytochemicals are naturally occurring bioactive compounds produced by plants, including polyphenols, flavonoids, carotenoids, and many others. While not classed as essential nutrients, they are widely studied for their biological activities, such as antioxidant, anti-inflammatory, and antimicrobial effects, and for their potential roles in supporting health and reducing the risk of chronic disease. They are found in fruits, vegetables, herbs, spices, oils, and other plant foods. Research in the International Journal of Nutrition engages extensively with phytochemicals, including studies on oregano and rosemary extracts for food preservation and health, anti-oxidant phytochemicals as potential treatments for age-related macular degeneration, the redox potential of phytochemicals and their impact on DNA, and the phytochemical and antioxidant activity of plants such as liquorice and sunflower oil. Further work examines micronutrient-rich leaves, mineral content of spices, dietary phytochemicals in cancer-related prevention, and phytocompounds investigated against viral targets. Together these contributions span the sources, chemistry, and potential health and food applications of plant bioactive compounds. This page gathers peer-reviewed, open-access research relevant to phytochemicals and to the broader study of nutrition and plant-derived compounds.
11 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 11 articles above have been cited 317 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Nov 2026.
A sample of recent works citing this journal's research on Phytochemicals, linking to each citing work.