Food is often consumed for its nutritive value but food items also contain chemicals that have pharmacological activities. The pattern of food intake may make the phytochemical constituent of food pharmacologically relevant, especially when food is restricted to one particular type or is varied within a narrow range with similar phytochemical. This review examines this concept and draws attention to the importance of food variation.
All Published work is licensed under a Creative Commons Attribution 4.0 International License
Copyright © 2019 All rights reserved. iMedPub LTD Last revised : October 15, 2019