phytochemical

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phy·to·chem·i·cal

 (fī′tō-kĕm′ĭ-kəl)
adj.
1. Of or relating to phytochemistry.
2. Of or relating to phytochemicals.
n.
A nonnutritive bioactive plant substance, such as a flavonoid or carotenoid, considered to have a beneficial effect on human health. Also called phytonutrient.

phy′to·chem′i·cal·ly adv.

phytochemical

(ˌfaɪtəʊˈkɛmɪkəl)
adj
1. (Chemistry) of or relating to phytochemistry or phytochemicals
2. (Botany) of or relating to phytochemistry or phytochemicals
n
3. (Chemistry) a chemical that occurs naturally in a plant
4. (Botany) a chemical that occurs naturally in a plant

phy•to•chem•i•cal

(adj. ˌfaɪ təˈkɛm ɪ kəl; n. ˈfaɪ təˌkɛm-)
adj.
1. of or pertaining to phytochemistry or phytochemicals.
n.
2. a chemical compound found in plants, believed to have health benefits in humans.
[1855–65]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.phytochemical - a chemical substance obtained from plants that is biologically active but not nutritive
carotenoid - any of a class of highly unsaturated yellow to red pigments occurring in plants and animals
chemical, chemical substance - material produced by or used in a reaction involving changes in atoms or molecules
flavonoid - any of a large class of plant pigments having a chemical structure based on or similar to flavone
Translations
fitoquímico
References in periodicals archive ?
Chapter titles: Introduction to Principles and Practice of Mass Spectrometry; Interpretation of Organic Mass Spectrometric Data; Food Flavourings and Taints; Bioactive Nonnutrients in Foods; Amino Acids, Peptides and Proteins; Lipids; Sugars and Carbohydrates; Quantification and Metabolism of Inorganic Nutrients; Analysis and Metabolism of Vitamins in Foods; Stable Isotope Studies of Organic Macronutrient Metabolism; Pyrolysis Mass Spectrometry of Foods; Followed by a Subject Index.