The biological mechanisms for the inverse associations of variety of F&V intake with T2D are not clear but may be attributable to individual or combined effects of the many different bioactive phytochemicals contained in F&V (e.g., vitamin C and carotenoids) (27, 28).
Further studies are still needed to evaluate the detailed molecular mechanisms and define the main bioactive phytochemicals in the SOE.
Bioactive phytochemicals like sterols, tocopherols, carotenes, terpenes and polyphenols extracted from tomato by-products contain significant amounts of antioxidant activities.
As a food, mung beans contain balanced nutrients, including protein and dietary fiber, and significant amounts of bioactive phytochemicals.
Broccoli has risen as rich in bioactive phytochemicals (glucosinolates and phenolic compounds) closely linked with the reduction of cancer risk.
Numerous bioactive phytochemicals, such as saponins and flavonoids, have been isolated and identified from TT that are responsible alone or in combination for various pharmacological activities.
In the last decades, lots of epidemiological studies were focused on bioactive phytochemicals such as phenolic compounds due to their beneficial effect on human health.
Phenolic acids are major bioactive phytochemicals, and their presence in wild plants has facilitated the trend toward the increasing use of wild plants as foods [24, 25].
One important class of bioactive phytochemicals is triterpenoids, which represent a large family of compounds classified according to the number of isoprene units (Chen et al. 2016).
Open image in new window Fig. 1 A chromatogram illustrating the presence of bioactive phytochemicals Table 1 List of extricated compounds attained from GC MS Assay S. no.
