Course Summary

This course is designed to provide students the current scientific knowledge about the role of phytochemicals in their diet;  increase the knowledge and awareness of successful, cost effective, public and private integrated approaches to reduce the health and economic burden of chronic diseases;   provide instructional and curricular resources media for dissemination through conventional and distance education technology.

By approval of the instructor, this course is available for credit at the following institutions:

Texas A&M University, College Station
(Hort 640)
Register through Texas A&M University
Live Stream

All class meetings can also be viewed via live stream on the internet or go to ttp://ttvn.tamu.edu and click on Streaming Media link. Then click on ‘Live Classes – Channel 8″. Stream will be available 5 minute prior to class start time.
Phytochemical Veggies
  • The average tomato contains 10,000 phytochemicals
  • Regular consumption of tomato reduces cancer of the esophagus, oral cavity, stomach, colon, and rectum. This is based on two studies, the first comparing 2,709 cases of digestive tract cancer to 2,879 hospital admitted controls, and the second comparing 1,953 cases of colorectal cancer to 4,154 controls
  • The National Cancer Institute recommends that Americans consume at least three servings of vegetables and two servings of fruit per day. Currently only one out of 11 Americans are meeting this daily recommendation
  • There are over 60 flavonoids in citrus fruits. These flavonoids have anti-inflammatory, antioxidant, antiblood clotting, and antitumor properties