Phytochemicals & Bioavailability

4. ___ work with vitamins, minerals, and fiber in fruits and vegetables to promote good health and lower disease risk
6. certain ___ on food labels are not present in forms your body can use
11. ___/orange foods help with eye health
12. phytochemcials work as ___ to deactivate cancer causing substances
14. some vitamin capsules have a special ___ to prevent damage in the stomach and increase their bioavailability
15. intestine, vitamins pass through the ___ to get into the bloodstream
17. ___ is found in red foods that can protect against heart attacks
18. some ___ in foods destroy Vitamin B1

1. the amount of nutrients on food label is not how much your body actually ____
2. cooking ___ helps soften cell walls so you can absorb more of the vegetable's nutrients
3. ___ provide vitamins, minerals, and antioxidants
5. ___ is how effectively the body absorbs nutrients
7. quickly ___ vegetables to retain the most nutrients
8. nutrients in ___ form are absorbed faster than in a capsule or tablet supplement
9. dark ___ or purple foods help prevent blood clots
10. c, when boiling vegetables, ___ and the B vitamins dissolve out of the food and into the cooking water
12. ___, poor health, and excess alcohol can reduce vitamin absorption
13. fats, lack of ___ may reduce the absorption of Vitamins A, D, E, and K
14. a rainbow of ___ in the diet ensures a variety of nutrients and phytochemicals
16. you do not always ___ all of the vitamins you eat