Phytochemicals & Bioavailability

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Across
  1. 2. ___ is how effectively the body absorbs nutrients
  2. 3. lack of ___ may reduce the absorption of Vitamins A, D, E, and K
  3. 7. ___ work with vitamins, minerals, and fiber in fruits and vegetables to promote good health and lower disease risk
  4. 8. ___ provide vitamins, minerals, and antioxidants
  5. 11. ___/orange foods help with eye health
  6. 12. when boiling vegetables, ___ and the B vitamins dissolve out of the food and into the cooking water
  7. 13. ___, poor health, and excess alcohol can reduce vitamin absorption
  8. 16. vitamins pass through the ___ to get into the bloodstream
Down
  1. 1. certain ___ on food labels are not present in forms your body can use
  2. 4. you do not always ___ all of the vitamins you eat
  3. 5. phytochemcials work as ___ to deactivate cancer causing substances
  4. 6. some ___ in foods destroy Vitamin B1
  5. 9. a rainbow of ___ in the diet ensures a variety of nutrients and phytochemicals
  6. 10. ___ is found in red foods that can protect against heart attacks
  7. 14. the amount of nutrients on food label is not how much your body actually ____
  8. 15. dark ___ or purple foods help prevent blood clots
  9. 17. quickly ___ vegetables to retain the most nutrients