Nutritional Implications of Dietary Phytochemicals

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Abstract
It has been only during the past few decades that nutritionists have become concerned about the relationship between diet and chronic disease. For most of this century, the nutrition community focused solely on preventing nutrient deficiency diseases. Between 1910 and 1950, a period often referred to as the Golden Age of Nutrition, all of the known vitamins were identified. While these discoveries qualify as some of the most important scientific achievements in the field of nutrition, there were some unfortunate consequences to this very productive period. One, was that the search for new dietary components largely ended. Perhaps nothing better illustrates this point than a decision by Oxford University during the 1940s not to approve the creation of a nutrition department because it was thought that all of the known dietary factors had been discovered and the essential problems related to nutrition had been resolved.1

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