Salvestrols are plant derived compounds (phytonutrients) essential for wellbeing that cannot be made in the body and must therefore be supplied through our diet. As a group, these substances are chemically unrelated but nevertheless confer their benefits in a similar manner by reacting with a particular enzyme. This enzyme converts salvestrols into a form that is toxic to malfunctioning cells but because it is only present in sick cells salvestrols do not harm healthy cells.
One reason for the disappearance of salvestrols in the diet is that that they all have a bitter taste. As a result of the modern trend toward sweet flavours, plant sources that would normally be rich in salvestrols are shunned as sweeter tasting varieties are bred or selected to suit modern tastes. Furthermore, the trend towards producing foods without adding sugars or sweeteners is also causing salvestrols to be removed by manufacturing processes that filter out bitter substances so that the finished product will taste sweeter.
However, the use of many modern fungicides and crop protection chemicals means that plants which are not organically grown will not express high concentrations of salvestrols because they are never exposed to the attacks which cause the plant to produce them at such levels! About 100 years ago it is estimated that we would have consumed about 10 times the amount of salvestrols in our diet as we do now.
We can find high levels in the following fruits and vegetables:
Apples, Blackcurrants, Blueberries, Cranberries, Grapes ( wine) Oranges, Strawberries and Tangerines.
Aubergines, Artichokes ( globe) Avocado, Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Olives, Red/Yellow Peppers.