The combination of immunodeficiency, inflammatory process and nutritional status that is characteristic of infective
and food-borne illness is more evident in chronic diet- and environment-influenced chronic diseases such as diabetes,
obesity, cardiovascular disease, cancer, arthritis and neuro-degeneration diseases. These chronic diseases tend to be
oxidation-linked and may manifest in communities around the world, irrespective of income. In addressing the
challenges of the above diseases, a significant role for dietary phytochemicals is emerging. Phytochemicals are
required from a spectrum of food for at least their antioxidant role, if not for other properties, to protect tissues from
activities that manifest themselves into what we call chronic disease.