Phytochemicals have been demonstrated as active components in reducing the risk of chronic diseases such as cancer and cardiovascular disease; they also act as antioxidants, lower cholesterol, and have anti-thrombotic properties.  The level of phytochemicals in fresh fruits and vegetables can greatly vary depending on cultivar type, crop production practices, and post-harvest treatment.  This paper explores the relationship between such variables and phytochemical levels, studying different brassicas and radishes.  The study found that cultivar type and genetic variation have the most significant affect on phytochemical levels, and ecophysical factors such as climate and irradiation, as well as water and nutrition supply influence the levels as well.  The study discusses the important role of sulfur as a micronutrient to increase amino acid levels, and also cites studies that show reducing nitrogen promotes higher levels of glucosinolates.  The author also cites further potential for increasing glucosinolates and anthocyanins by applying elicitors such as amino acids.