responsible for flavor characteristics of foods
Spinach, tomatoes, potatoes, beans, soybeans, sugar beets, and legumes
Reduce damage to lungs from tobacco
carotenes
onions, garlics, chives, and leeks
Isothiocyanates
polyphenols
broccoli, cabbage, kale, and cauliflower
Berries, citrus fruits, tomatoes, carrots, whole grains, and nuts
Dark chocolate, apples, blueberries, red onions, cranberries, and tea
Blocks DNA reproduction in cancer cells
Blocks formation of cancer cells and the development of tumors
isoflavenoids
kills cancerous carcinogens
keeps healthy eye tissue
xanthophylls
Responsible for flavors of citrus fruits and many herbs and seasonings
acts as antioxidants
Citrus peel and cherries
Stimulate enzymatic reactions
reduce the risk of heart disease and stroke