PhytochemicalsOnline version Matching Activity for Phytochemicals by Chloe Yu 1 Allyl Sulfides 2 Carotenoids 3 Flavonoids 4 Indoles 5 Phenolic Acids 6 Saponins 7 Terpenes kills cancerous carcinogens onions, garlics, chives, and leeks acts as antioxidants keeps healthy eye tissue carotenes xanthophylls reduce the risk of heart disease and stroke responsible for flavor characteristics of foods Dark chocolate, apples, blueberries, red onions, cranberries, and tea isoflavenoids Stimulate enzymatic reactions broccoli, cabbage, kale, and cauliflower Isothiocyanates Reduce damage to lungs from tobacco Berries, citrus fruits, tomatoes, carrots, whole grains, and nuts polyphenols Blocks DNA reproduction in cancer cells Spinach, tomatoes, potatoes, beans, soybeans, sugar beets, and legumes Responsible for flavors of citrus fruits and many herbs and seasonings Blocks formation of cancer cells and the development of tumors Citrus peel and cherries
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