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