Phytochemical Families
Family |
What They Do |
Where They're Found |
Terpenes |
Carotenes, limonoids, saponins |
Activate body's protective enzymes, protect eyes, act as antioxidants, modify hormones, help block cholesterol absorption, protect cellular differentiation |
Green, red and yellow vegetables and fruits; grains; legumes; nuts; seeds; herbs such as ginseng, chamomile, gotu kola |
Organosulfur compounds |
Indol-3-carbinol, thiosulfonates, isothiocyanates |
Boost cancer-fighting enzymes, block mutagenesis, inhibit cholesterol synthesis, may lower blood pressure |
Cruciferous vegetables; mustard family; onion family |
Phenols |
Polyphenols, anthocyanidins, catechins, isoflavones, tannins |
Protect heart and vascular system, protect against colon cancer, modify hormone response, prevent dental caries |
Berries, grapes, red wine, green leafy vegetables, soy foods, green tea, herbs |
Organic acids, Polysaccharides |
Lactones, celluloses, arabinogalactans, pectins, fructans, glucans |
Block nitrosamine effects, promote growth of beneficial intestinal bacteria, modulate immune system, may help prevent colon cancer |
Fruit, mushrooms, yeast, herbs, spices |
Lipids (also zoochemicals) |
Isoprenoids, oils, fatty acids, phytosterols |
Reduce platelet aggregation, blood clotting, inflammation, nervous system disorders; balance hormones; modify autoimmune conditions |
Dark-green leafy vegetables, nuts, soy oil, wheat germ, herbs, animal foods |
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