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