Selected Phytochemicals: Potential Functions and Food Sources

Phytochemical	Function	Food Source
Isoflavones	Blocks estrogen from entering cells, possibly lowering the risk of ovarian and breast cancer; protects against heart disease by reducing blood clotting and cholesterol levels	Soy foods
Lycopene	Powerful antioxidant; linked to reduced prostate cancer risk	Red pigment in tomatoes, pink grapefruit, watermelon, raspberries, strawberries, guava
Saponins	Interferes with DNA replication, preventing cancer cells from multiplying	Dried beans, legumes, garlic, oats, asparagus
Flavonoids	Inhibits the aggregation and adhesion of platelets in the blood; inhibits the oxidation of LDL	Orange and grapefruit juice, tea, onions, soy, red wine
Allyl sulfides	Stimulates enzymes that detoxify cancer-causing substances; cholesterol-lowering and anti-hypertensive heart health functions	Allium vegetables: onions, garlic, leeks, chives, shallots
Indoles	Increases the conversion of estrogen to its inactive form, possibly reducing breast cancer risk	Brassica vegetables: broccoli, cauliflower, kale, Brussels sprouts, cabbage, kohlrabi
Lutein, Zeaxanthin	Defends cells from damaging effects of free radicals and can protect eyes from macular degeneration and the development of cataracts	Kale, collard greens, broccoli, spinach, tangerines, oranges
Quercetin	Acts as an anti-inflammatory and can relieve allergies and fight infection	Tomatoes, oregano, apples, onions, lettuce

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