Agriculture Reference
In-Depth Information
tAble 13.1
bioactive components in foods, sources, and Purported benefits
bioactive component
sources
benefits
Soy foods
Soybeans, soy protein
Reduce risk of CHD
Daidzein, genestein
Soy
Menopausal health, immunity,
bone health
carotenoids
β
-Carotene
Citrus, carrots, pumpkin, squash
Free radical scavenger,
converted to vitamin A in vivo
Lutein, zeazanthin
Spinach, corn, eggs, citrus
Antioxidant, eye health
Lycopene
Tomatoes, watermelon
Antioxidant, prostate health
dietary fats (fatty Acids)
Monounsaturated fatty acids
Olive oil, canola oil
Reduced risk of CHD
Conjugated linoleic acid
Beef, lamb, dairy products
Immune function and improved
body composition
Omega-3 fatty acids
Fish and fish oils
Reduced risk of CHD, improved
mental acuity, vision
dietary fiber and Prebiotics
Insoluble fiber
Cereal bran (wheat and corn)
Digestive health, cancer
prevention
β-Glucans
Oatmeal, oat bran, barley
Reduces CHD risk
Soluble fiber
Psyllium, beans, apples
Reduces CHD risk
Whole grains
Wheat, brown rice, cereals
Reduces CHD risk, control
serum glucose levels
Inulin and
fructooligosaccharides
Whole grains, fruit, garlic,
onions
Improved immunity,
gastrointestinal health, mineral
absorption
Probiotics
Yogurt, culture dairy
Immune function,
gastrointestinal health
sulfur compounds
Allyl sulfides
Onions, leeks, garlic
Immunity, heart health
Dithiothionones
Cruciferous vegetables
Immunity and detoxification
Sulforaphane
Broccoli, cauliflower, kale
Cellular antioxidant,
detoxification
Phytosterols and satanols
Soy, wood, in fortified table
spreads
Reduce LDL cholesterol
flavonoids
Anthocyanins: cyanidin,
malvidin, delphinidin
Cane berries, cherries, grapes,
red wine
Antioxidant defenses
Flavone-3-ols: catechins,
epicatechins, procyanidins
Tea, chocolate, apples
Heart health, anti-inflammatory
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