Genetically Improved Crops - The Oxford Topic of Food, Politics, and Society - page 75

Table 3.2 Examples of Plant Components with Suggested Functionality1

Class/Components Source2 Potential Health Benefit

Carotenoids
Alpha-carotene

Carrots Neutralizes free radicals that may

cause damage to cells

Beta-carotene Various fruits, vegetables Neutralizes free radicals

Lutein Green vegetables Contributes to maintenance of

healthy vision

Lycopene Tomatoes and tomato products

(ketchup, sauces)

May reduce risk of prostate
cancer

Zeaxanthin Eggs, citrus, maize Contributes to maintenance of

healthy vision

Dietary Fiber

Insoluble fiber Wheat bran May reduce risk of breast and/or

colon cancer

Beta glucan c Oats May reduce risk of cardiovascular

disease (CVD)

Soluble iber c Psyllium May reduce risk of CVD

Whole Grains c Cereal grains May reduce risk of CVD

Collagen Hydrolysate Gelatin May help improve some

symptoms associated with
osteoarthritis

Fatty Acids

Omega-3 fatty acids—DHA/EPA Tuna; fish and marine oils May reduce risk of CVD and

improve mental, visual functions

Conjugated Linoleic acid (CLA) Cheese, meat products May improve body composition,

may decrease risk of certain
cancers

Gamma Linolenic Acid Borage, evening primrose May reduce inflammation risk of

cancer, CVD disease, and improve
body composition

Flavonoids

Anthocyanidins: cyanidin Berries Neutralize free radicals; may

reduce risk of cancer

Hydroxycinnamates Wheat Antioxidant-like activities; may

reduce risk of degenerative
diseases

Flavanols: Catechins, Tannins Tea (green, catechins), (black,

tannins)

Neutralize free radicals; may
reduce risk of cancer

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