Genetically Improved Crops - The Oxford Topic of Food, Politics, and Society - page 76

Table 3.2 Continued

Class/Components Source2 Potential Health Benefit

Flavanones Citrus Neutralize free radicals; may

reduce risk of cancer

Flavones: quercetin Fruits/vegetables Neutralize free radicals; may

reduce risk of cancer

Glucosinolates, Indoles, Isothiocyanates

Sulphoraphane Cruciferous vegetables (broccoli,

kale), horseradish

Neutralizes free radicals; may
reduce risk of cancer

Phenolics

Stilbenes—Resveratrol, Grapes May reduce risk of degenerative

diseases; heart disease; cancer.
May have longevity effect

Caffeic acid, Ferulic acid Fruits, vegetables, citrus Antioxidant-like activities; may

reduce risk of degenerative
diseases; heart disease, eye disease

Epicatechin Cacao Antioxidant-like activities; may

reduce risk of degenerative
diseases; heart disease

Plant Stanols/Sterols

Stanol/Sterol ester c Maize, soy, wheat, wood oils May reduce risk of coronary heart

disease (CHD) by lowering blood
cholesterol levels

Prebiotic/Probiotics

Fructans, Inulins,
Fructo-oligosaccharides (FOS)

Jerusalem artichokes, shallots,
onion powder

May improve gastrointestinal
health

Lactobacillus Yogurt, other dairy May improve gastrointestinal

health

Saponins Soybeans, soy foods, soy

protein-containing foods

May lower LDL cholesterol;
contains anti-cancer enzymes

Soybean Protein Soybeans and soy-based foods 25 g/day may reduce risk of heat

disease

Phytoestrogens

Isoflavones—Daidzein, Genistein Soybeans and soy-based foods May reduce menopause

symptoms, such as hot flashes,
reduce osteoporosis, CVD

Lignans Flax, rye, vegetables May protect against heart disease

and some cancers; may lower LDL
cholesterol, total cholesterol, and
triglycerides

(Continued)