Tuesday, 6 May 2014

Plant Foods And Their Anticancer Compounds

The list of plant foods that have been investigated for their anticancer effects is large. Many of these foods have been chemically analysed and the active anti-cancer compounds identified. Eating these compounds in isolation is not recommended as whole plant food is likely required for the beneficial effects. Nevertheless it is interesting to know the chemicals responsible for some of the pharmacological activity. Here is a list of some of the ones currently under study.

Plant Food

Anti-Cancer Compound

Alfalfa sprouts
Coumestrol
Apple
Quercetin
Artichoke
Silymarin
Aubergine
Nasuin
Avocado
Alpha-carotene
Barley
Phytates
Basil and rosemary
Ursolic acid
Berries
Anthocyanins
Black tea
Theaflavin
Brassica vegetables
Indole 3-carbinol, glucosinolates
Capers
Kaempferol
Celery
Apigenin
Cherries
Cyanidin
Chilli peppers
Capsaicin
Clove
Eugenol
Cocoa
Proanthocyanidins
Fennel, anise and coriander
Anethol
Fatty fish
Omega 3 fatty acids
Garlic
Allicin, DADS. DAS, Ajoene
Ginger
6-gingerol
Grapefruit
Naringenin
Green tea
Catechins
Lentils
Lignans
Lettuce
Zeaxanthin
Mango
Beta-cryptoxanthin
Marine algae
Fucoxanthins
Onions
Quercetin
Olives
Squalene, terpenoids
Oranges
Hesperidin
Parsley
Apigenin
Pear
Hydroxycinnamic acid
Shiitake mushrooms
Lentinan
Soy
Genistein, daidzein
Spinach
Luteolin
Thyme
Luteolin
Tomatoes
Lycopene
Turmeric
Curcumin
Wheat bran
Fibre
Red wine
Resveratrol

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