Carotenoids
- Beta-carotene: Orange/yellow fruits and vegetables (carrots, cantaloupe); dark leafy greens (spinach, kale)
- Lycopene: Red-fleshed fruits and vegetables (watermelon, tomato)
- Lutein/Zeaxanthin: Romaine lettuce, dark leafy greens, citrus fruits, corn, egg yolks
Flavonoids
- Anthocyanidins: Berries, grapes, wine
- Catechins: Tea, cocoa
- Flavonols: Tea, cocoa, coffee, berries, grapes, apples, wine
- Flavonones: Citrus fruits
- Isoflavones/Phytoestrogens (daidzein, equol, enterolactone, genistein): Soybeans, whole wheat, flaxseed
- Quercetin: Apples, tea, capers, citrus fruits
Organosulfurs: Cabbages, Brussels sprouts, cauliflower
Selenium: Brazil nuts, red meat, tuna
Sulfides: Onions, garlic, leeks, chives
Vitamin C: Citrus fruits, bell peppers, broccoli, kiwifruit
Vitamin E (tocopherols): Wheat germ, mono-unsaturated oils (sunflower oil, safflower oil), tree nuts (almonds, hazelnuts), peanuts
Karen Ansel, MS, RD
Add Comment |
PAGE:1
