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MABS Nutrition > Phytochemicals—Potential Health Effects and Food Sources---------------------------------------- > Flashcards

Phytochemicals—Potential Health Effects and Food Sources---------------------------------------- Flashcards

1
Q

Alkylresorcinols (phenolic lipids)

A

Whole-grain wheat and rye

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2
Q

Allicin (organosulfur compound)

A

Chives, garlic, leeks, onions

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3
Q

Capsaicin

A

Hot peppers

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4
Q

Carotenoids (include beta-carotene, lycopene, lutein, zeaxanthin, and hundreds of related compounds)

A

Deeply pigmented fruits and vegetables (apricots, broccoli, cantaloupe, carrots, pumpkin, spinach, sweet potatoes, tomatoes)

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5
Q

Curcumin

A

Turmeric, a yellow-colored spice

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6
Q

Flavonoids (include flavones, flavonols, isoflavones, anthocyanidins, and others)

A

Widespread and common in many foods from plants: berries, black tea, celery, citrus fruits, green tea, olives, onions, oregano, grapes, purple grape juice, soybeans and soy products, vegetables, whole wheat and other whole grains, wine, chocolate

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7
Q

Genistein and daidzein (isoflavones)

A

Soybeans, soy flour, soy milk, tofu, textured vegetable protein, other legume products

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8
Q

Indoles (organosulfur compounds)

A

Cruciferous vegetables such as broccoli, brussels sprouts, cabbage, cauliflower, horseradish, mustard greens, kale

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9
Q

Isothiocyanates (organosulfur compounds that include sulforaphane)

A

Cruciferous vegetables such as broccoli, broccoli sprouts, cabbage, cauliflower, horseradish, mustard greens, kale

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10
Q

Lignans

A

Seeds (particularly flaxseed), whole grains, soybeans, lentils, broccoli

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11
Q

Monoterpenes (including limonene)

A

Citrus fruit peels and oils

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12
Q

Phenolic acids

A

Coffee beans, tea, fruits (apples, blueberries, blackberries, raspberries, cherries, grapes, oranges, pears, prunes), oats, potatoes, soybeans, spinach, broccoli, kale

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13
Q

Phytic acid

A

Whole grains

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14
Q

Resveratrol

A

Red wine, peanuts, grapes, raspberries

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15
Q

Saponins (glucosides)

A

Alfalfa sprouts, other sprouts, green vegetables, potatoes, tomatoes

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16
Q

Tannins

A

Black-eyed peas, grapes, lentils, red and white wine, tea

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17
Q

Black-eyed peas, grapes, lentils, red and white wine, tea

A

Tannins

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18
Q

Alfalfa sprouts, other sprouts, green vegetables, potatoes, tomatoes

A

Saponins (glucosides)

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19
Q

Red wine, peanuts, grapes, raspberries

A

Resveratrol

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20
Q

Whole grains

A

Phytic acid

21
Q

Coffee beans, tea, fruits (apples, blueberries, blackberries, raspberries, cherries, grapes, oranges, pears, prunes), oats, potatoes, soybeans, spinach, broccoli, kale

A

Phenolic acids

22
Q

Citrus fruit peels and oils

A

Monoterpenes (including limonene)

23
Q

Seeds (particularly flaxseed), whole grains, soybeans, lentils, broccoli

A

Lignans

24
Q

Cruciferous vegetables such as broccoli, broccoli sprouts, cabbage, cauliflower, horseradish, mustard greens, kale

A

Isothiocyanates (organosulfur compounds that include sulforaphane)

25
Q

Cruciferous vegetables such as broccoli, brussels sprouts, cabbage, cauliflower, horseradish, mustard greens, kale

A

Indoles (organosulfur compounds)

26
Q

Soybeans, soy flour, soy milk, tofu, textured vegetable protein, other legume products

A

Genistein and daidzein (isoflavones)

27
Q

Widespread and common in many foods from plants: berries, black tea, celery, citrus fruits, green tea, olives, onions, oregano, grapes, purple grape juice, soybeans and soy products, vegetables, whole wheat and other whole grains, wine, chocolate

A

Flavonoids (include flavones, flavonols, isoflavones, anthocyanidins, and others)

28
Q

Turmeric, a yellow-colored spice

A

Curcumin

29
Q

Deeply pigmented fruits and vegetables (apricots, broccoli, cantaloupe, carrots, pumpkin, spinach, sweet potatoes, tomatoes)

A

Carotenoids (include beta-carotene, lycopene, lutein, zeaxanthin, and hundreds of related compounds)

30
Q

Hot peppers

A

Capsaicin

31
Q

Chives, garlic, leeks, onions

A

Allicin (organosulfur compound)

32
Q

Whole-grain wheat and rye

A

Alkylresorcinols (phenolic lipids)

33
Q

Act as antioxidants, possibly reducing risks of cancer and other diseases.

A

Carotenoids (include beta-carotene, lycopene, lutein, zeaxanthin, and hundreds of related compounds)

34
Q

Acts as an antioxidant and anti-inflammatory agent; may reduce blood clot formation; may inhibit enzymes that activate carcinogens.

A

Curcumin

35
Q

Act as antioxidants; scavenge carcinogens; bind to nitrates in the stomach, preventing conversion to nitrosamines; inhibit cell proliferation.

A

Flavonoids (include flavones, flavonols, isoflavones, anthocyanidins, and others)

36
Q

Phytoestrogens that inhibit cell replication in GI tract; may reduce or elevate risk of breast, colon, ovarian, prostate, and other estrogen-sensitive cancers; may reduce cancer cell survival; may reduce risk of osteoporosis.

A

Genistein and daidzein (isoflavones)

37
Q

May trigger production of enzymes that block DNA damage from carcinogens; may inhibit estrogen action.

A

Indoles (organosulfur compounds)

38
Q

Act as antioxidants; inhibit enzymes that activate carcinogens; activate enzymes that detoxify carcinogens; may reduce risk of breast, prostate, and colorectal cancers.

A

Isothiocyanates (organosulfur compounds that include sulforaphane)

39
Q

Phytoestrogens that block estrogen activity in cells, possibly reducing the risk of cancer of the breast, colon, ovaries, and prostate.

A

Lignans

40
Q

May trigger enzyme production to detoxify carcinogens; inhibit cancer promotion and cell proliferation.

A

Monoterpenes (including limonene)

41
Q

May trigger enzyme production to make carcinogens water-soluble, facilitating excretion.

A

Phenolic acids

42
Q

Binds to minerals, preventing free-radical formation, possibly reducing cancer risk.

A

Phytic acid

43
Q

Acts as antioxidant; may inhibit cancer growth; may reduce inflammation, LDL oxidation, and blood clot formation.

A

Resveratrol

44
Q

May interfere with DNA replication, preventing cancer cells from multiplying; stimulate immune response.

A

Saponins (glucosides)

45
Q

Act as antioxidants; may inhibit carcinogen activation and cancer promotion.

A

Tannins

46
Q

Modulates blood clotting, possibly reducing the risk of fatal clots in heart and artery disease.

A

Capsaicin

47
Q

Antimicrobial that may reduce ulcers; may lower blood cholesterol.

A

Allicin (organosulfur compound)

48
Q

May contribute to the protective effect of grains in reducing the risks of diabetes, heart disease, and some cancers.

A

Alkylresorcinols (phenolic lipids)

MABS Nutrition (24 decks)

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