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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