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Page 51
| cancers; may prevent arteriosclerosis, heart disease, and stroke |
| F.Y.I. |
| Tomatoes contain an estimated ten thousand phytonutrients. |
| Indoles |
| Best sources: cauliflower, broccoli, cabbage, and mustard greens. |
| What they do: lower levels of harmful estrogen, reducing the risk of estrogen-induced breast cancer; activate enzymes that detoxify carcinogens, particularly in the gastrointestinal tract. |
| Phytosterols |
| Best sources: found in most plants, particularly green and yellow vegetables. |
| What they do: block absorption of dietary cholesterol and help excrete it from the body; block the development of tumors in the breast, colon, and prostate; reduce inflammation. |
| Saponins |
| Best sources: tomatoes, potatoes, chickpeas, soybeans, spinach, asparagus, nuts, and oats. |
| What they do: stimulate the immune system; block absorption of dietary cholesterol and help excrete it from the body; may help prevent heart disease and some cancers. |
| Glucosinolates |
| Best sources: cauliflower, broccoli, cabbage, and other cruciferous vegetables. |
| What they do: activate enzymes that detoxify the liver; block enzymes that promote tumor growth, particularly in the stomach, esophagus, lungs, colon, and breasts; regulate white blood cells, which protect the immune system. |
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