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| Phytochemical | Source | Benefits |
| Carotenoids e.g. beta-carotene and lycopene. | Red, orange and green fruits and vegetables. For example: tomatoes, sweet potato, carrots, pumpkin, leafy greens and broccoli. Pistachios. Paprika and saffron. | Antioxidants. Role in improving immunity. Potential anti-carcinogens (inhibit cancer). |
| Flavonoids e.g. anthocyanins and quercetin | Berries, apples, citrus fruits, pecans, hazelnuts and almonds and, soybeans and soy products e.g. tofu, tempeh. | May inhibit: inflammation and tumour growth; improve immunity and support detoxification processes. |
| Isoflavones (daidzein and genistein) | Soybeans and soy products. | Antioxidants. Potential anti-carcinogens (inhibit cancer). |
| Phenolic Acid/ Polyphenols e.g. resveratrol | Green tea, grapes, wine, berries, citrus fruits, apples, whole grains and peanuts. | Antioxidants. Anti-inflammatory. May prevent cancer formation. |
| Indoles and Glucosinolates and sulphur compounds | Cruciferous vegetables (broccoli, cabbage, collard greens, kale, cauliflower and Brussels sprouts), garlic, asafetida. | May prevent cancer. |
| Isothiocyanates | Cruciferous vegetables, mustard seed, wasabi. | Antioxidants. May prevent cancer. |
| Inositol (phytic acid) | Bran from corn, oats, rice, rye and wheat, nuts, soybeans and soy products. | Antioxidants. May prevent cancer. |
| Terpenes e.g. limonene, sesquiterpenes | Cherries, citrus fruit peel, cumin, fennel, caraway, cinnamon, juniper, ginger, turmeric. | Potential roles in preventing cancer and oxidation and, strengthening immune function. |
