ÊÖ»ú°æ
|
Class/Components |
Source |
Claimed or Potential Benefit* |
|
Carotenoids |
||
|
Alpha-carotene |
carrots |
neutralises free radicals which damage cells |
|
Beta-carotene |
fruits, vegetables |
neutralises free radicals |
|
Lutein |
green vegetables |
contributes to the maintenance of a healthy vision |
|
Lycopene |
tomato products |
may reduce risk of prostate cancer |
|
Zeaxanthin |
eggs, citrus, corn |
contributes to the maintenance of a healthy vision |
|
Collagen Hydrolysate |
||
|
Collagen Hydrolysate |
gelatine |
may improve some osteoarthritis symptoms |
|
Dietary Fibre |
||
|
Insoluble fibre |
wheat bran |
reduces risk of breast and/or colon cancer |
|
Beta glucan** |
oats |
reduces risk of cardiovascular disease |
|
Soluble fibre** |
psyllium |
reduces risk of cardiovascular disease |
|
Whole Grains** |
cereal grains |
reduces risk of cardiovascular disease |
|
Fatty Acids |
||
|
Omega-3 fatty acids - DHA/EPA |
tuna, fish, marine oils |
reduces risk of cardiovascular disease** and improves mental and visual functions |
|
Conjugated Linoleic acid (CLA) |
cheese, meat products |
improves body composition, decreases risk of certain cancers |
|
Flavonoids |
||
|
Anthocyanidins |
fruits |
reduces risk of certain types of cancer |
|
Catechins |
tea |
reduces risk of certain types of cancer |
|
Flavanones |
citrus |
reduces risk of certain types of cancer |
|
Flavones |
fruits/vegetables |
reduces risk of certain types of cancer |
|
Glucosinolates, Indoles, Isothiocyanates |
||
|
Sulphoraphane |
cruciferous vegetables |
reduces risk of certain types of cancer |
|
Phenols |
||
|
Caffeic acid, Ferulic acid |
fruits, vegetables, citrus |
reduce risk of degenerative diseases, heart disease, eye disease |
|
Plant Sterols |
||
|
Stanol ester** |
corn, soy, wheat |
lowers blood cholesterol levels |
|
Prebiotic/Probiotics |
||
|
Jerusalem artichokes, shallots, onion powder |
improve gastrointestinal health |
|
|
yoghurt, dairy products |
improve gastrointestinal health, reduce bacterial diarrhoea** |
|
|
Saponins |
||
|
Saponins |
soybeans, soy foods, soy protein-containing foods |
lower LDL cholesterol; contain anti-cancer enzymes |
|
Soy Protein |
||
|
Soy Protein** |
soybeans and soy foods |
25 g/day reduce risk of heart disease |
|
Phytoestrogens |
||
|
Isoflavones - Daidzein, Genistein |
soybeans and soy foods |
reduce menopause symptoms |
|
Lignans |
flax, rye, vegetables |
protect against heart disease and some cancers, lower LDL cholesterol, total cholesterol and triglycerides |
|
Sulfides/Thiols |
||
|
Diallyl sulfide |
onions, garlic, olives, leeks, scallions |
lowers LDL cholesterol, maintains health immune system |
|
Allyl methyl trisulfide, Dithiolthiones |
cruciferous vegetables |
lowers LDL cholesterol, maintains health immune system |
|
Tannins |
||
|
Proanthocyanidins |
cranberry products, cocoa, chocolate |
improve urinary tract health, reduce risk of cardiovascular disease |
* Many of the components listed have not been tested in long-term studies using humans. Claims are often only based on laboratory research and may not be valid for all population groups.
** FDA approved health claim established for component (in the USA) or scientific valid evidence for most population groups
