Commonly consumed foods with potential functional properties and health benefits
Foods |
Probable bioactive component(s) responsible for health benefits |
Possible health benefits |
Grain Products, Fruits and Vegetables |
Dietary Fiber |
Reduce risk to cancer |
Grain Products, Fruits and Vegetables |
Fiber, particularly Soluble Fiber |
Lower risk of coronary heart disease |
Soya bean |
Phytosterols, isoflavones, saponins, phenolic acids, phytic acid |
Anticarcinogens, lower blood cholesterol |
Broccoli and other cruciferous vegetables |
Glucosinolates are converted to indoles, isothiacyanates |
Reduce risk to cancer |
Tomato, papaya watermelon |
Lycopene |
Reduce risk to cancer |
Hawthorn Fruit |
Flavonoids |
Reduce risk to coronary heart disease |
Mushroom |
Eritadenine |
Lower blood cholesterol |
Marine fish |
Omega 3 fatty acids (DHA, EPA) |
Reduce risk to coronary heart disease |
Tea (green and black) |
flavonoids, especially catechins |
Reduce risk to coronary heart disease |
Yoghurt |
Bifido bacteria |
Improve gut health and reduce risk to colon cancers |
Turmeric |
Curcumin |
Carminative, astringent and antiseptic; reduce risk to cancer |
Ginger |
Gingerol |
Relieves flatulence, anti inflammatory action |
Garlic |
Allyl sulphur compounds |
Lower blood cholesterol, inhibit cancer process |
Rice bran oil |
Phytosterols, oryzanol, tocotrienol |
Lower blood cholesterol |