ABSTRACT
I. Introduction ...................................................................................... 334 II. Fruits and Vegetables....................................................................... 334
A. Population Studies..................................................................... 334 B. Phytochemical Feast.................................................................. 336 C. Carotenoids ................................................................................ 338 D. Flavonoids.................................................................................. 339 E. Pigments in Grapes and Cherries ............................................ 340 F. Isoprenoids and Phenolics ....................................................... 341 G. Fructose Oligosaccharides ........................................................ 342
III. Legumes............................................................................................ 342 A. Soy Isoflavones.......................................................................... 342 B. Effects on Lipid Levels.............................................................. 344 C. Protection against Cancer ......................................................... 346 D. Help for Menopause and Bone Loss....................................... 347
IV. Whole Grains ................................................................................... 348 A. Population Studies..................................................................... 348 B. Contents of the Grains.............................................................. 349
V. Nuts, Seeds and Oils ....................................................................... 349 A. Nuts and Heart Disease ............................................................ 350 B. The Contents of Nuts and Seeds ............................................. 350 C. Olive Oil .................................................................................... 352
VI. Herbs................................................................................................. 353 A. The Value of Onions and Garlic ............................................. 355 B. Protection against Heart Disease ............................................. 356 C. Protection against Cancer ......................................................... 357
VII. Conclusions ...................................................................................... 358 References .................................................................................................. 358
It is now recognized that foods contain a wide variety of physiologically active substances, in addition to the macronutrients, vitamins, minerals, and dietary fiber components.
