from http://www.dwlz.com/HealthyLife/healthy50.html
ANTHOCYANINS: Plant pigments that help protect you from heart disease.
ANTIOXIDANT: A substance that prevents harmful molecules called free radicals from damaging DNA. Free radicals may be a cause of cancer, heart disease and other chronic diseases.
CAROTENOIDS: Antioxidant plant pigments that are converted to vitamin A by the body. There are several types: beta-carotene, a major plant source of vitamin A, which lowers the risk for heart disease and cancer; lutein and zeaxanthin, which are linked to a reduced risk of age-related macular degeneration, a major cause of vision loss and blindness in older adults; lycopene, linked with a lower risk of heart attack and cancer.
CONJUGATED LINOLEIC ACID: Beef, lamb and full-fat cheeses are rich in CLA, which halts tumor formation in animals.
ELLAGIC ACID: A plant compound that detoxifies and traps carcinogens.
FLAVONOIDS: Plant compounds that deter cancer in a number of ways.
FOLIC ACID: B vitamin that helps prevent birth defects and lower levels of homocysteine, an amino acid linked to heart disease.
INDOLES: Compounds that help fight cancer.
ISOFLAVONES: Compounds that act as weak estrogens (phytoestrogens). Eating 90 mg of isoflavones daily can improve bone density.
ISOTHIOCYANATES: Compounds, including sulphoraphane, that protect against cancer.
LIGNANS: Phytoestrogens that help prevent cancer.
MONOUNSATURATED FAT: The heart-healthiest type of fat.
OMEGA-3 FATTY ACIDS: A type of fat that reduces the risk factors for heart disease.
ORGANOSULFIDES: Substances that help lower cholesterol.
PHYTOESTROGENS: Compounds that are structurally similar to human estrogen. One difference: They do not promote breast and endometrial cancer. In fact, they help protect against these cancers, while providing many of the same heart-and bone-protective effects as human estrogen.