Certain physiologically active components are believed to
deactivate carcinogens or function as antioxidants. Among these are the carotenoids (from green
vegetables), poliphenols (from onions and garlic), indoles (from cruciferous
vegetables), and the all1 sulfides (from garlic, chives, and onions). These phytochemicals may play an important role in sparking
the body to fight and slow the development of some diseases such as
cancer. At this time, however, the exact
mechanism through which the various phytochemicals reduce the formation of
cancer cells is not understood. Although
it is generally agreed that these foods are important in planning food selections,
no precise recommendations regarding the amounts of various phytochemical-rich
plants have been made.
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