The list of plant foods that have been investigated for their anticancer effects is large. Many of these foods have been chemically analysed and the active anti-cancer compounds identified. Eating these compounds in isolation is not recommended as whole plant food is likely required for the beneficial effects. Nevertheless it is interesting to know the chemicals responsible for some of the pharmacological activity. Here is a list of some of the ones currently under study.
Plant Food |
Anti-Cancer Compound |
Alfalfa sprouts |
Coumestrol |
Apple |
Quercetin |
Artichoke |
Silymarin |
Aubergine |
Nasuin |
Avocado |
Alpha-carotene |
Barley |
Phytates |
Basil and rosemary |
Ursolic acid |
Berries |
Anthocyanins |
Black tea |
Theaflavin |
Brassica vegetables |
Indole 3-carbinol, glucosinolates |
Capers |
Kaempferol |
Celery |
Apigenin |
Cherries |
Cyanidin |
Chilli peppers |
Capsaicin |
Clove |
Eugenol |
Cocoa |
Proanthocyanidins |
Fennel, anise and coriander |
Anethol |
Fatty fish |
Omega 3 fatty acids |
Garlic |
Allicin, DADS. DAS, Ajoene |
Ginger |
6-gingerol |
Grapefruit |
Naringenin |
Green tea |
Catechins |
Lentils |
Lignans |
Lettuce |
Zeaxanthin |
Mango |
Beta-cryptoxanthin |
Marine algae |
Fucoxanthins |
Onions |
Quercetin |
Olives |
Squalene, terpenoids |
Oranges |
Hesperidin |
Parsley |
Apigenin |
Pear |
Hydroxycinnamic acid |
Shiitake mushrooms |
Lentinan |
Soy |
Genistein, daidzein |
Spinach |
Luteolin |
Thyme |
Luteolin |
Tomatoes |
Lycopene |
Turmeric |
Curcumin |
Wheat bran |
Fibre |
Red wine |
Resveratrol |
RdB