Nutrition: Phytonutrients

Terpenes – Greens, grains, Fermented Soya – Protects lipids blood and other body fluids.

Carotenoids – Yellow, orange and red plant pigments – Protects tissue throughout the body.

Limonoids – Orange, Grapefruit and Lemon Peels – Protects lung tissue and cleans congestive mucus

Phytosterols – Green, yellow vegetables and sprouts – Blocks arterial cholesterol

Phenols – Berries, grapes, blue-red and violet foods – Block enzymes that cause inflammation

Flavonoids – Chamomile, buckwheat, gingko, grapefruit – Helps blood pressure and platelet function

Authocyanidins – Citrus, parsely, fenugreek – Strengthens colon

Isoflavones – Bean and Legume sprouts, Fermented Soya – Helps Breast, Uterine and Prostate Cancer

Thiols – Garlic/onions, broccoli sprouts – Anti-Cancer

Glucosinolates – Broccoli, Cauliflower, Brussel Sprouts, Kale and Sprouts made from them – Assist liver, white blood cells and cytokines functions

Allylicsulfides – Garlic and onion sprouts, leeks, scallions and chives – Anti-mutagenic and anti-cancer properties, immune and cardio vascular protection.

Indoles – Rosehips amela berries – Help in utilization of vitamin C

Tocotrienols – Sprouted grains, palm and coconut oil – Inhibit breast cancer cell growth

Lipoic Acid – Sunflower, clover, radish, fenugreek sprouts – Live detox, protects Vitamin E and C

Vol 20 Issue 4 Page 3