Phytochemical

2. may help eyes filter out harmful blue light
4. responsible for yellow,orange, and red pigments in fruits and vegetables.
9. act as _antioxidants,changing harmful free radicals into harmless compounds
11. are responsible for the flavor characteristics of foods They may help fight cancer and reduce the risk of heart disease
12. found in large amounts in broccoli, cabbage, kale, and cauliflower, the _cruciferous vegtables
13. responsible for the flavors of citrus fruits and many herbs and seasonings
14. has antifungal, anti-inflammatory, antiviral,and antibacterial properties
15. molecules formed from a sugar reacting with an alcohol

1. a group of compounds originally produced by a plant
3. enzyme reactions that rid the body of cancer-causing
5. a group of compounds that contain sulfur and increase enzyme reaction
6. a subgroup of indoles that protect against cancer by affecting enzyme reactions
7. are food products with ingredients that are modified to provide heath benefits beyond their traditional nutrients
8. may reduce prostate cancer and is found in tomato products, watermelon,guava,and red pepper
10. subgroup of flavonoids found mainly in soy products and legumes