Phytochemical

3. are a subgroup of flavonoids found in soy products
5. helps plants endure extreme weather,pests and resist disease
7. found in papayas,oranges and tangerines
9. group of compounds that contain sulfur and increase enzymes
10. stimulate many enzymatic such as the breakdown of estrogen become more available when vegetables are cooked
12. responsible for the flavors of and many herbs and seasonings
13. is found in pumpkin and carorots
14. molecules formed from a sugar reacting with an alcoholic appears to block dns repelcaiton in cancer cells by interfering with enzyme reaction
15. act as antioxidants, changing harmful free radicals into harmless compounds

1. are responsible for the flavor characteristics of foods
2. has antifungal, anti-inflammatory, antiviral, and antibacterial properties
4. are weak acids that have a hydroxyl group attached to an aromatic ring
6. are 2 sub groups of cartoneids
8. May reduce prostate cancer and is found in tomato products, watermelon, guava, and red peppers
11. is found in dark green and yellow vegetables