Index

Page references in italics refer to illustrations

A

ABCG5 gene, and sitosterolemia 167

ABCG8 gene, and sitosterolemia 167

acetaminophen

and caffeine 37

guar gum interaction 142

acetylcholine, and Alzheimer disease 212

acetyl-coenzyme A (CoA), and lipoic acid 243

acetyl-L-carnitine (ALCAR)

and aging 232

and Alzheimer disease 235

chemical structure 229

and decreased sperm motility 236–237

and HIV/AIDS 235–236

as supplement 237–238

acid condensation products, indole-3-carbinol 116–117, 117, 118

acylcarnitines 230

adenoma, colorectal, and fiber 137

adenosine, chemical structure 31

adenosine triphosphate (ATP), and coenzyme Q₁₀ 215

aerobic exercise, and coenzyme Q₁₀ 222

aflatoxin-associated liver cancer 68–69

age, longevity and resveratrol 177

age-related macular degeneration (AMD) 3

and carotenoids 56–57

aging

and L-carnitine 232–233

and coenzyme Q₁₀ 217

ajoene 149, 150

alanine aminotransferase (ALT), and choline 209

albuterol, and caffeine 37

alcohol, and carotenoids 61

alcoholic beverages, and cardiovascular disease 176

allergies

and chitin/chitosan supplementation 142

nuts 21

allicin 149

decomposition 150

enteric-coated tablets 156

alliinase 149, 155

alliin, content in fresh garlic 155

Allium sativum 149

S- allylcysteine 149, 150

allyl isothiocyanate (AITC) 109

chemical structure 109

food sources 112

almonds, content in 1-oz. serving 19

Alzheimer disease

and acetylcholine 212

and ALCAR treatment 235

and L-carnitine 235, 238

and curcumin 78

and essential fatty acids 191, 196

and flavonoids 87

and fruits/vegetables 4

and lipoic acid 247

see also cognitive decline; dementia

American Cancer Society Cancer

Prevention Study II 255

amylase, chemical structure 133

anaphylaxis

and fiber supplements 142

and nut allergies 21

angina pectoris

and L-carnitine treatment 234

and coenzyme Q₁₀ 219

angiogenesis, inhibition of

by curcumin 76

by flavonoids 85

by indole-3-carbinol 119

by resveratrol 175

anthocyanins 84

content in selected foods 89

food sources 88

supplements 88

antibacterial activity, isothiocyanates 111

anticoagulant drugs

and flavonoids 90

and grapefruit juice 90

interactions with garlic 157

and phytosterols 168

and resveratrol 178–179

and soy isoflavones 103

anti-estrogenic activities

lignans 127

resveratrol 174

soy isoflavones 97

anti-inflammatory activity

curcumin 75

flavonoids 85

and garlic-derived compounds 151

induction 164

isothiocyanates 111

resveratrol 175

antimicrobial activity, garlic extracts 152

antioxidant activity/effects

carotenoids 53

chlorophyllin 68

curcumin 75

flavonoids 84

garlic-derived compounds 151

lipoic acid 243

resveratrol 174

antioxidant response element (ARE)

genes, and isothiocyanates 110

and organosulfur compounds 152

antioxidant supplements, and carotenoids 61

antiplatelet drugs

and flavonoids 90

and resveratrol 178–179

antiretroviral agents, and Lcarnitine deficiency 236

APC gene, and curcumin 76

apoptosis, induction of

by curcumin 76

by flavonoids 85

by garlic-derived compounds 152

by indole-3-carbinol 119

by isothiocyanates 110

by phytosterols 164

by resveratrol 175

apple, amount in one serving 4

arachidonic acid

chemical structure 83

food sources 196, 197

arrhythmia, cardiac, and coffee 35

arterial function, and soy isoflavones 98

arterial smooth muscle proliferation, and garlic-derived compounds 151

arthritis, rheumatoid, and essential fatty acids 193

aryl hydrocarbon receptor (AhR) 118

aspirin

and caffeine 37

and curcumin 79

and flavonoids 90

interaction with curcumin 79

and resveratrol 179

asthma

and essential fatty acids 194

and psyllium exposure 142 294

atherosclerosis

and coenzyme Q₁₀ 217, 218, 219–220

and garlic supplementation 153

athletic performance

and L-carnitine 237

and coenzyme Q₁₀ 222

see also exercise tolerance; physical performance

B

banana, amount in one serving 4

beans

and cardiovascular disease 14–15

cooked, amount in one serving 4

see also soy

benign prostatic hyperplasia (BPH), and phytosterols 166

benzoquinone biosynthesis 223

benzyl isothiocyanate (BITC) 109

chemical structure 109

food sources 112

betaine 209

biosynthesis

L-carnitine 229, 237

choline 212

coenzyme Q₁₀ 222–223

essential fatty acids 196

lipoic acid 242

R-lipoic acid 247

biotin, and lipoic acid 249

biotransformation enzymes 68

and curcumin 75

and garlic-derived compounds 151–152

and indole-3-carbinol 117, 118

and isothiocyanates 110, 112

and resveratrol 174–175

bipolar disorder, and essential fatty acids 194–195

birth defects

and choline 211–212

and coffee 36

bisdemethoxycurcumin, chemical structure 73

blood glucose see glycemia; glycemic control

blood pressure

and fiber intake 136

and garlic supplementation 153

high 1–2

body weight, and nuts 21

bone mineral density (BMD)

and fruits and vegetables 3

and lignans 129

and soy isoflavones 99–100

and tea 46

see also osteoporosis

borage seed oil 196

adverse effects 196

Brassica vegetables 8–13

brazil nuts, content in 1-oz. serving 19

breakfast cereals

and cardiovascular disease 25

and whole-grain intake 25, 27

see also cereals; whole grains

breast cancer

and cruciferous vegetables 9

and fiber 137–138

and glycemic index 256

and legumes 16

and lignans 128

and soy isoflavones 98, 101, 102

breast-feeding see lactation

breast milk, and garlic consumption 157

broccoli sprouts, and glucoraphanin 112–113

bumetanide, guar gum interaction 142

C

cafestol 35

chemical structure 31

in coffee 31–32

caffeinated cola 35

caffeine 30–31

chemical structure 31

drug interactions 48

metabolism, drugs altering 36–37

in tea vs. coffee 44

see also coffee; tea

calcium, and coffee 37

caloric restriction, and longevity 177

Camellia sinensis 42

campesterol 162

cancer

and choline 211

and coenzyme Q₁₀ supplementation 222

and coffee 35

and cruciferous vegetables 8

and curcumin 76, 77

and flavonoids 85, 86–87

and fruits/vegetables 2–3

and garlic-derived compounds 151–152

and garlic supplementation 154–155

and glycemic load 256

and green tea 45–46

and indole-3-carbinol 119

and isothiocyanates 111–112

and phytosterols 165–166

and resveratrol 177

and whole grains 25–26

see also carcinogens; specific cancer types, sites

carbamazepine, and psyllium absorption 142

carbohydrates

and glycemic load 253, 254

values for selected foods 254

and whole grains 24

carcinogen metabolism 110

and curcumin 75

and garlic-derived compounds 151–152

and isothiocyanates 110

carcinogens, detoxification 68

cardiac arrhythmias, and coffee 35

cardiac death, sudden, and essential fatty acids 190

cardiac surgery, and coenzyme

Q₁₀ supplementation 224

cardiovascular autonomic neuropathy (CAN) 246

cardiovascular disease

and L-carnitine 233–235

and carotenoids 56

and choline 211

and coenzyme Q₁₀ 217–218, 218–219

and coffee 34–35

and essential fatty acids 188–191

and fiber 136

and flavonoids 85–87

and garlic 152–153

and garlic-derived compounds 151

and glycemic load 255

and legumes 14–15

and lignans 128

and nuts 19–20

and phytosterols 164–165

prevention 1–2

and red wine polyphenols 176–177

and resveratrol 177

and soy isoflavones 97–98

and tea 44–45

and whole grains 25

see also coronary heart disease (CHD); heart failure

caries, dental, and tea 46–47

L-carnitine 229–241

biological activity 230–231

biosynthesis 237

chemical structure 229

content in selected foods 237

deficiency 231–232

dietary 230

and disease prevention 232–233

and disease treatment 233–237

food sources 237

intravenous 237

nutrient interactions 232

oral 237

primary systemic deficiency 231

safety 238 295

summary 238

supplements 230, 237–238

carnitine:acylcarnitine translocase (CACT) 230

carnitine deficiency primary myopathic 232

primary systemic 231

secondary 232

carnitine system, mitochondrial 231

α-carotene

chemical structure 52

content, selected foods 58

food sources 58

β-carotene

adverse effects 60

chemical structure 52

content, selected foods 58

food sources 58

safety 60

β-carotene supplements 59

and AMD 57

and cardiovascular disease 56

and cataracts 57

and lung cancer 54–55

carotenodermia 60

carotenoids 52–66

bioavailability 52–53

biological activities 53–54

chemical structure 52, 53

deficiency 54

and disease prevention 54–57

drug interactions 61

and immune system function 54

interactions among 62

interactions with phytosterols 168

intercellular communication 54

metabolism 52–53

safety 60–62

sources 57–60

summary 62

supplements 59–60

all-trans carotenoids 52, 53, 57

cashews, content in 1-oz. serving 19

cataracts

and carotenoids 57

and fruits and vegetables 3

catechins 44

in tea, chemical structures 42

CD4 T lymphocytes, and Lcarnitine 235–236

cell-cycle arrest

and indole-3-carbinol 118

induction, and curcumin 76

and isothiocyanates 110

and organosulfur compounds 152

and resveratrol 175

cell-cycle regulation, and flavonoids 85

cell membrane properties

and essential fatty acids 185

and phytosterols 164

cell signaling

and choline 209

pathways, flavonoid effects 84

cellulose

chemical structure 133

defined 134

effect on constipation 136

central nervous system, and tea extracts 90

cereals

fiber-rich, and weight loss 138

see also breakfast cereals; whole grains

cervical intraepithelial neoplasia, and indole-3-carbinol 119–120

CFTR gene, and curcumin 76

chelation see metal chelation

chitin

and allergy/anaphylaxis 142

defined 134

chitosan

and allergy/anaphylaxis 142

defined 134

sources 141

chlorogenic acid, in coffee 30, 30

chlorophyll 67–72

bioavailability 67

biological activities 67–68

chemical structure 67

disease prevention 68–69

metabolism 67

safety 70

sources 70

summary 70

supplements 70

chlorophyllin 67–72

antioxidant effects 68

bioavailability 67

biological activities 67–68

detoxification of carcinogens 68

disease prevention 68–69

as internal deodorant 69

metabolism 67

safety 70

summary 70

supplements 70

therapeutic effects 68

and wound healing 69

cholesterol

chemical structure 162

dietary, absorption 163

high-density lipoprotein (HDL) see HDL cholesterol

low-density lipoprotein (LDL) see LDL cholesterol and phytosterols 162, 163–164

cholesterol synthesis

and coenzyme Q₁₀ 224

inhibition, garlic-derived compounds 151

choline 209–214

adequate intake 210–211

content in selected food 213

deficiency 209–210

and disease prevention 211–212

and disease treatment 212

function 209

nutrient interactions 210, 210

safety 213

sources 212–213

summary 213

upper intake level 213

chronic obstructive pulmonary disease (COPD), and fruits/vegetables 4

chylomicrons 52

cinnamic acids 30

cirrhosis, and coffee 33–34

claudication, intermittent, and L-carnitine treatment 234–235

clopidogrel

interaction with curcumin 79

interaction with resveratrol 179

clozapine, and caffeine 37

coenzyme A (CoA)

and L-carnitine 230–231

and lipoic acid 243

coenzyme Q₁₀ 215–228

antioxidant functions 215

chemical structure 216

content in selected foods 223

deficiency 216

and disease prevention 217–218

and disease treatment 218–220

food sources 223

and Huntington disease 221–222

nutrient interactions 215–216

and Parkinson disease 221

safety 224

sources 222–224

summary 224–225

supplementation 223–224

and α-tocopherol 215–216, 217

toxicity 224

coffee 30–41

adverse effects 36

bioactive compounds in 30–32

caffeine content 44

decaffeinated see decaffeinated coffee

and disease prevention 32–34

drug interactions 36–37

nutrient interactions 37

safety 34–37

summary 37–38

see also caffeine

cognitive decline

and lipoic acid 247

and soy isoflavones 100

see also Alzheimer disease; dementia

cognitive function, and choline 212

cola, caffeinated 35

colorectal adenoma

and fiber 137

recurrence, and psyllium 137, 141

colorectal cancer

and coffee 33

and cruciferous vegetables 9

and fiber 137

and garlic supplementation 154

and tea 46

COMT gene, and tea flavonoids 46

congestive heart failure, and coenzyme Q₁₀ 218–219

constipation, and fiber 136

COPD see chronic obstructive pulmonary disease

coronary artery bypass graft (CAPG), and coenzyme Q₁₀ 219

coronary heart disease (CHD) 1

and essential fatty acids 188–189, 190, 192

and fiber 136

and fish consumption 190

and flavonoids 85–86

and lignans 128

and nuts 19–20

and phytosterols 165

and whole grains 25

see also cardiovascular disease; heart failure

Coumadin see warfarin

cow's milk-based infant formulas, vs. soy-based 102–103

COX2 gene, and curcumin 75

creatine, and coenzyme Q₁₀, in Huntington disease 221

cress, and isothiocyanates 110

Crohn disease, and essential fatty acids 193–194

cruciferous vegetables 8–13

and cancer risk 111–112

chewing 109, 116–117

and disease prevention 8–10

glucosinolate content 112

and glucosinolates 116

and I3C formation 116–117

intake recommendations 10

and isothiocyanates 109, 112

nutrient interactions 10

summary 11

β-cryptoxanthin

chemical structure 52

content, selected foods 59

food sources 58

Curcuma longa 73, 78

curcumin 73–82

adverse effects 78–79

bioavailability and metabolism 73–74

biological activities 75–76

chemical structure 73, 74

disease prevention 76

disease treatment 77–78

metabolites, chemical structures 74

and NF-κB-dependent gene transcription 75

safety 78–79

sources 78

summary 79

supplements 78

curcuminoids, chemical structures 73

cyclooxygenases (COXs) 75

and eicosanoid synthesis 186

CYP1A1, and curcumin 75

CYP1A2, and coffee 36

CYP3A4

and flavonoids 90

and indole-3-carbinol 121

and resveratrol 179

see also cytochrome P450

cysteine sulfoxides 149

cystic fibrosis

and curcumin 77–78

and essential fatty acid deficiency 187

cytochrome P450

and chlorophyllin 68

and coffee 36

and curcumin 75

and flavonoids 90

and grapefruit juice 90

and isothiocyanates 110, 113

and resveratrol 179

see also CYP1A1; CYP1A2; CYP3A4

D

daidzein 96

chemical structure 96

content in selected foods 101

daidzin 96

dalteparin, interaction with curcumin 79

DASH diet 1–2

decaffeinated coffee

and colorectal cancer 33

and pregnancy 36

and type 2 diabetes mellitus 32

decaffeinated green tea, adverse effects 47

dementia

and ALCAR treatment 235

and essential fatty acids 191, 196

and lipoic acid 247

see also Alzheimer disease; cognitive decline

demethoxycurcumin, chemical structure 73

dental caries, and tea 46–47

deodorant effects, chlorophyllin 69

depression, major, and essential fatty acids 194–195

detoxification enzymes, phase II, and flavonoids 85

dextrins, resistant, defined 134

diabetes mellitus

and coenzyme Q₁₀ 220

and coffee 32

and essential fatty acids 193

and fiber 137, 139

and fruits and vegetables 2

and glycemic load 254–255

and glycemic load, lowering 256–257

and legumes 14

and lipoic acid 244–245, 244–247

neuropathy, and lipoic acid 246

and nuts 20–21

vascular disease in, and lipoic acid 245

and whole grains 24

see also glycemic control; insulin resistance; insulin sensitivity

diabetic neuropathy, and lipoic acid 246

diallyl disulfide (DADS) 149, 150

diallyl sulfide (DAS) 149, 150

diallyl trisulfide (DATS) 149, 150

Dietary Approaches to Stop Hypertension (DASH) 1–2

diethylstilbestrol, chemical structure 175

digoxin

guar gum interaction 142

psyllium interaction 142

dihydrolipoic acid (DHLA) 242

and antioxidants 243

chemical structure 242

3,3′-diindolemethane (DIM) 117

chemical structure 117

as dietary supplement 121

diseases, quick reference 259–263

disodium copper chlorin e₄ 67, 68

diterpenes, in coffee 31, 31–32

diverticulitis 26

and fiber 138

diverticulosis, and fiber 138

docosahexaenoic acid (DHA) 183

adverse effects 197–198

and Alzheimer disease 191

and cardiovascular disease 190

chemical structure 83

and coronary heart disease 192

and diabetes mellitus 193

food sources 196

and nervous system 186

in pregnancy 188

and serum triglycerides 191

and visual and neurological development 187

doxorubicin, and L-carnitine supplementation 238

drug interactions 264–269

caffeine in tea 48 297

L-carnitine 238

carotenoids 61

choline 213

coenzyme Q₁₀ 224

coffee 36–37

curcumin 79

essential fatty acids 199

fiber supplements 142

grapefruit juice 90

green tea 48

indole-3-carbinol 121

lipoic acid 248

phytosterols 168

resveratrol 178–179

soy isoflavones 103

E

eicosanoids 75

synthesis 186

eicosapentaenoic acid (EPA) 183

adverse effects 197–198

and cardiovascular disease 189

chemical structure 83

and coronary heart disease 192

and diabetes mellitus 193

food sources 196, 197

in pregnancy 188

and serum triglycerides 191

encephalomyopathy, and coenzyme Q₁₀ 218

endometrial cancer

and glycemic index 256

and lignans 128

and soy isoflavones 98

endosperm, in grains 24

endothelial function see vascular endothelial function

endothelial nitric oxide synthase (eNOS) activity

and flavonoids 85

stimulation by resveratrol 176

enoxaparin, interaction with curcumin 79

enterodiol 126

chemical structure 126

enterolactone 126

chemical structure 126

enterolignans 126

epicatechin (EC) 42, 44

epicatechin gallate (ECG) 42, 44

epigallocatechin (EGC) 42, 44

epigallocatechin gallate (EGCG) 42, 44

epinephrine, and caffeine 37

equol

chemical structure 97

and menopausal symptoms 100–101

and osteoporosis 100

erythropoietin (EPO), and L-carnitine treatment 235

essential fatty acids 183–208

bioavailability 183

biological activities 185–186

chemical structures 184

contaminants in supplements 199

deficiency 186–187

and disease prevention 187–191

and disease treatment 192–196

drug interactions 199

food sources 196

intake recommendations 200–201

metabolism 183

nutrient interactions 199

safety 197–199

summary 201

supplements 196–197

see also docosahexaenoic acid (DHA); eicosapentaenoic acid (EPA); omega-3 fatty acids; omega-6 fatty acids

17β-estradiol, chemical structure 97, 175

estrogen activity

and indole-3-carbinol 118

lignans 127–128

resveratrol 174

soy isoflavones 97

estrogen metabolism, and fiber 138

estrogen-receptor-positive breast cancer cells, and soy isoflavones 102

estrogen-sensitive cancers, and resveratrol 178

evening primrose oil 196

adverse effects 196

drug interactions 199

exercise tolerance

and L-carnitine 234

and coenzyme Q₁₀ 218, 219, 222

see also athletic performance; physical performance

eye diseases, age-related, and fruits and vegetables 3

F

familial adenomatous polyposis, and curcumin 76

Fanconi syndrome, and carnitine deficiency 232

fat content, nuts 19, 20

fat malabsorption, and essential fatty acid deficiency 187

fatty acids

long-chain, and L-carnitine 230

scientific abbreviations 183

see also essential fatty acids

fatty liver 209

fetal growth, and coffee 36

fiber 133–148

biological activities 135–136

classification systems 134, 135

content of selected foods 140

definitions 133–135

dietary, definitions 134

and disease prevention 136–139

and disease treatment 139–140

fermentable vs. nonfermentable 135

food sources 140–141

functional, definitions 134

intake recommendations 142–143

nutrient interactions 142

and nuts 19, 20

safety 141–142

soluble vs. insoluble 135

summary 143

total, definition 134

viscous vs. nonviscous 135

fish consumption 196

and coronary heart disease 190, 192

and stroke 190–191

fish, contaminants in 198–199

fish oil supplementation

and coronary heart disease 192

and pregnancy 188

in pregnancy 188

Five A Day program, fruits and vegetables 2

flashes, hot, and isoflavone therapy 100

flavanols 84

content in selected foods 89

food sources 88

supplements 88–89

flavanones

content in selected foods 89

food sources 88

supplements 89

flavones

content in selected foods 89

food sources 88

supplements 89

flavonoids 42, 83–95

adverse effects 89

bioavailability 83–84

biological activities 84–85

content in selected foods 89

and disease prevention 85–87

drug interactions 90

food sources 88

metabolism 46, 83–84

nutrient interactions 48, 90

in red wine 176

safety 89–90

summary 91

supplements 88–89

in tea 44, 46

flavonols 44

food sources 88 298

flax seed oil, as ALA supplement 197

flaxseeds

adverse effects 130

and cholesterol 128

and lignan precursors 126

fluoride, and tea consumption 44

flushes, hot, and isoflavone therapy 100

folate 209, 210, 210

in nuts 20

in pregnancy 211–212

Friedreich ataxia, and coenzyme Q₁₀ 222

fructooligosaccharides, defined 134

fructose 253, 255

fruit juice, amount in one serving 4

fruits 1–7

chopped, amount in one serving 4

and disease prevention 1–4

dried, amount in one serving 4

example servings 4

intake recommendations 4

summary 4–5

Fruits & Veggies More Matters campaign 2

G

gallbladder

and curcumin 79

disease, and glycemic load 256

garlic

drug interactions 157

effects of cooking 155

fluid extracts 156

oil macerates 156

organosulfur compounds 149–161

powdered (dehydrated) 156

safety 156–157

steam-distilled oil 156

summary 157

see also organosulfur compounds from garlic

garlic extract, aged 156

and S-allylcysteine 149

gastric cancer

and garlic supplementation 154

and isothiocyanates 111

gastrointestinal symptoms, and fiber supplementation 141

gastrointestinal tract cancer, and whole grains 25–26

gene expression, and essential fatty acids 186

genetic influences, and cruciferous vegetables 10

genistein 96

chemical structure 96

content in selected foods 101

and tamoxifen interaction 102, 103

genistin 96

β-glucans

chemical structure 133

defined 134

sources 140

glucobrassicin 116

chemical structure 116

gluconasturtiin 109

food sources 112

glucoraphanin 109

in broccoli sprouts 112–113

food sources 112

glucose tolerance, and coffee 32

glucose utilization, and lipoic acid 245, 248

glucosinolates 8, 10, 11, 109

effects of cooking 113

food sources 112

myrosinase-catalyzed hydro-lysis 109

glucotropaeolin 110

food sources 112

γ-glutamyl S-allylcysteine

content in fresh garlic 155

content in powdered garlic 156

γ-glutamylcysteines 149

glutathione synthesis

cellular, and garlic-derived compounds 152

curcumin 75

and lipoic acid 243–244

glutathione S-transferases (GSTs) 10, 109

and curcumin 75

glycemia, postprandial, and fiber 135

glycemic control

and fiber intake 139

and lipoic acid 245, 248

see also diabetes mellitus

glycemic index 253–258

calculation 253

and cancer 256

and gallbladder disease 256

values for selected foods 254

and whole grains 24

glycemic load 253–258

calculation 253–254

and cancer 256

and cardiovascular disease 255

and disease prevention 254–255

and gallbladder disease 256

lowering, in diabetes mellitus 256–257

and obesity 255–256

and type 2

diabetes mellitus 254–255

values for selected foods 254

glycemic response, to carbohydrates 253

glycitein 96

chemical structure 96

glycitin 96

goitrin 10

grains see whole grains

grapefruit juice, drug interactions 90

grape juice, resveratrol content 178

green tea

and cardiovascular disease 45

flavanol supplementation 88

GST see glutathione S-transferase

GSTM1 gene

and cruciferous vegetables 10

and isothiocyanates 112

GSTT1 gene, and isothiocyanates 112

guar gum

drug interactions 142

and irritable bowel syndrome 140

sources 141

H

hazelnuts, content in 1-oz. serving 19

HDL cholesterol

and fiber 136

and glycemic load 255

and niacin 61

Health People 2010 campaign 26

Health Professionals’ Follow-Up Study (HPFS) 254

heart failure

and L-carnitine 233–234

congestive, and coenzyme Q₁₀ 218–219

see also cardiac; cardiovascular; coronary heart disease (CHD); myocardial

Helicobacter pylori

and garlic supplementation 154

and isothiocyanates 111

hemicelluloses, defined 134

heparin, and curcumin 79

hepatocellular carcinoma, and coffee 33, 34

hepatotoxicity, tea extracts 89–90

hexahydroxycurcumin, chemical structure 74

hexahydroxycurcuminol 74

high-fructose corn syrup (HFCS) 255

histone deacetylation, inhibition, by isothiocyanates 110–111

HIV/AIDS, and L-carnitine 235–236

HIV protease inhibitors

interactions with flavonoids 90

interactions with garlic 157

and resveratrol 179

HMG-CoA reductase, and coenzyme Q₁₀ synthesis 222–223

HMG-CoA reductase inhibitors

and carotenoids 61

and coenzyme Q₁₀ 216, 224

interaction with phytosterols 168

and resveratrol 179

homocysteine, and coffee 35

hot flushes, and soy isoflavones 100

human immunodeficiency virus (HIV), and L-carnitine 235–236

human papilloma virus (HPV)

infection, and indole-3-carbinol 119–120

Huntington disease, and coenzyme Q₁₀ 221–222

Hu Zhang 178

hyperinsulinemia, and cancer 256

hypertension

and coenzyme Q₁₀ 219

and coffee 34–35

and fruits and vegetables 1–2

hypertriglyceridemia, and essential fatty acids 191

hypoglycemia 256

and lipoic acid supplementation 248

hypokalemia, and tea 47

hypothyroidism 10

and soy isoflavones 103

I

ibuprofen, and resveratrol 179

immune system function

carotenoids 54

and eicosanoids 186

and omega-3 fatty acids 198

immunoglobulin A nephropathy, and essential fatty acids 194

indole[3,2-b]carbazole (ICZ) 118

chemical structure 117

indole-3-carbinol (I3C) 116–125

acid condensation products 117

bioavailability 116–117

biological activities 117–119

chemical structure 116, 117

and disease prevention 119

and disease treatment 119–120

food sources 120–121

metabolism 116–117

safety 121

summary 121–122

supplements 121

indole glucosinolates 10

infant formulas

and L-carnitine 231

and omega-3 fatty acids 197, 198

soy-based vs. cow's milk-based 102–103

inflammatory bowel disease, and essential fatty acids 193–194

inflammatory diseases

and curcumin 77

and essential fatty acids 193

inflammatory responses, and eicosanoids 186

insulin resistance, and whole grains 24

insulin response, to carbohydrate 253

insulin sensitivity

and coffee 32

and whole grains 24

insulin signaling, and lipoic acid 244

intake recommendations

cruciferous vegetables 10

essential fatty acids 200–201

fiber 142–143

fruits 4

legumes 16

nuts 21

vegetables 4

whole grains 26–27

intercellular communication, and carotenoids 54

intermittent claudication, and L-carnitine treatment 234–235

intestinal health, and whole grains 26

inulin

and anaphylaxis 142

defined 134

inulins, sources 140–141

iodine function, and cruciferous vegetables 10

iron, nonheme

and coffee 37

and flavonoids 90

and tea 48

irritable bowel syndrome (IBS), and fiber intake 139–140

ischemic stroke see stroke

isoflavones 14, 84

food sources 88

and neurodegenerative disease 87

see also soy isoflavones

isothiocyanates 109–115

bioavailability 109–110

biological activities 110–111

chemical structure 109

and disease prevention 111–112

effects of cooking 113

food sources 112

metabolism 109–110, 112

safety 113

summary 113

ispaghula see psyllium

K

kahweol 35

chemical structure 31

in coffee 31–32 300

kaolin–pectin, drug interactions 142

kidney disease

and carnitine deficiency 232

end-stage, and L-carnitine 235

kidney stones, and tea 47

kojo-kon 178

L

lactation

and β-carotene 60–61

and coffee 36

and curcumin 79

and DHA requirements 187–188

and flavonoid supplements 90

and garlic consumption 156–157

and isothiocyanates 113

and lignan supplements 130

and lipoic acid 248

and phytosterols 168

and resveratrol 178

and supplemental fatty acids 198–199

and tea 48

lariciresinol 126, 127

LDL cholesterol

and coffee 35

and diterpenes in coffee 31–32

and fiber intake 135, 139

and flax seed consumption 128

and nut consumption 20

and oat fiber intake 25

and phytosterol intake 164–165

and soy isoflavones 97–98

lecithin 209

left ventricular ejection fraction (LVEF), and L-carnitine treatment 233–234

legumes 14–18

and cancer 15–16

and disease prevention 14–16

intake recommendations 16

summary 16–17

lentils

and cardiovascular disease 14–15

cooked, amount in one serving 4

and prostate cancer 16–17

lifespan, and resveratrol 177

light filtering, carotenoids 53–54

lignans 126–132

bioavailability 126

biological activities 127–128

content in selected foods 130

disease prevention 128–129

food sources 129–130

metabolism 126

safety 130

summary 130

supplements 130

in whole grains 26

lignin, defined 134

linoleic acid (LA) 183

and cardiovascular disease 188–189

chemical structure 83

food sources 196

and synthesis of PUFAs 185

α-linolenic acid (ALA) 20, 183

adverse effects 197

and cardiovascular disease 189

chemical structure 83

food sources 196

and sudden cardiac death 190

and synthesis of PUFAs 185

γ-linolenic acid

adverse effects 197

chemical structure 83

drug interactions 199

linseed oil, as ALA supplement 197

lipid profiles, and garlic preparations 153

lipid transport, and choline 209

α-lipoic acid 242

chemical structure 242

free 243–244

protein-bound 243

supplementation, and aging 233

lipoic acid (LA) 242–252

adverse effects 248

antioxidant activities 243

bioavailability 242–243

biological activities 243–244

biosynthesis 247

chemical structure 242

and coenzyme Q₁₀ 243

deficiency 244

and disease treatment 244–247

food sources 247–248

metabolism 242–243

nutrient interactions 249

safety 248–249

summary 249

supplements 248

R- lipoic acid (R-LA) 242, 243, 247

supplements 248

S-lipoic acid (S- LA) 242, 243

supplements 248

lipoprotein lipase 53

lipoprotein metabolism, and phytosterols 163–164

lipoxygenases (LOXs) 75

and eicosanoid synthesis 186

lipoyllysine 247

lithium, serum, and caffeine 37

liver cancer

aflatoxin-associated liver cancer 68–69

and coffee 33–34

see also hepatocellular carcinoma

liver, fatty 209

liver X receptors (LXRs) 186

longevity, and resveratrol 177

low-density lipoprotein (LDL) oxidation 56, 174, 215, 217, 218

lung cancer

and β-carotene 60

and carotenoids 54–55

and cruciferous vegetables 8–9

lutein

and AMD 56–57

and cataracts 57

chemical structure 53

content, selected foods 60

food sources 59

supplementation 57, 59

lycopene 52

chemical structure 53

content, selected foods 59

food sources 58

and prostate cancer 55–56

supplements 59

lycopenodermia 60

lysine 229

lysosomal function, and coenzyme Q₁₀ 215

M

macadamia nuts, content in 1-oz. serving 19

macular degeneration, age-related (AMD) 3

malabsorption, and fatty acid deficiency 187

matairesinol 126, 127

matrix metalloproteinases, inhibition

by curcumin 76

by lipoic acid 247

membrane structure, and essential fatty acids 185

menopausal symptoms, and soy isoflavones 100–101

mercapturic acids 110

metabolic syndrome, and lipoic acid 245

metal chelation

flavonoids 84

and lipoic acid 243–244

metformin, guar gum interaction 142

methionine 209, 210, 210

methyl groups, and choline 209

methylmercury

in fish 198, 199

in omega-3 fatty acid supplements 199

methylxanthines, drug interactions 37

minocycline, and coenzyme Q₁₀, in Huntington disease 221

miscarriage, and coffee 35–36

mitochondrial ATP synthesis, and coenzyme Q₁₀ 215

mitochondrial carnitine system 231

mitochondrial encephalomyopathies, and coenzyme Q₁₀ 218

mitochondrial oxidant production, and aging 232–233

mortality, all-cause

and coffee 34

and fiber intake 139

multiple sclerosis, and lipoic acid 247

myocardial infarction (MI) 1

and L-carnitine 233

and coenzyme Q₁₀ 218, 219

and fish consumption 190

and nut consumption 19, 20

and tea 44–45

myopathic carnitine deficiency, primary 232

myrosinase 8

glucosinolate hydrolysis 109, 109

hydrolysis of glucobrassicin 116

N

nephropathy, immunoglobulin A, and fatty acids 194

nervous system

and choline 209

and essential fatty acids 186

neural tube defects (NTDs) 211–212

neurodegenerative diseases

and coenzyme Q₁₀ 220–222

and flavonoids 87

and fruits and vegetables 4

neuropathy

cardiovascular autonomic 246

diabetic, and lipoic acid 246

NF-κB-dependent gene transcription, and curcumin 75

NHS II Study 254

nitrogen species, scavenging, and lipoic acid 243

nonheme iron

and coffee 37

nonheme 90

and tea 48

non-steroidal anti-inflammatory drugs

and flavonoids 90

and resveratrol 179

Nurses’ Health Study, nut consumption and CHD 19

nutrient interactions 270

L-carnitine 232

choline 210, 210

coenzyme Q₁₀ 215–216

coffee 37

and cruciferous vegetables 10

essential fatty acids 199

fiber 142

flavonoids 48, 90

lipoic acid 249

phytosterols 168

tea, flavonoids in 48

nuts 19–23

adverse effects 21

allergies 21

cardioprotective compounds in 20

and disease prevention 19–21

fat content 19

intake recommendations 21

safety 21

summary 21

O

oat fiber intake, and cholesterol 25

obesity, and glycemic load 255–256

OCTN2 protein 231

Olestra, and carotenoids 61

oligofructose

defined 134

sources 140–141

omega-3 fatty acids 183–208

adequate intake levels 200

and cardiovascular disease 189, 191

chemical structures 184

and coronary heart disease 192

deficiency 187

in enriched eggs 196

and excessive bleeding 198

food sources 196

long-chain, and cardiovascular disease 189

ratio to omega-6 in western diet 183

supplements 197

synthesis 185

omega-6 fatty acids 183–208

adequate intake levels 200

and cardiovascular disease 188–189, 191

chemical structures 184

food sources 196

ratio to omega-3 in western diet 183

supplements 196–197

synthesis 185

oolong tea, flavanol supplementation 88

orange, amount in one serving 4

organosulfur compounds from garlic 149–161

bioavailability 149

biological activities 151–152

chemical structures 150

and disease prevention 152–155

food sources 155

metabolism 149

safety 156–157

summary 157

supplements 155–156

see also garlic; garlic extract

osteoporosis

and coffee 37

and fruits and vegetables 3

and lignans 129

and soy isoflavones 99–100

and tea 46

see also bone mineral density (BMD)

ovarian cancer, and lignans 128–129

oxidant production, mitochondrial, and aging 232–233

P

papillomatosis, recurrent respiratory (RRP) 120

paracetamol

and caffeine 37

guar gum interaction 142

Parkinson disease

and coenzyme Q₁₀ 220–221

and coffee 32–33

and flavonoids 87

peanut butter, content in 1-oz.

serving 19

peanuts 14

allergies 21

content in 1-oz. serving 19

peas

and cardiovascular disease 14–15

cooked, amount in one serving 4

and prostate cancer 16–17

pecans, content in 1-oz. serving 19

pectins

defined 134

drug interactions 142

sources 140

performance see athletic performance; exercise tolerance; physical performance

peroxisome proliferator-activated receptors (PPARs) 186

P-glycoprotein, inhibition by flavonoids 90

phase II detoxification enzymes, and flavonoids 85

phenethyl isothiocyanate (PEITC) 109

chemical structure 109

food sources 112

phosphatidylcholine 209

phospholipids 209

physical performance

and L-carnitine 237

and coenzyme Q₁₀ 222

see also athletic performance; exercise tolerance

phytochemicals, foods rich in 271–272

phytosterolemia 167–168

phytosterols 162–172

adverse effects 167

bioavailability 163

biological activities 163–164

content in selected foods 167

definitions 163

and disease prevention 164–166

and disease treatment 166

effects on cholesterol absorption 163–164

food sources 166

metabolism 163

nutrient interactions 168

in nuts 19

safety 167–168

summary 168

supplements 167

in whole grains 25

piceid 173

pine nuts, content in 1-oz.

serving 19

pinoresinol 126, 127

pistachio nuts, content in 1-oz.

serving 19

pivalate, and carnitine deficiency 232

PKB/Akt-dependent signaling, and lipoic acid 244

plant stanols 163

and cancer 164–165

and cardiovascular disease 164–165

sources 166–167

plant sterols 163

and cancer 164–165

and cardiovascular disease 164–165

sources 166–167

platelet aggregation

and curcumin 79

and flavonoids 85, 86

and garlic-derived compounds 151

and garlic supplementation 153

inhibition by resveratrol 176

polychlorinated biphenyls (PCBs), in fish 198

polydextrose, defined 134

Polygonum cuspidatum 178

polyols, defined 134

polyphenols, in red wine, and cardiovascular disease 176–177

polyposis, familial adenomatous, and curcumin 76

polyunsaturated fatty acids (PUFAs) 183–208

postprandial glycemia, and fiber 135

potassium, in nuts 20

pregnancy

and β-carotene 60–61

and choline 211–212 302

pregnancy

and coffee 35–36

and curcumin 79

and DHA requirements 187–188

and fish consumption 198, 199

and flavonoid supplements 90

and garlic consumption 156–157

and insufficient DHA 187

and isothiocyanates 113

and lignan supplements 130

and lipoic acid 248

and phytosterols 168

and resveratrol 178

and soy isoflavones 103

and supplemental fatty acids 198–199

and tea 48

proanthocyanins, content in selected foods 89

procarcinogens, and isothiocyanates 110

proliferation, inhibition of flavonoids 85

by isothiocyanates 110

by resveratrol 175

propionyl-L-carnitine

chemical structure 229

and heart failure 234

and intermittent claudication 235

as supplement 238

prostate cancer

and carotenoids 55–56

and cruciferous vegetables 9–10

and legumes 15–16

and lignans 129

and soy isoflavones 99

prostate-specific antigen (PSA)

and cruciferous vegetables 10

and soy isoflavones 99

protoporphyria 60

provitamin A carotenoids 52, 53, 58

psyllium

and anaphylaxis 142

and asthma 142

and colorectal adenoma recurrence 137, 141

defined 134

drug interactions 142

effect on constipation 136

and irritable bowel syndrome 139

sources 141

Q

quercetin 89

quick reference

diseases 259–263

foods rich in phytochemicals 271–272 303

R

reactive oxygen species (ROS) 75, 110, 217, 232, 243

recommendations see intake recommendations

recurrent respiratory papillomatosis (RRP) 120

redox-sensitive transcription factors, and lipoic acid 244

red wine polyphenols, and cardiovascular disease 176–177

refining process, whole grains 24

remacemide, and coenzyme Q₁₀, in Huntington disease 221

renal disease

and carnitine deficiency 232

end-stage, and L-carnitine 235

resveratrol 173–182

bioavailability 173–174

biological activities 174–176

chemical structures 173, 175

content in selected foods 178

content in wines 178

and disease prevention 176–177

food sources 177–178

metabolism 173–174

safety 178–179

summary 179

supplements 178

trans- resveratrol, chemical structure 175

retina, DHA concentrations in 185

retinol, chemical structure 52

rheumatoid arthritis, and essential fatty acids 193

rhodopsin, and DHA 185

S

salad greens, amount in one serving 4

saquinavir

and flavonoids 90

and garlic supplementation 157

schizophrenia, and essential fatty acids 195–196

secoisolariciresinol 126, 127

semiquinone radical 216, 216

serum lipid profiles 162

and garlic preparations 153

serum lithium concentrations, and caffeine 37

serum triglycerides, and essential fatty acids 191

Seventh Day Adventists

legume intake and prostate cancer 15, 16

nut consumption and CHD 19

Shanghai Women's Health Study 255

shellfish allergy 142

signal transduction, and lipoic acid 244

sinigrin 109

food sources 112

sitosterol 162

and cancer 165

sitosterolemia 167–168

β-sitosterol, supplements 167

smooth muscle proliferation arterial, and garlic-derived compounds 151

inhibition by resveratrol 176

soy

and breast cancer 16

and cardiovascular disease 15

and prostate cancer 16

soy-based infant formulas, vs. cow's milk-based 102–103

soybeans 14

soy isoflavones 96–108

bioavailability 96

biological activities 97

chemical structure 96

and cognitive decline 100

content in selected foods 101

and disease prevention 97–100

and disease treatment 100–101

food content variability 101

food sources 101

metabolism 96

safety 102–103

summary 103–104

supplement content variability 102

supplements 101–102

soy protein, and LDL cholesterol 98

sperm motility, decreased, and L-carnitine 236–237

SREBP-1 186

stanol-containing foods, and carotenoids 61

stanols 162

starch, resistant, defined 134

statins

and carotenoids 61

and coenzyme Q₁₀ 224

interaction with phytosterols 168

sterol-containing foods, and carotenoids 61

sterol-regulatory element-binding protein-1 (SREBP-1) 186

sterols 162

stilbenes 173

stomach see gastric cancer; gastrointestinal

stool, softening by fiber 136

striatal spiny neurons 221

stroke, ischemic 1

and fish consumption 190–191

and fruit/vegetable consumption 1

and omega-3 fatty acid intake 190–191

and whole grain consumption 25

substantia nigra 220

sucrose 253

sucrose polyester, and carotenoids 61

sudden cardiac death (SCD), and omega-3 fatty acids 190

sulforaphane (SFN) 109

food sources 112

supplements, carotenoids 59–60

systemic carnitine deficiency, primary 231

systemic lupus erythematosus, and indole-3-carbinol 120

T

tamoxifen, interaction with genistein 102, 103

tea 42–51

bioactive compounds in 44

black 43

caffeine content 44

cup sizes 43

disease prevention 44–47

drug interactions 48

flavonoids in, and cancer 87

fluoride content 44

fully fermented 43

green 43

and hypokalemia 47

nutrient interactions 48

oolong 43

safety 47–48

semifermented 43

summary 48

unfermented 43

white 43

tea extracts

and central nervous system symptoms 90

hepatotoxicity 89

testosterone metabolism, and phytosterols 164

theaflavins, in tea 42

chemical structures 43

thearubigins, in tea 42

theophylline, and caffeine 37

thioctic acid 242

thiosulfinates 149

thyroid function

and cruciferous vegetables 10

and soy isoflavones 103

ticlopidine, interaction with curcumin 79

T lymphocytes, and L-carnitine 235–236

α-tocopherol

and coenzyme Q₁₀ 215–216, 217

and DHLA 243

tofu

and cognitive impairment 87, 100

and prostate cancer 16

total parenteral nutrition, and essential fatty acid deficiency 186–187

tree nuts, allergies 21

trisodium copper chlorin e₆ 67, 68

tumor invasion, inhibition of by curcumin 76

by flavonoids 85

by indole-3-carbinol 119

by resveratrol 175

turmeric see curcumin

U

ubiquinol, chemical structure 216

ubiquinones 215

chemical structure 216

unfermented teas 43

unipolar depression 195

unsaturated fats, and nuts 19, 20

V

vascular cell adhesion molecule expression, and flavonoids 85

inhibition by resveratrol 176

vascular disease, in diabetes mellitus, and lipoic acid 245

vascular endothelial function

and coenzyme Q₁₀ 219–220

and flavonoids 86

and lipoic acid 245

and soy isoflavones 98

and tea 45

vascular smooth muscle cell proliferation, inhibition by resveratrol 176

vasodilation

and coenzyme Q₁₀ 219–220

hydrogen sulfide-mediated, and garlic-derived compounds 151

and soy isoflavones 98

and tea 45

vegans

and dietary phytosterols 166

and L-carnitine 231

vegetable juice, amount in one serving 4

vegetables 1–7

chopped, amount in one serving 4

cooked, amount in one serving 4

cruciferous see cruciferous vegetables

and disease prevention 1–4

example servings 4

intake recommendations 4

raw, chlorophyll content 70

summary 4–5

vegetarians

and L-carnitine 229, 230, 231, 237

and choline 212

and phytosterols 166

and pregnancy/lactation 168

ventricular arrhythmia, and omega-3 fatty acids 190

very low density lipoproteins (VLDLs) 209

vinyldithiins 149, 150

vision 3

and DHA 185

and DHA in pregnancy 187

and essential fatty acids 185

and vitamin A 53

see also age-related macular degeneration; cataracts

vitamin A

and carotenoids 53

interactions with phytosterols 168

vitamin B₆, and coenzyme Q₁₀ biosynthesis 223

vitamin B₁₂ 209, 210, 210

vitamin B_T 229

vitamin C, and flavonoids 91

vitamin D, interactions with phytosterols 168

vitamin E

and coenzyme Q₁₀ 215–216, 217

and essential fatty acids 196

interactions with phytosterols 168

in nuts 20

vitamin K, interactions with phytosterols 168

vulvar intraepithelial neoplasia, and indole-3-carbinol 120

W

walnuts

content in 1-oz. serving 19

and α-linolenic acid 20

warfarin (Coumadin), interactions

with coenzyme Q₁₀ 224

with curcumin 79

with garlic 157

with green tea 48

with psyllium 142

with resveratrol 178–179

with soy isoflavones 103

watercress, and isothiocyanates 110

weight control

and fiber 138–139

and glycemic load 255–256

weight loss

and fiber 138–139

and tea 47 304

whole grains 24–29

and cancer 25–26

and cardiovascular disease 25

and disease prevention 24–26

examples of one serving 26

increasing intake 27

intake recommendations 26–27

phenolic compounds 26

summary 27

wine, and resveratrol 176–177, 178

wound healing, and chlorophyllin 69

X

xanthophylls 52, 53

xenobiotic response elements (XREs) 118

Z

zeaxanthin

and AMD 56–57

and cataracts 57

chemical structure 53

content, selected foods 60

food sources 59

supplements 59–60