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  • Aynsley Fisher

Preventing Disease with Phytonutrients

LIGNANS (Antioxidants/ Polyphenols)

Known for antioxidant and estrogenic activity.

Found in foods like flaxseed, legumes, grains, algae and certain vegetables.

PHENOLIC ACIDS (Antioxidants/ Polyphenols)

Hydroxybenzolic acid found in tea. Hydroxycinnamic acid found in cinnamon, coffee, blueberries, apples, cherries.


Antimicrobial and anticancer agent

Sulfur-containing vegetables whose outer leaves form a cross or crucifix and include broccoli, cabbage, cauliflower, Brussels sprouts, mustard greens, kale, bok choy, kohlrabi, rutabaga, turnips, arugula, broccoflower, watercress.

ALLYL SULFIDES (Antioxidants)

Detox properties and includes members of the allium family like garlic, onion and chives.



Antimicrobial effect, inhibiting bacteria, viruses and yeasts like Candida.

Fresh crushed garlic is most potent. Not bioavailable and won’t be absorbed by the blood. May protect against colon cancer and promote heart health by lowering blood pressure. Found in garlic.


Detox properties, promotes heart health and protects against cancer.

Found in cruciferous vegetables like broccoli, cauliflower, cabbage, kale and Brussels sprouts but only after crushing or cooking.



Anti-cancer properties. Found in essential oils of citrus fruit.

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