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A decline in colorectal cancer risk is associated with high dietary intake of foods containing carotenoids, such as α-carotene, β-carotene, β-cryptoxanthin, and lycopene.
Regular consumption of foods high in carotenoids may help to inhibit the development of cancerous cells and tumors in the esophagus.
Adequate intake of foods packed with carotenoids may help boost an individual's defense against cancers of the head and neck.
Adequate intake of flavonoids from dietary sources may help guard against the development of stroke.
Habitual consumption of flavonoid-rich foods may confer individuals with significant protection against coronary heart disease.
Adequate intake of soy foods is associated with a healthy cholesterol number in men and in younger women.
The odds of preventing breast cancer may be stacked in favor of women with high circulating levels of carotenoids, such as of α-carotene, β-carotene, lutein, zeaxanthin, and lycopene.
High dietary ingestion of isoflavones from soy foods may produce a significant reduction in total and LDL cholesterol, especially in individuals with elevated cholesterol levels.
Increased dietary exposure to carotenoids, such as lutein, zeaxanthin, β-cryptoxanthin, and β-carotene, may have a positive effect on bone health in both men and women.
A diet high in β-cryptoxanthin may help ward off metabolic syndrome, liver dysfunction, insulin resistance, oxidative stress, low bone mass, and atherosclerosis.
