Cancer Chemoprevention by Carotenoids 抗氧化防癌食物

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 http://www.mdpi.com/1420-3049/17/3/3202

a-Carotene 

Yellow-orange vegetables
(carrots, sweet totatoes,
pumpkin) and Dark-green
vegetables (broccoli, green
beans, spinach)

Immune- enhancement; Stimulate
cell to cell communication;
Decreases risk of some cancers

 β-Carotene 

Green leafy vegetables and
orange and yellow fruits and
vegetables (carrots, apricots,
spinach, sweet potetoes,
pumpkin, pepper, kale,
cantaloupe)

Immune-enhancement; Decreases
risk of some cancers and some
cardiovascular events; high-dose
supplementation may increase the
risk of lung cancer among smokers


 Lycopene 

Tomatoes, water melon,
apricot, peaches

Decreases risk of some cancers
and some cardiovascular events,
diabetes, and osteoporosis


 β-Cyptoxanthin 

Orange fruits (mandarin
orange and papaya, etc.),
corn, peas, and egg yolks

Anti-inflammatory effects; Inhibits
risks of some cancer and
cardiovascular events; Immune
enhancement

 Lutein/Zeaxanthin 

Dark green leafy vegetables
(spinach, kale), red peppers,
maize, tomatoes, corn, and
egg yolks

Decrease age-related macular
degeneration, cataract, and risk of
cardiovascular disease and certain
cancers

 Astaxanthin 

Green algae, salmon, trout,
crustacea

Prevent certain cancers, cataract,
diabetes, and inflammatory
neurodegenerative and
cardiovascular diseases

 Canthaxanthin 

Salmon, crustacea

Immune enhancement; Decreases
risk of some cancers

 Focoxanthin

Brown algae, heterokonts

Anti-cancer, anti-allergic,
anti-obese, anti-inflammatory, and
anti-osteoporotic activities