Dietary phytonutrients found in vegetables and fruit appear to lower the risk of cancer and
cardiovascular disease. Studies on the mechanisms of chemoprotection have focused on
the biological activity of plant-based phenols and polyphenols, flavonoids, isoflavones,
terpenes, and glucosinolates. Enhancing the phytonutrient content of plant foods through
selective breeding or genetic improvement is a potent dietary option for disease prevention.
However, most, if not all, of these bioactive compounds are bitter, acrid, or astringent and …