A World of Bitter

Did you know that there are healthy compounds lurking in the bitter foods you eat?  Let's explore and see what's lying in your foods.


Glucosinolates
Found in:  Cruciferous vegetables, like arugula, broccoli, Brussels sprouts, bok choy, cabbage, cauliflower, kale
What it does:  Shown to prevent cancer and the progression of cancer.  One of the components of glucosinolates, sulforaphane, appears to be the tumor-fighting star of the show.

Isoflavones
Found in: Soybeans and soy products like tofu and tempeh
What it does: Soy may not strike you as a bitter food, but two of the components of isoflavones - genistein and daidzein - read as subtly bitter to our taste buds and may explain why soy tastes bad to some people.  Isoflavones have been linked to a lower risk of breast and prostate cancer and improvements in blood and oxygen flow and bone density.

Chlorogenic Acids
Found in: Coffee, black tea
What it does: Reduces inflammation - the kind caused from chronic stressors, from lack of sleep to smoking - and may lower risk of heart disease, Alzheimer's, type 2 diabetes and arthritis.

Catechins
Found in: Black and green teas, chocolate cocoa, grapes, red wine
What it does: May prevent heart disease as well as lung and prostate cancer. It also keeps "bad" LDL cholesterol down.

Reference:  Eating Well, January/February 2016, A World of Bitter, (p.76-77).