Another class of phytonutrients is the allium compounds. Allium compounds benefit the body by fighting cancer and heart disease. Garlic is in this class of phytonutrients. How do the allium compounds prevent cancer? Garlic is able to block the conversion of nitrites and nitrates (found in many preserved foods). Why is this important? Well, the nitrites and nitrates convert in the body to nitrosamines. Nitrosamines are known cancer causing compounds. Also, garlic has been linked to lower cholesterol in the blood. So garlic acts similar to antioxidants. Onions, leeks, shallots, and chives are also considered allium compounds.

Ellagic acid is a class of phytonutrient. High levels of ellagic acid can be found in strawberries, raspberries, and grapes. This compound neutralizes carcinogens before they can damage DNA. Ellagic acid neutralizes a specific carcinogen found in red meat, nitrosamine. Also, ellagic acid is effective against another common carcinogen, aflatoxin. This carcinogen is found to be in low levels in a number of foods, including peanuts.