Foods & Spices

Vegetables

• Asparagus
• Avocados
• Beet greens
• Beets
• Bell peppers
• Bok choy
• Broccoli
• Brussels sprouts
• Cabbage
• Carrots
• Cauliflower
• Celery
• Collard greens
• Corn
• Cucumbers
• Eggplant
• Fennel
• Garlic
• Green beans
• Green peas
• Kale
• Leeks
• Mushrooms, crimini
• Mushrooms, shiitake
• Mustard greens
• Olive oil, extra virgin
• Olives
• Onions
• Potatoes
• Romaine lettuce
• Sea vegetables
• Spinach
• Squash, summer
• Squash, winter
• Sweet potatoes
• Swiss chard
• Tomatoes
• Turnip greens

Fruits

• Apples
• Apricots
• Bananas
• Blueberries
• Cantaloupe
• Cranberries
• Figs
• Grapefruit
• Grapes
• Kiwifruit
• Lemon/Limes
• Oranges
• Papaya
• Pears
• Pineapple
• Plums & Prunes
• Raspberries
• Strawberries
• Watermelon

Seafood

• Cod
• Salmon
• Sardines
• Scallops
• Shrimp
• Tuna

Nuts & Seeds

• Almonds
• Cashews
• Flaxseeds
• Peanuts
• Pumpkin seeds
• Sesame seeds
• Sunflower seeds
• Walnuts

Beans & Legumes

• Black beans
• Dried peas
• Garbanzo beans (chickpeas)
• Kidney beans
• Lentils
• Lima beans
• Miso
• Navy beans
• Pinto beans
• Soy sauce
• Soybeans
• Tempeh
• Tofu

Poultry & Meats

• Beef, grass-fed
• Chicken, pasture-raised
• Lamb, grass-fed
• Turkey, pasture-raised

Eggs & Dairy

• Cheese, grass-fed
• Cow's milk, grass-fed
• Eggs, pasture-raised
• Yogurt, grass-fed

Grains

• Barley
• Brown rice
• Buckwheat
• Millet
• Oats
• Quinoa
• Rye
• Whole wheat

Herbs & Spices

• Basil
• Black pepper
• Chili pepper, dried
• Cilantro & Coriander seeds
• Cinnamon, ground
• Cloves
• Cumin seeds
• Dill
• Ginger
• Mustard seeds
• Oregano
• Parsley
• Peppermint
• Rosemary
• Sage
• Thyme
• Turmeric

Olives references

• Allouche Y, Warleta F, Campos M et al. Antioxidant, antiproliferative, and pro-apoptotic capacities of pentacyclic triterpenes found in the skin of olives on MCF-7 human breast cancer cells and their effects on DNA damage. J Agric Food Chem. 2011 Jan 12;59(1):121-30. Epub 2010 Dec 10. 2011.
• Arroyo-Lopez FN, Querol A, Bautista-Gallego J et al. Role of yeasts in table olive production. Int J Food Microbiol. 2008 Dec 10;128(2):189-96. Epub 2008 Sep 5. Review. 2008.
• Ben Othman N, Roblain D, Thonart P et al. Tunisian table olive phenolic compounds and their antioxidant capacity. J Food Sci. 2008 May;73(4):C235-40. 2008.
• Casado FJ and Montano A. Influence of processing conditions on acrylamide content in black ripe olives. J Agric Food Chem. 2008 Mar 26;56(6):2021-7. Epub 2008 Feb 27. 2008.
• Casadoa FJ, Sancheza AH and Montano A. Reduction of acrylamide content of ripe olives. Food Chemistry 2010 Mar 119(1): 161-166. 2010.
• Chandak R, Devdhe S and Changediya V. Evaluation of anti-histaminic activity ofaqueous extract of ripe olives of olea-europea. Journal: Journal of Pharmacy Research Year: 2009 Vol: 2 Issue: 3 Pages/record No.: 416-420. 2009.
• Collin S, Nizet S, Muls S et al. Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from moroccan black olives. J Agric Food Chem. 2008 May 14;56(9):3273-8. 2008.
• Conde C, Delrot S and Geros H. Physiological, biochemical and molecular changes occurring during olive development and ripening. J Plant Physiol. 2008 Oct 9;165(15):1545-62. J Plant Physiol. 2008 Oct 9;165(15):1545-62. Epub 2008 Jun 20. Review. 2008.
• Cortes-Delgado A, Garrido-Fernandez A and Lopez-Lopez A. Chemometric Classification of the Fat Residues from the Conditioning Operations of Table Olive Processing, Based on their Minor Components. J Agric Food Chem. 2011 Jul 13. [Epub ahead of print]. 2011.
• Daccache A, Lion C, Sibille N et al. Oleuropein and derivatives from olives as Tau aggregation inhibitors. Neurochem Int. 2011 May;58(6):700-7. Epub 2011 Feb 17. 2011.
• Garcia A, Romero C, Medina E et al. . Debittering of olives by polyphenol oxidation. J Agric Food Chem. 2008 Dec 24;56(24):11862-7. 2008.
• Guardia-Rubio M, Ayora-Canada MJ and Ruiz-Medina A. Effect of washing on pesticide residues in olives. J Food Sci. 2007 Mar;72(2):C139-43. 2007.
• Hajimahmoodi M, Sadeghi N, Jannat B et al. Antioxidant Activity, Reducing Power and Total Phenolic Content of Iranian Olive Cultivar. Journal: Journal of Biological Sciences Year: 2008 Vol: 8 Issue: 4 Pages/record No.: 779-783. 2008.
• Juan ME, Wenzel U, Daniel H et al. Erythrodiol, a natural triterpenoid from olives, has antiproliferative and apoptotic activity in HT-29 human adenocarcinoma cells. Mol Nutr Food Res. 2008 May;52(5):595-9. 2008.
• Kountouri AM, Kaliora AC, Koumbi L et al. In-vitro gastric cancer prevention by a polyphenol-rich extract from olives through induction of apoptosis. Eur J Cancer Prev. 2009 Feb;18(1):33-9. 2009.
• Lopez-Lopez A, Jimenez-Araujo A, Garcia-Garcia P et al. Multivariate analysis for the evaluation of fiber, sugars, and organic acids in commercial presentations of table olives. J Agric Food Chem. 2007 Dec 26;55(26):10803-11. Epub 2007 Dec 1. 2007.
• Lopez-Lopez A, Lopez R, Madrid F et al. Heavy metals and mineral elements not included on the nutritional labels in table olives. J Agric Food Chem. 2008 Oct 22;56(20):9475-83. Epub 2008 Sep 19. 2008.
• Lopez-Lopez A, Montano A, Cortes-Delgado A et al. Survey of vitamin B(6) content in commercial presentations of table olives. Plant Foods Hum Nutr. 2008 Jun;63(2):87-91. Epub 2008 May 22. 2008.
• Lopez-Lopez A, Rodriguez-Gomez F, Cortes-Delgado A et al. Effect of the Previous Storage of Ripe Olives on the Oil Composition of Fruits. JAOCS, Journal of the American Oil Chemists' Society. Champaign: Jun 2010. Vol. 87, Iss. 6; p. 705-714. 2010.
• Malheiro R, Sousa A, Casal S et al. Cultivar effect on the phenolic composition and antioxidant potential of stoned table olives. Food Chem Toxicol. 2011 Feb;49(2):450-7. Epub 2010 Nov 23. 2011.
• Muzzalupo I, Stefanizzi F, Perri E et al. Transcript levels of CHL P gene, antioxidants and chlorophylls contents in olive (Olea europaea L.) pericarps: a comparative study on eleven olive cultivars harvested in two ripening stages. Plant Foods Hum Nutr. 2011 Mar;66(1):1-10. 2011.
• Omar SH. Oleuropein in Olive and its Pharmacological Effects. Sci Pharm. 2010 June 30; 78(2): 133-154. doi:10.3797/scipharm.0912-18. 2010.
• Owen RW, Haubner R, Mier W et al. Isolation, structure elucidation and antioxidant potential of the major phenolic and flavonoid compounds in brined olive drupes. Food Chem Toxicol 2003 May; 41(5):703-17. 2003.
• Park S, Choi Y, Um SJ et al. Oleuropein attenuates hepatic steatosis induced by high-fat diet in mice. J Hepatol. 2011 May;54(5):984-93. Epub 2010 Oct 31. 2011.
• Raederstorff D. Antioxidant activity of olive polyphenols in humans: a review. Int J Vitam Nutr Res. 2009 May;79(3):152-65. Review. 2009.
• Romeo FV, Piscopo A and Poiana M. Effect of acidification and salt concentration on two black brined olives from Sicily (cv moresca and giarraffa). Journal: Grasas y Aceites Year: 2010 Vol: 61 Issue: 3 Pages/record No.: 251-260. 2010.
• Russo C, Cappelletti GM and Martino Nicoletti G. Life Cycle Assessment (LCA) used to compare two different methods of ripe table olive processing. Journal: Grasas y Aceites Year: 2010 Vol: 61 Issue: 2 Pages/record No.: 136-142. 2010.
• Servili M, Minnocci A, Veneziani G et al. Compositional and tissue modifications induced by the natural fermentation process in table olives. J Agric Food Chem. 2008 Aug 13;56(15):6389-96. Epub 2008 Jul 16. 2008.
• Visioli F, Wolfram R, Richard D et al. Olive phenolics increase glutathione levels in healthy volunteers. J Agric Food Chem. 2009 Mar 11;57(5):1793-6. 2009.
• Zhu L, Liu Z, Feng Z et al. Hydroxytyrosol protects against oxidative damage by simultaneous activation of mitochondrial biogenesis and phase II detoxifying enzyme systems in retinal pigment epithelial cells. J Nutr Biochem. 2010 Nov;21(11):1089-98. Epub 2010 Feb 9. 2010.