(b).

Enzyme	Food, beverage, or bioactive compounds Food sources in italics	Type of study	Dosages used and references
	Black raspberry	In vivo	Diet of 2.5% black raspberry [6]
	Blueberry	In vivo	Diet of 2.5% blueberry [6]
CYP1A1	Ellagic acid  Berries, pomegranate, grapes, walnuts, and blackcurrants [42]	In vivo	30 mg/kg/d ellagic acid [43]  400 ppm ellagic acid [6]
	Black soybean	In vivo	1 g/kg black soybean seed coat extract [44]: note high dose used
	Black tea	In vivo	20 mg/kg theaflavins [45]
	Turmeric	In vivo	Diet of 1% turmeric [46]
	Apiaceous vegetables	Clinical	4 g/kg apiaceous vegetables, including frozen carrots and fresh celery, dill, parsley, and parsnips [24]
	Quercetin  Apple, apricot, blueberries, yellow onion, kale, alfalfa sprouts, green beans, broccoli, black tea, and chili powder  [47, 48]	Clinical	500 mg/d quercetin [29]
CYP1A2	Daidzein  Soybean [49]	Clinical	200 mg twice daily dosing of daidzein [49]
	Grapefruit	Clinical	300 mL grapefruit juice [50]
	Kale	In vivo	2 g/kg/d kale, as freeze-dried kale drink [51]
	Garlic	In vivo	100 mg/kg garlic oil [52]
	Chamomile	In vivo	Free access to 2% chamomile tea solution [53]
	Peppermint	In vivo	Free access to 2% peppermint tea solution [53]
	Dandelion	In vivo	Free access to 2% dandelion tea solution [53]
	Turmeric	In vivo	Diet of 1% turmeric [46]