(a).

Enzyme	Food, beverage, or bioactive compounds Food sources in italics	Type of study	Dosages used and references
	Cruciferous vegetables	Clinical	Approximately 5 and 10 servings/d of cruciferous vegetables including frozen broccoli, cauliflower, fresh cabbage (red and green), and fresh radish sprouts [90] 250 g/d each of Brussel sprouts and broccoli [25] 2 oz (56.8 g) watercress three times daily [91]
	Resveratrol  Grapes, wine, peanuts, soy, and itadori tea [32]	Clinical	1 g/d resveratrol [28]: note high dose used
	Citrus	Observational	0.5+ servings/day of citrus fruits or foods [92]
	Dandelion	In vivo	Free access to 2% dandelion tea solution [53]
	Rooibos tea	In vivo	Rooibos tea as sole beverage; concentration 2 g tea leaves/100 mL water steeped for 30 minutes [93]
UGTs	Honeybush tea	In vivo	Honeybush tea as sole beverage; concentration 4 g tea leaves/100 mL water steeped for 30 minutes [93]
	Rosemary	In vivo	Diet of 0.5% rosemary extract [37]
	Soy	In vivo	150 and 500 mg/kg soy extract [94]
	Ellagic acid  Berries, pomegranate, grapes, walnuts, and blackcurrants [42]	In vivo	Diet of 1% ellagic acid [95]
	Ferulic acid  Whole grains, roasted coffee, tomatoes, asparagus, olives, berries, peas, vegetables, and citrus [96]	In vivo	Diet of 1% ferulic acid [95]
	Curcumin  Turmeric, curry powder [34]	In vivo	Diet of 1% curcumin [95]
	Astaxanthin  Algae, yeast, salmon, trout, krill, shrimp, and crayfish [38]	In vivo	Diets of 0.001–0.03% astaxanthin for 15 days [39]