## 1 Introduction
\begin{table}
\begin{tabular}{c c} \hline \hline
**Green-Colored Fruits and Vegetables** & **Bioactive Compounds** \\ \hline \hline \multirow{2}{*}{Artichoke} & benzoic acid, apigenin, caffe acid, caffeoylquinic acid, cynaroside (luteolin 7-glucosidase), \\  & ellagic acid, fructo-oligosaccharides, inulin, luteolin, and chlorogenic acid \\ \hline \multirow{2}{*}{Asparagus} & anthocyanins, asparagusic acid, cellulose, cyanidin, glutathione, inulin, lignin, kaempfer, \\  & pectin, peonidin, quercetin, rutin, resin, saponins, and tann \\ \hline \multirow{3}{*}{Avocado} & 3,4-dihydroxyphenylacetic acid, 4-hydroxybenzoic acid, chlorogenic acid, ferulic acid, gallic \\  & acid, kaempfer,/kaempfer, protocatechuric acid, \(\rho\)-coumaric acid, quercetin, rutin, \\ \cline{1-1}  & syringic acid, vanillic acid, lutein, and feruloylquinic acid \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Green-colored fruits and vegetables and bioactive compounds. \begin{table}
\begin{tabular}{c c} \hline \hline
**Green-Colored Fruits and** & **Bioactive Compounds** \\ \hline Arugia & indole-3-carboniol (I3C) \\ \hline Basil & \(p\)-coumaric acid and ferulic acid \\ \hline Bitter melon & momordicin and momocharin (charantin) \\ \hline Bok choy & I3C, 3,3\({}^{\prime}\)-dindolylmethane (DIM) \\ \hline Broccoli & ascorbic acid, glucosinolates, kaempfer 3-O-sophoroside, phylloquinone, quercetin \\ Broccoli & 3-O-sophoroside, lutein, S-methyl cysteine sulphoxide, tocopherols, zeaxanthin, luteolin, \\  & sulforaphane, quercetin, cryptoxanthins, I3C, 3,3\({}^{\prime}\)-DIM, chlorogenic acid, and ferulic acid \\ \hline Cruciferous vegetables & glucoiberin, glucosinolates, isothi cyanates, sulforaphane \\ \hline Brussel sprouts & luteolin, lutein, cryptoxanthins, I3C, and 3,3\({}^{\prime}\)-DIM \\ \hline Cauliflower & I3C \\ \hline Cabbages & luteolin, sulforaphane, kaempfer, I3C, 3,3\({}^{\prime}\)-DIM, and ferulic acid \\ \hline Celery & luteolin, lutein, cryptoxanthins, caffe acid, and chlorogenic acid \\ \hline Collard greens & I3C \\ \hline Chives & quercetin and kaempfer \\ \hline Cucumber & lutein, cryptoxanthins, and terpenoid \\ \hline Dill & quercetin and kaempfer \\ \hline Fennel leaves & quercetin and kaempfer \\ \hline Green apples & epicatechin and luteolin \\ \hline Green bean coffee & chlorogenic acid and feruloylquinic acid \\ \hline Green grape &utin, lutein, cryptoxanthins, and \(p\)-coumaric acid \\ \hline Green peas/bean & luteolin, lutein, cryptoxanthins, and ferulic acid \\ \hline Green pepper & lutein and cryptoxanthins \\ \hline Green tea & epigallocatechin gallate (EGCG), gallic acid, rutin, protocatechuic acid, vanmillic acid, \\  & chlorogenic acid \\ \hline Kale & quercetin, kaempfer, I3C, 3,3\({}^{\prime}\)-DIM, and lutein \\ \hline Kiwi & caffeoylquinic acid, crismaritin, feruloylquinic acid, n-triacontanol, quinic acid, sinenstetin, \\  & tangeretin, protocatechuic acid, and \(p\)-coumaric acid \\ \hline Kohlrabi & I3C \\ \hline Leeks & quercetin and kaempferol \\ \hline Lettuce & quercetin, kaempferol, lutein, cryptoxanthins, and ferulic acid \\ \hline Mustard greens & I3C \\ \hline Olives/Olive oil & apigenin-7-O-glycos, caffe acid, hydroxytyrosol, luteolin, oleuropein, syringic acid, \\  & tyrosol, vanillic acid, verbascoside, and protocatechuic acid \\ \hline Parsley/Romaine lettuce & lutein \\ \hline Spinach & chlorophyll, folate, nitrates, phylloquinone, quercetin, kaempferol, lutein, \(p\)-coumaric acid, \\  & and ferulic acid \\ \hline Scallions & lutein \\ \hline Watercress & quercetin, lutein, and 3,3\({}^{\prime}\)-DIM \\ \hline Wild leeks & quercetin and kaempferol \\ \hline Zucchini & lutein \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Cont. Figure 2: Protective effects of the bioactive compounds from green-colored foods on metabolic diseases and cardiovascular diseases.