The following is a list of phytochemicals present in foods.
orange pigments
- ñ-Carotene â to vitamin A: carrots, pumpkins, maize, tangerine, orange
- ò-Carotene â to vitamin A: dark, leafy greens, red, orange and yellow fruits and vegetables.
- ó-Carotene - to vitamin A
- ô-Carotene
- õ-carotene
- Lycopene: Vietnamese Gac, tomatoes, grapefruit, watermelon, guava, apricots, carrots, autumn olive.
- Neurosporene: tomato, pink grapefruit,watermelon
- Phytofluene: star fruit, sweet potato, orange
- Phytoene: sweet potato, orange
yellow pigments
- Canthaxanthin: paprika, mushrooms, crustaceans, fish and eggs .
- ò-Cryptoxanthin to vitamin A: mango, tangerine, orange, papaya, peaches, avocado, pea, grapefruit, kiwi
- Zeaxanthin: wolfberry, spinach, kale, turnip greens, maize, eggs, red pepper, pumpkin, orange
- Astaxanthin: microalgae, yeast, krill, shrimp, salmon, lobsters, and some crabs
- Lutein: spinach, turnip greens, romaine lettuce, eggs, red pepper, pumpkin, mango, papaya, oranges, kiwi, peaches, squash, brassicas, prunes, sweet potatoes, honeydew melon, rhubarb, plum, avocado, pear, cilantro
- Rubixanthin: rose hip
- Saponins: soybeans, beans, other legumes, maize, alfalfa
- Oleanolic acid: American pokeweed, honey mesquite, garlic, java apple, cloves, and many other Syzygium species
- Ursolic acid: apples, basil, bilberries, cranberries, elder flower, peppermint, lavender, oregano, thyme, hawthorn, prunes
- Betulinic acid: Ber tree, white birch, winged beans, tropical carnivorous plants Triphyophyllum peltatum, Ancistrocladus heyneanus, Diospyros leucomelas a member of the persimmon family, Tetracera boiviniana, the jambul (Syzygium formosanum), chaga (Inonotus obliquus), and many other Syzygium species
- Moronic acid: Rhus javanica (a sumac), mistletoe
- Limonene: oils of citrus, cherries, spearmint, dill, garlic, celery, maize, rosemary, ginger, basil
- Perillyl alcohol: citrus oils, hops, caraway, mints
- Thujones: oils of Thyme, Oregano, Sage, Mugwort, Juniper
- Phytosterols: almonds, cashews, peanuts, sesame seeds, sunflower seeds, whole wheat, maize, soybeans, many vegetable oils
- Campesterol: buckwheat
- ò-Sitosterol: avocado, rice bran, wheat germ, corn oils, fennel, peanuts, soybeans, hawthorn, basil, buckwheat
- gamma sitosterol
- Stigmasterol: buckwheat
Phenolic compounds
red, blue, purple pigments
- Flavonols
- Quercetin: red and yellow onions, tea, wine, apples, cranberries, buckwheat, beans, lovage
- Kaempferol: tea, strawberries, gooseberries, cranberries, grapefruit, apples, peas, brassicates (broccoli, kale, brussels sprouts, cabbage), chives, spinach, endive, leek, tomatoes
- Myricetin: grapes, red wine, berries, walnuts
- Fisetin: strawberries, cucumbers
- Rutin: citrus fruits, oranges, lemons, limes, grapefruit, berries, peaches, apples, pagoda tree fruits, asparagus, buckwheat, parsley, tomatoes, apricots, rhubarb, tea
- Isorhamnetin: red turnip, goldenrod, mustard leaf, ginkgo biloba, onion
- Flavanones
- Hesperidin: citrus fruits
- Naringenin: citrus fruits
- Silybin: milk thistle
- Eriodictyol: citrus fruits
- Flavones
- Acacetin: Robinia pseudoacacia, Turnera diffusa
- Apigenin: chamomile, celery, parsley
- Chrysin: Passiflora caerulea, Pleurotus ostreatus, Oroxylum indicum
- Diosmetin: Vicia
- Tangeritin: tangerine and other citrus peels
- Luteolin: beets, artichokes, celery, carrots, celeriac, rutabaga, parsley, mint, chamomile, lemongrass, chrysanthemum
- Flavan-3-ols (flavanols)
- Catechins: white tea, green tea, black tea, grapes, wine, apple juice, cocoa, lentils, black-eyed peas
- (+)-Catechin
- (+)-Gallocatechin
- (âÂÂ)-Epicatechin
- (âÂÂ)-Epigallocatechin
- (âÂÂ)-Epigallocatechin gallate (EGCG): green tea
- (âÂÂ)-Epicatechin 3-gallate
- Theaflavin: black tea
- Theaflavin-3-gallate: black tea
- Thearubigins: black tea
- Proanthocyanidins
- Flavanonols
- Anthocyanidins (flavonals) and Anthocyanins red wine, many red, purple or blue fruits and vegetables
- Pelargonidin: bilberry, raspberry, strawberry
- Peonidin: bilberry, blueberry, cherry, cranberry, peach
- Cyanidin: red apple & pear, bilberry, blackcurrant, blackberry, blueberry, cherry, cranberry, peach, plum, hawthorn, loganberry, cocoa
- Delphinidin: bilberry, blackcurrant, blueberry, eggplant
- Malvidin: malve, bilberry, blueberry
- Petunidin
- Phycocyanin: spirulina
- Isoflavones (phytoestrogens) use the 3-phenylchromen-4-one skeleton (with no hydroxyl group substitution on carbon at position 2)
- Daidzein (formononetin): soy, alfalfa sprouts, red clover, chickpeas, peanuts, kudzu, other legumes
- Genistein (biochanin A): soy, alfalfa sprouts, red clover, chickpeas, peanuts, other legumes
- Glycitein: soy
- Isoflavanes
- Isoflavandiols
- Isoflavenes
- Pterocarpans or Coumestans (phytoestrogens)
- Coumestrol: red clover, alfalfa sprouts, soy, peas, brussels sprouts
Phytoestrogens: seeds (flax, sesame, pumpkin, sunflower, poppy), whole grains (rye, oats, barley), bran (wheat, oat, rye), fruits (particularly berries) and vegetables
- Matairesinol: flax seed, sesame seed, rye bran and meal, oat bran, poppy seed, strawberries, blackcurrants, broccoli
- Secoisolariciresinol: flax seeds, sunflower seeds, sesame seeds, pumpkin, strawberries, blueberries, cranberries, zucchini, blackcurrant, carrots
- Pinoresinol and lariciresinol: sesame seed, Brassica vegetables
extracted from brown alga species (Ecklonia cava, Sargassum mcclurei), sea oak (Eisenia bicyclis, Fucus vesiculosus)
Extracted from Mongolian Oak (Quercus mongolica)
- Salicylic acid: peppermint, licorice, peanut, wheat
- Gallic acid: tea, mango, strawberries, rhubarb, soy
- Ellagic acid: walnuts, strawberries, cranberries, blackberries, guava, grapes
- Caffeic acid: burdock, hawthorn, artichoke, pear, basil, thyme, oregano, apple, olive oil
- Chlorogenic acid: echinacea, strawberries, pineapple, coffee, sunflower, blueberries
- Cinnamic acid: cinnamon, aloe
- Ferulic acid: oats, rice, artichoke, orange, pineapple, apple, peanut, açaàoil
- Coumarin: citrus fruits, maize
Others
Glucosinolates
Aglycone derivatives
Organosulfides/ Organosulfur compounds
- Polysulfides (allium compounds): garlic, onions, leeks, chives, shallots
- Sulfides
- Diallyl disulfide garlic, onions, leeks, chives, shallots
- Alliin garlic
- Allyl isothiocyanate: horseradish, mustard, wasabi
- Syn-propanethial-S-oxide: cut onions
- Indole-3-carbinol: cabbage, kale, brussels sprouts, rutabaga, mustard greens, broccoli
- 3,3'-Diindolylmethane or DIM: broccoli family, brussels sprouts, cabbage, kale
- Indole-3-acetic acid: Commonly occurring plant hormone, a part of the auxin family.
Other organic acids
- Saturated cyclic acids
- Phytic acid: (inositol hexaphosphate) cereals, nuts, sesame seeds, soybeans, wheat, pumpkin, beans, almonds
- Quinic acid
- Oxalic acid: orange, spinach, rhubarb, tea and coffee, banana, ginger, almond, sweet potato, bell pepper
- Tartaric acid: apricots, apples, sunflower, avocado, grapes, tamarind
- Anacardic acid: cashews, mangoes
- Malic acid: apples
- Caftaric acid: grapes
- Coutaric acid: grapes
- Fertaric acid
Protease inhibitors
See also
References