The following is a list of phytochemicals present in commonly consumed foods.
Terpenoids (isoprenoids)[edit]
Carotenoids (tetraterpenoids)[edit]
Carotenes[edit]
orange pigments
- α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.
- β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
- γ-Carotene - to vitamin A,
- δ-Carotene
- ε-carotene
- Lycopene Vietnam Gac, tomatoes, grapefruit, watermelon, guava, apricots, carrots, autumn olive.
- Neurosporene
- Phytofluene star fruit, sweet potato, orange.
- Phytoene sweet potato, orange.
Xanthophylls[edit]
yellow pigments
- Canthaxanthin paprika, mushrooms, crustaceans, fish and eggs.
- β-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.
Triterpenoid[edit]
- 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
Diterpenes[edit]
- Cafestol Coffea arabica in unfiltered form such as French press coffee or Turkish coffee/Greek coffee.[1]
Monoterpenes[edit]
- 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
Steroids[edit]
- Phytosterols almonds, cashews, peanuts, sesame seeds, sunflower seeds, whole wheat, maize, soybeans, many vegetable oils.
- Campesterol buckwheat.
- beta Sitosterol avocado, rice bran, wheat germ, corn oils, fennel, peanuts, soybeans, hawthorn, basil, buckwheat.
- gamma sitosterol
- Stigmasterol buckwheat.
Phenolic compounds[edit]
Natural monophenols[edit]
- Apiole parsley, celery leaf.
- Carnosol rosemary, sage.
- Carvacrol oregano, thyme, pepperwort, wild bergamot.
- Dillapiole dill, fennel root.
- Rosemarinol rosemary.
Polyphenols[edit]
Flavonoids[edit]
- 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
- (−)-Epicatechin
- (−)-Epigallocatechin
- (−)-Epigallocatechin gallate (EGCG) green tea.
- (−)-Epicatechin 3-gallate
- Theaflavin black tea.
- Thearubigins black tea.
- Proanthocyanidins
- Catechins white tea, green tea, black tea, grapes, wine, apple juice, cocoa, lentils, black-eyed peas.
- 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, blackberry, blueberry, cherry, cranberry, peach, plum, hawthorn, loganberry, cocoa.
- Delphinidin bilberry, blueberry, eggplant.
- Malvidin malve, bilberry, blueberry.
- Petunidin
- Phycocyanin spirulina.
Isoflavonoids[edit]
- Isoflavones (phytoestrogens) use the 3-phenylchromen-4-one skeleton (with no hydroxyl group substitution on carbon at position 2).
- Isoflavanes
- Isoflavandiols
- Isoflavenes
- Pterocarpans or Coumestans (phytoestrogens)
- Coumestrol red clover, alfalfa sprouts, soy, peas, brussels sprouts.
Aurones[edit]
Chalconoids[edit]
Flavonolignans[edit]
- Silymarin artichokes, milk thistle.
Lignans[edit]
Phytoestrogens seeds (flax, sesame, pumpkin, sunflower, poppy), whole grains (rye, oats, barley), bran (wheat, oat, rye), fruits (particularly berries) and vegetables.[2]
- 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[3] sesame seed, Brassica vegetables.
Stilbenoids[edit]
- Resveratrol grape (skins and seeds, grape wine), nuts, peanuts, Japanese Knotweed root.
- Pterostilbene grapes, blueberries.
- Piceatannol grapes.
- Pinosylvin
Curcuminoids[edit]
Tannins[edit]
Hydrolyzable tannins[edit]
Condensed tannins[edit]
- Proanthocyanidins horse chestnut Aesculus hippocastanum, cranberry juice, peanut skin, grape.
- Polyflavonoid tannins
- Catechol-type tannins
- Pyrocatecollic type tannins
- Flavolans
Phlorotannins[edit]
extracted from brown alga species (Ecklonia cava, Sargassum mcclurei), sea oak (Eisenia bicyclis, Fucus vesiculosus).
Flavono-ellagitannin[edit]
extracted from Mongolian Oak (Quercus mongolica).
Aromatic acid[edit]
Phenolic acids[edit]
- Salicylic acid peppermint, licorice, peanut, wheat.
- Vanillin and Vanillic acid açaí oil, vanilla beans, cloves.
- Gallic acid tea, mango, strawberries, rhubarb, soy.
- Ellagic acid walnuts, strawberries, cranberries, blackberries, guava, grapes.
- Tannic acid nettles, tea, berries.
Hydroxycinnamic acids[edit]
- 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, açaí oil.
- Coumarin citrus fruits, maize.
Phenylethanoids[edit]
Others[edit]
- Capsaicin chilli peppers.
- Gingerol ginger.
- Alkylresorcinols wholegrain wheat, rye and barley.
- Piperine black pepper.
Glucosinolates[edit]
The precursor to isothiocyanates[edit]
- Sinigrin (the precursor to allyl isothiocyanate) broccoli family, brussels sprouts, black mustard.
- Glucotropaeolin (the precursor to benzyl isothiocyanate)
- Gluconasturtiin (the precursor to phenethyl isothiocyanate)
- Glucoraphanin (the precursor to sulforaphane) brassicas: broccoli, cauliflower, brussels sprouts, cabbages.
Aglycone derivatives[edit]
Organosulfides/ Organosulfur compounds[edit]
- Polysulfides (allium compounds)
- Sulfides
- Allicin garlic.
- Alliin garlic.
- Allyl isothiocyanate horseradish, mustard, wasabi.
- Syn-propanethial-S-oxide cut onions.
Indoles[edit]
- 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.
Betalains[edit]
- Betacyanins beets, chard, Amaranthus tricolor.
- Betaxanthins (non glycosidic versions)
- Indicaxanthin beets, sicilian prickly pear.
- Vulgaxanthin beets.
Chlorophylls[edit]
- Chlorophyllin: Dark green leafy vegetables like spinach.[5]
Other organic acids[edit]
- 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
Amines[edit]
Carbohydrates[edit]
Monosaccharides[edit]
Polysaccharides[edit]
- Beta-glucan
- Chitin fungi includes other edible mushrooms.
- Lentinan fruit body of shiitake (Lentinula edodes mycelium (LEM)) and other edible mushrooms.
- Fructan
- Inulins diverse plants, e.g. topinambour, chicory.
- Lignin stones of fruits, vegetables (filaments of the garden bean), cereals.
- Pectins fruit skin (mainly apple and, quince), vegetables.
Protease inhibitors[edit]
See also[edit]
- Nutrient
- Essential nutrient
- List of macronutrients
- List of micronutrients
- List of food additives
- Underweight
References[edit]
- ^ Zhang, Chen; Linforth, Robert; Fisk, Ian D. (2012). "Cafestol extraction yield from different coffee brew mechanisms". Food Research International. 49: 27–31. doi:10.1016/j.foodres.2012.06.032. S2CID 56221623.
- ^ Linus Pauling Institute at Oregon State University
- ^ Lignan contents of Dutch plant foods: a database i...[Br J Nutr. 2005] - PubMed Result
- ^ Marinov, M G; Dimitrova, E D; Puech, J L (1997). "Kinetics of ellagitannin extraction from oak wood using white wine". Journal of Wine Research. 8: 29–40. doi:10.1080/09571269708718095.
- ^ "Chlorophyll and Chlorophyllin". Micronutrient Information Center, Linus Pauling Institute, Oregon State University. 1 June 2009. Retrieved 26 November 2019.