The following is a list of phytochemicals present in foods.
Terpenoids (isoprenoids)
Carotenoids (tetraterpenoids)
Carotenes 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: 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
Xanthophylls 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
Triterpenoids 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 Cafestol: Coffea arabica in unfiltered form such as French press coffee or Turkish coffee/Greek coffee
Monoterpenes 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 Phytosterols: almonds, cashews, peanuts, sesame seeds, sunflower seeds, whole wheat, maize, soybeans, many vegetable oils Campesterol: buckwheat β-Sitosterol: avocado, rice bran, wheat germ, corn oils, fennel, peanuts, soybeans, hawthorn, basil, buckwheat gamma sitosterol Stigmasterol: buckwheat
Phenolic compounds
Natural monophenols Apiole: parsley, celery leaf Carnosol: rosemary, sage Carvacrol: oregano, thyme, pepperwort, wild bergamot Dillapiole: dill, fennel root
Polyphenols
Flavonoids 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 and chocolate, lentils, black-eyed peas (+)-Catechin (+)-Gallocatechin (−)-Epicatechin (−)-Epigallocatechin (−)-Epigallocatechin gallate (EGCG): green tea (−)-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 and chocolate Delphinidin: bilberry, blackcurrant, blueberry, eggplant Malvidin: malve, bilberry, blueberry Petunidin Phycocyanin: spirulina
Isoflavonoids 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
Aurones
Chalconoids
Flavonolignans Silymarin: artichokes, milk thistle
Lignans 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
Stilbenoids Resveratrol: grape (skins and seeds, grape wine), nuts, peanuts, Japanese Knotweed root Pterostilbene: grapes, blueberries Pinosylvin
Curcuminoids Curcumin (Oxidizes to vanillin): turmeric, mustard
Tannins
Hydrolyzable tannins Ellagitannins Punicalagins: tea, berries Castalagins Vescalagins: oak wood Castalins Casuarictins Grandinins Punicalins Roburin As Tellimagrandin IIs Terflavin Bs Gallotannins Digalloyl glucose 1,3,6-Trigalloyl glucose
Condensed tannins Proanthocyanidins: horse chestnut Aesculus hippocastanum, cranberry juice, peanut skin, grape Polyflavonoid tannins Catechol-type tannins Pyrocatecollic type tannins Flavolans
Phlorotannins extracted from brown alga species (Ecklonia cava, Sargassum mcclurei), sea oak (Eisenia bicyclis, Fucus vesiculosus)
Flavono-ellagitannins Extracted from Mongolian Oak (Quercus mongolica)
Aromatic acid
Phenolic acids Salicylic acid: peppermint, licorice, peanut, wheat Gallic acid: tea, mango, strawberries, rhubarb, soy Ellagic acid: walnuts, strawberries, cranberries, blackberries, guava, grapes
Hydroxycinnamic acids 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 Tyrosol: olive oil Hydroxytyrosol: olive oil Oleocanthal: olive oil Oleuropein: olive oil
Others Capsaicin: chilli peppers Gingerol: ginger Alkylresorcinols: wholegrain wheat, rye and barley Piperine: black pepper
Glucosinolates
The precursor to isothiocyanates 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 Dithiolthiones (isothiocyanates) Sulforaphane: brassicas (broccoli, cauliflower, brussels sprouts, cabbages) Allyl isothiocyanate Phenethyl Isothiocyanate Benzyl Isothiocyanate Oxazolidine-2-thiones Nitriles Thiocyanates
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
Indoles 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 Betacyanins beets, chard, Amaranthus tricolor betanin isobetanin probetanin neobetanin Betaxanthins (non glycosidic versions) Indicaxanthin: beets, sicilian prickly pear Vulgaxanthin: beets
Chlorophylls Chlorophyllin: Dark green leafy vegetables like spinach
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
Amines Betanin: beetroot
Carbohydrates
Monosaccharides Hexose: wheat, barley Pentose: rye, oat
Polysaccharides 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 Protease inhibitors: soybean, seeds, legumes, potatoes, eggs, cereals
See also Nutrient Essential nutrient List of macronutrients List of micronutrients List of food additives Underweight
References