List of phytochemicals in food
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,[1]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
- 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
- Cafestol: Coffea arabica in unfiltered form such as French press coffee or Turkish coffee/Greek coffee[2]
- 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
- beta Sitosterol avocado, rice bran, wheat germ, corn oils, fennel, peanuts, soybeans, hawthorn, basil, buckwheat
- gamma sitosterol
- Stigmasterol: buckwheat
Phenolic compounds
- Apiole: parsley, celery leaf
- Carnosol: rosemary, sage
- Carvacrol: oregano, thyme, pepperwort, wild bergamot
- Dillapiole: dill, fennel root
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
- (−)-Epicatechin
- (−)-Epigallocatechin
- (−)-Epigallocatechin gallate (EGCG) green tea
- (−)-Epicatechin 3-gallate
- Theaflavin black tea
- Theaflavin-3-gallate 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
- 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
- Silymarin artichokes, milk thistle
Phytoestrogens seeds (flax, sesame, pumpkin, sunflower, poppy), whole grains (rye, oats, barley), bran (wheat, oat, rye), fruits (particularly berries) and vegetables[3]
- 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[4] sesame seed, Brassica vegetables
- Resveratrol grape (skins and seeds, grape wine), nuts, peanuts, Japanese Knotweed root
- Pterostilbene grapes, blueberries
- Pinosylvin
- Curcumin (Oxidizes to vanillin) turmeric, mustard
Hydrolyzable tannins
- Ellagitannins
- Punicalagins tea, berries
- Castalagins
- Vescalagins oak wood[5]
- 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.
- 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[6]
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
- Betanin: beetroot
- Hexose: wheat, barley
- Pentose: rye, oat
- 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
- ↑ Khachik, Frederick. "Distribution of Carotenoids in Foods" (PDF).
- ↑ 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.