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

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 [2]

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
    • beta 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, 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, blackberry, blueberry, cherry, cranberry, peach, plum, hawthorn, loganberry, cocoa
    • Delphinidin bilberry, 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 [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

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 [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.

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 [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

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

References

  1. ↑ Khachik, Frederick. "Distribution of Carotenoids in Foods" (PDF).
  2. ↑ 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.
  3. ↑ Linus Pauling Institute at Oregon State University
  4. ↑ Lignan contents of Dutch plant foods: a database i...[Br J Nutr. 2005] - PubMed Result
  5. ↑ 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.
  6. ↑ "Chlorophyll and Chlorophyllin". Micronutrient Information Center, Linus Pauling Institute, Oregon State University. 1 June 2009. Retrieved 26 November 2019.
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