User:DCDuring/PhytochemicalsinFood

terpenoids (isoprenoids)

carotenoids (tetraterpenoids)

carotenes

orange pigments

• α-carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange
• beta-carotene/β-carotene – to vitamin A dark, leafy greens; red, orange, and yellow fruits and vegetables
• γ-carotene - to vitamin A,
• δ-carotene
• lycopene Vietnam gac/Vietnam gac, tomatoes, grapefruit, watermelon, guava, apricots, carrots, autumn olive
• neurosporene
• phytofluene carambola, star fruit, sweet potato, orange
• phytoene sweet potato, orange

xanthophylls

yellow pigments

• canthaxanthin paprika
• cryptoxanthin to vitamin A mango, tangerine, orange, papaya, peaches, avocado, pea, grapefruit, kiwifruit/kiwi
• zeaxanthin wolfberry, spinach, kale, turnip greens, maize, eggs, bell pepper (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

• saponins soybeans, beans, other legumes, maize, alfalfa
• oleanolic acid American pokeweed/pokeweed, honey mesquite, garlic, java apple, cloves, and many other Syzygium species
• ursolic acid apples, basil, bilberries, cranberries, elder flower, peppermint, lavender, oregano, thyme, Crataegus/hawthorn, prunes
• betulinic acid ber tree, white birch, tropical carnivorous plants Triphyophyllum peltatum, Ancistrocladus/Ancistrocladus heyneanus, Diospyros/Diospyros leucomelas a member of the persimmon family, Dilleniaceae/Tetracera boiviniana, the jambul (Syzygium/Syzygium formosanum), chaga, and many other Syzygium species
• moronic acid Rhus javanica (a sumac), mistletoe}}

monoterpenes

• limonene oils of citrus, cherries, spearmint, dill, garlic, celery, maize, rosemary, ginger, basil
• perillyl alcohol citrus oils, caraway, mints

steroids

• phytosterols almonds, cashews, peanuts, sesame seeds, sunflower seeds, whole wheat, maize, soybeans, many vegetable oils
  • campesterol buckwheat
  • beta sitosterol avocados, rice bran, wheat germ, corn oils, fennel, peanuts, soybeans, Crataegus/hawthorn, basil, buckwheat
  • gamma sitosterol
  • stigmasterol buckwheat
• tocopherols (vitamin E)

phenolic compounds

Natural monophenols

• apiole parsley, celery leaf
• carnosol rosemary, sage
• carvacrol oregano, thyme, pepperwort, wild bergamot
• dillapiole dill, fennel root
• rosemarinol rosemary

polyphenols

flavonoids

red, blue, purple pigments

• flavonols
  • quercetin red and yellow onions, tea, wine, apples, cranberries, buckwheat, beans
  • kaempferol tea, strawberries, gooseberries, cranberries, grapefruit, apples, peas, brassicas (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
• flavanones
  • hesperidin citrus fruits
  • naringenin citrus fruits
  • silybin Silybum marianum***/milk thistle
  • eriodictyol
• 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, Lamiaceae/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
  • proanthocyanidins
• flavanonols
• anthocyanidins (flavonals) or 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, Crataegus/hawthorn, loganberry, cocoa
  • delphinidin bilberry, blueberry, eggplant
  • malvidin malve, bilberry, blueberry
  • petunidin

isoflavonoid

• 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

flavonolignan

• silymarin artichokes, milk thistle

lignans

A phytoestrogens seeds (flax, sesame, pumpkin, sunflower, poppy), whole grains (rye, oats, barley), bran (wheat, oat, rye), fruits (particularly berries) and Brassica 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
• piceatannol grapes
• pinosylvin

curcuminoids

• curcumin (oxidizes to vanillin) turmeric, mustard plant/mustard

tannins

hydrolyzable tannins

• ellagitannins
  • punicalagins tea, berries
  • castalagins
  • vescalagins
  • 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
• polyflavonoid/polyflavonoid tannins
• catechol/catechol-type tannins
• pyrocatecollic/pyrocatecollic type tannins
• flavolans

phlorotannins

extracted from brown alga species (Ecklonia cava, Sargassum mcclurei), sea oak (Eisenia bicyclis, Fucus vesiculosus)

flavono-ellagitannin

extracted from Mongolian oak (Quercus mongolica)

aromatic acid

phenolic acids

• 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 Urtica/nettles, tea, berries

hydroxycinnamic acids

• caffeic acid burdock, Crataegus/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

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)
  • allyl methyl trisulfide garlic, onions, leeks, chives, shallots
• sulfides
  • diallyl disulfide garlic, onions, leeks, chives, shallots

indoles

• indole-3-carbinol cabbage, kale, brussels sprouts, rutabaga, mustard greens, broccoli
• 3,3'-diindolylmethane or DIM broccoli family, brussels sprouts, cabbage, kale
• allicin garlic
• alliin garlic
• allyl isothiocyanate horseradish, mustard, wasabi
• piperine black pepper
• syn-propanethial-S-oxide cut onions

betalains

• betacyanins beets, chard, Amaranthus tricolor***
  • betanin
  • isobetanin
  • probetanin
  • neobetanin
• betaxanthins (non glycosidic versions)
  • indicaxanthin beets, sicilian prickly pear opuntia
  • vulgaxanthin beets

chlorophylls

• chlorophyllin

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
• coutaric acid
• fertaric acid

amines

• betaine beetroot

carbohydrates

monosaccharides

• hexose - wheat, barley
• pentose - rye, oat

polysaccharides

• beta-glucan/betaglucan/β-glucan (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 apples, quinces), vegetables.

Protease inhibitors

• protease inhibitor soybean, seeds, legumes, potatoes, eggs, cereals