User:DCDuring/PhytochemicalsinFood
terpenoids (isoprenoids)
editorange 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
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
- 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}}
- limonene oils of citrus, cherries, spearmint, dill, garlic, celery, maize, rosemary, ginger, basil
- perillyl alcohol citrus oils, caraway, mints
- 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)
Natural monophenols
edit- apiole parsley, celery leaf
- carnosol rosemary, sage
- carvacrol oregano, thyme, pepperwort, wild bergamot
- dillapiole dill, fennel root
- rosemarinol rosemary
- 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
- thearubigins
- proanthocyanidins
- catechins white tea, green tea, black tea, grapes, wine, apple juice, cocoa, lentils, black-eyed peas
- 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
- 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
- silymarin artichokes, milk thistle
A phytoestrogens seeds (flax, sesame, pumpkin, sunflower, poppy), whole grains (rye, oats, barley), bran (wheat, oat, rye), fruits (particularly berries) and Brassica vegetables[1]
- 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 [2] sesame seed, Brassica vegetables
- resveratrol grape (skins and seeds, grape wine), nuts, peanuts, Japanese knotweed root
- pterostilbene grapes, blueberries
- piceatannol grapes
- pinosylvin
- proanthocyanidins - horse chestnut Aesculus hippocastanum, cranberry juice, peanut skin
- polyflavonoid/polyflavonoid tannins
- catechol/catechol-type tannins
- pyrocatecollic/pyrocatecollic type tannins
- flavolans
extracted from brown alga species (Ecklonia cava, Sargassum mcclurei), sea oak (Eisenia bicyclis, Fucus vesiculosus)
extracted from Mongolian oak (Quercus mongolica)
- 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
- 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
Others
editThe 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
organosulfides/ organosulfur compounds
edit- polysulfides (allium compounds)
- sulfides
- 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
Other organic acids
edit- saturated cyclic acids
- 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
- 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.