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

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

• Nutrient
• Essential nutrient
• List of macronutrients
• List of micronutrients
• List of food additives
• Underweight

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.