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List of phytochemicals in food

February 15, 2024

The following is a list of phytochemicals present in commonly consumed foods.

Terpenoids (isoprenoids) edit

Carotenoids (tetraterpenoids) edit

Carotenes edit

orange pigments

Xanthophylls edit

yellow pigments

Triterpenoid edit

Diterpenes edit

Monoterpenes edit

Steroids edit

Phenolic compounds edit

Natural monophenols edit

Polyphenols edit

Flavonoids edit

red, blue, purple pigments

Isoflavonoids edit

Aurones edit

Chalconoids edit

Flavonolignans edit

Lignans edit

Phytoestrogens seeds (flax, sesame, pumpkin, sunflower, poppy), whole grains (rye, oats, barley), bran (wheat, oat, rye), fruits (particularly berries) and vegetables.[2]

Stilbenoids edit

Curcuminoids edit

Tannins edit

Hydrolyzable tannins edit
Condensed tannins edit
Phlorotannins edit

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

Flavono-ellagitannin edit

extracted from Mongolian Oak (Quercus mongolica).

Aromatic acid edit

Phenolic acids edit

Hydroxycinnamic acids edit

Phenylethanoids edit

Others edit

Glucosinolates edit

The precursor to isothiocyanates edit

Aglycone derivatives edit

Organosulfides/ Organosulfur compounds edit

Indoles edit

Betalains edit

Chlorophylls edit

Other organic acids edit

Amines edit

Carbohydrates edit

Monosaccharides edit

Polysaccharides edit

Protease inhibitors edit

See also edit

References edit

  1. ^ 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.
  2. ^ Linus Pauling Institute at Oregon State University
  3. ^ Lignan contents of Dutch plant foods: a database i...[Br J Nutr. 2005] - PubMed Result
  4. ^ 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.
  5. ^ "Chlorophyll and Chlorophyllin". Micronutrient Information Center, Linus Pauling Institute, Oregon State University. 1 June 2009. Retrieved 26 November 2019.

February 15, 2024
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The following is a list of phytochemicals present in commonly consumed foods This list is incomplete you can help by adding missing items August 2008 Contents 1 Terpenoids isoprenoids 1 1 Carotenoids tetraterpenoids 1 1 1 Carotenes 1 1 2 Xanthophylls 1 2 Triterpenoid 1 3 Diterpenes 1 4 Monoterpenes 1 5 Steroids 2 Phenolic compounds 2 1 Natural monophenols 2 2 Polyphenols 2 2 1 Flavonoids 2 2 2 Isoflavonoids 2 2 3 Aurones 2 2 4 Chalconoids 2 2 5 Flavonolignans 2 2 6 Lignans 2 2 7 Stilbenoids 2 2 8 Curcuminoids 2 2 9 Tannins 2 2 9 1 Hydrolyzable tannins 2 2 9 2 Condensed tannins 2 2 9 3 Phlorotannins 2 2 9 4 Flavono ellagitannin 2 3 Aromatic acid 2 3 1 Phenolic acids 2 3 2 Hydroxycinnamic acids 2 4 Phenylethanoids 2 5 Others 3 Glucosinolates 3 1 The precursor to isothiocyanates 3 2 Aglycone derivatives 3 3 Organosulfides Organosulfur compounds 3 4 Indoles 4 Betalains 5 Chlorophylls 6 Other organic acids 7 Amines 8 Carbohydrates 8 1 Monosaccharides 8 2 Polysaccharides 9 Protease inhibitors 10 See also 11 ReferencesTerpenoids isoprenoids editCarotenoids tetraterpenoids edit Carotenes edit orange pigments a Carotene to vitamin A carrots pumpkins maize tangerine orange b Carotene to vitamin A dark leafy greens red orange and yellow fruits and vegetables g Carotene to vitamin A d Carotene e carotene Lycopene Vietnam Gac tomatoes grapefruit watermelon guava apricots carrots autumn olive Neurosporene Phytofluene star fruit sweet potato orange Phytoene sweet potato orange Xanthophylls edit yellow pigments Canthaxanthin paprika mushrooms crustaceans fish and eggs b 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 Triterpenoid edit 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 mistletoeDiterpenes edit Cafestol Coffea arabica in unfiltered form such as French press coffee or Turkish coffee Greek coffee 1 Monoterpenes edit 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 JuniperSteroids edit 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 editNatural monophenols edit Apiole parsley celery leaf Carnosol rosemary sage Carvacrol oregano thyme pepperwort wild bergamot Dillapiole dill fennel root Rosemarinol rosemary Polyphenols edit Flavonoids edit 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 amp pear bilberry blackberry blueberry cherry cranberry peach plum hawthorn loganberry cocoa Delphinidin bilberry blueberry eggplant Malvidin malve bilberry blueberry Petunidin Phycocyanin spirulina Isoflavonoids edit 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 edit Chalconoids edit Flavonolignans edit Silymarin artichokes milk thistle Lignans edit Phytoestrogens seeds flax sesame pumpkin sunflower poppy whole grains rye oats barley bran wheat oat rye fruits particularly berries and vegetables 2 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 3 sesame seed Brassica vegetables Stilbenoids edit Resveratrol grape skins and seeds grape wine nuts peanuts Japanese Knotweed root Pterostilbene grapes blueberries Piceatannol grapes PinosylvinCurcuminoids edit Curcumin Oxidizes to vanillin turmeric mustard Tannins edit Hydrolyzable tannins edit Ellagitannins Punicalagins tea berries Castalagins Vescalagins oak wood 4 Castalins Casuarictins Grandinins Punicalins Roburin As Tellimagrandin IIs Terflavin Bs Gallotannins Digalloyl glucose 1 3 6 Trigalloyl glucoseCondensed tannins edit Proanthocyanidins horse chestnut Aesculus hippocastanum cranberry juice peanut skin grape Polyflavonoid tannins Catechol type tannins Pyrocatecollic type tannins FlavolansPhlorotannins edit extracted from brown alga species Ecklonia cava Sargassum mcclurei sea oak Eisenia bicyclis Fucus vesiculosus Flavono ellagitannin edit extracted from Mongolian Oak Quercus mongolica Aromatic acid edit Phenolic acids edit Salicylic acid peppermint licorice peanut wheat Vanillin and Vanillic acid acai oil vanilla beans cloves Gallic acid tea mango strawberries rhubarb soy Ellagic acid walnuts strawberries cranberries blackberries guava grapes Tannic acid nettles tea berries Hydroxycinnamic acids edit 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 acai oil Coumarin citrus fruits maize Phenylethanoids edit Tyrosol olive oil Hydroxytyrosol olive oil Oleocanthal olive oil Oleuropein olive oil Others edit Capsaicin chilli peppers Gingerol ginger Alkylresorcinols wholegrain wheat rye and barley Piperine black pepper Glucosinolates 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 Aglycone derivatives edit Dithiolthiones isothiocyanates Sulforaphane brassicas broccoli cauliflower brussels sprouts cabbages Allyl isothiocyanate Phenethyl Isothiocyanate Benzyl Isothiocyanate Oxazolidine 2 thiones Nitriles ThiocyanatesOrganosulfides Organosulfur compounds edit Polysulfides allium compounds Allyl methyl trisulfide garlic onions leeks chives shallots Sulfides Diallyl disulfide garlic onions leeks chives shallots Allicin garlic Alliin garlic Allyl isothiocyanate horseradish mustard wasabi Syn propanethial S oxide cut onions Indoles edit 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 editBetacyanins beets chard Amaranthus tricolor betanin isobetanin probetanin neobetanin Betaxanthins non glycosidic versions Indicaxanthin beets sicilian prickly pear Vulgaxanthin beets Chlorophylls editChlorophyllin Dark green leafy vegetables like spinach 5 Other organic acids editSaturated 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 acidAmines editBetanin beetroot Carbohydrates editMonosaccharides edit Hexose wheat barley Pentose rye oat Polysaccharides edit 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 editProtease inhibitors soybean seeds legumes potatoes eggs cereals See also editNutrient Essential nutrient List of macronutrients List of micronutrients List of food additives UnderweightReferences edit 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 Retrieved from https en wikipedia org w index php title List of phytochemicals in food amp oldid 1187931676, wikipedia, wiki, book, books, library,

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