List of phytochemicals in food - Wikipedia https://en.wikipedia.

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While there is ample evidence to indicate the health benefits of diets rich in fruits, vegetables, legumes, whole
grains and nuts, no specific food has been acknowledged by scientists and government regulatory authorities as
providing a health benefit. Current medical research is focused on whether health effects could be due to
specific essential nutrients or phytochemicals.[1]

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

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

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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 References

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 Vietnam Gac, tomatoes, grapefruit, watermelon, guava, apricots, carrots, autumn olive.
Neurosporene
Phytofluene 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, 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

Saponins soybeans, beans, other legumes, maize, alfalfa.

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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, tropical carnivorous plants Triphyophyllum peltatum, Ancistrocladus
heyneanus, Diospyros leucomelas a member of the persimmon family, Tetracera boiviniana, the jambul
(Syzygium formosanum), chaga, and many other Syzygium species.
Moronic acid Rhus javanica (a sumac), mistletoe

Diterpenes

Cafestol

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 avocado, rice bran, wheat germ, corn oils, fennel, peanuts, soybeans, hawthorn,
basil, buckwheat.
gamma sitosterol
Stigmasterol buckwheat.
Tocopherols (vitamin E)

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, lovage.

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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.
Flavanones
Hesperidin citrus fruits.
Naringenin citrus fruits.
Silybin 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, 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,
hawthorn, loganberry, cocoa.
Delphinidin bilberry, blueberry, eggplant.
Malvidin malve, bilberry, blueberry.
Petunidin

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.

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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

A 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

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.

Tannins

Hydrolyzable tannins

Ellagitannins
Punicalagins tea, berries.
Castalagins
Vescalagins
Castalins

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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 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-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 nettles, tea, berries.

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

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Tyrosol olive oil.

Hydroxytyrosol olive oil.
Oleocanthal olive oil.
Oleuropein olive oil.

Others

Capsaicin chilli peppers.

Gingerol ginger.
Alkylresorcinols wholegrain wheat, rye and barley.

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.

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Syn-propanethial-S-oxide cut onions.

Betacyanins beets, chard, Amaranthus tricolor.

betanin
isobetanin
probetanin
neobetanin
Betaxanthins (non glycosidic versions)
Indicaxanthin beets, sicilian prickly pear.
Vulgaxanthin beets.

Chlorophyllin

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

Betaine beetroot.

Monosaccharides

Hexose wheat, barley.

Pentose rye, oat.

Polysaccharides

Beta-glucan

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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 the fruit skin (mainly apples, quinces), vegetables.

Protease inhibitors soybean, seeds, legumes, potatoes, eggs, cereals.

Nutrient
Essential nutrient
List of macronutrients
List of micronutrients
Underweight

1. Linus Pauling Institute at Oregon State University (http://lpi.oregonstate.edu/infocenter/phytochemicals.html)

2. Linus Pauling Institute at Oregon State University (http://lpi.oregonstate.edu/infocenter/phytochemicals/lignans)
3. Lignan contents of Dutch plant foods: a database i...[Br J Nutr. 2005] - PubMed Result (http://www.ncbi.nlm.nih.gov
/sites/entrez?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=15877880&query_hl=35&
itool=pubmed_docsum)

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