List of phytochemicals in food

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The following is a list of phytochemicals present in foods.

## Contents

* 1 Terpenoids (isoprenoids)
* 1.1 Carotenoids (tetraterpenoids)
* 1.1.1 Carotenes
* 1.1.2 Xanthophylls
* 1.2 Triterpenoids
* 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-ellagitannins
* 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 References

## 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
* β-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, blackcurrant, blackberry, blueberry, cherry, cranberry, peach, plum, hawthorn, loganberry, cocoa
* Delphinidin: bilberry, blackcurrant, 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

#### Aurones

#### Chalconoids

#### 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". https://www.carotenoidsociety.org/wp-content/uploads/2020/10/Food-Carotenoids.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.
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. https://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/chlorophyll-chlorophyllin. Retrieved 26 November 2019.

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