# List of phytochemicals in food

The following is a list of phytochemicals present in commonly consumed 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 Vietnam Gac, tomatoes, grapefruit, watermelon, guava, apricots, carrots, autumn olive.
* Neurosporene tomato, pink grapefruit,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.

### Triterpenoid

* 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.

### 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.
* 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 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 oak wood.
** 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-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

* 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)
** 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

* 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.

## 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.