Chemistry:List of phytochemicals in food

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

Terpenoids (isoprenoids)

Carotenoids (tetraterpenoids)

Carotenes

orange pigments

Xanthophylls

yellow pigments

Triterpenoid

Diterpenes

Monoterpenes

Steroids

Phenolic compounds

Natural monophenols

Polyphenols

Flavonoids

red, blue, purple pigments

Isoflavonoids

Aurones

Chalconoids

Flavonolignans

Lignans

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

Stilbenoids

Curcuminoids

Tannins

Hydrolyzable tannins
Condensed tannins
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

Hydroxycinnamic acids

Phenylethanoids

Others

Glucosinolates

The precursor to isothiocyanates

Aglycone derivatives

Organosulfides/ Organosulfur compounds

Indoles

Betalains

Chlorophylls

Other organic acids

Amines

Carbohydrates

Monosaccharides

Polysaccharides

Protease inhibitors

See also

References

  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. 
  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. https://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/chlorophyll-chlorophyllin. Retrieved 26 November 2019.