List of phytochemicals and foods in which they are prominent

It has been suggested that this article or section be merged into List of antioxidants in food. (Discuss)

While there is ample evidence to support the health benefits of diets rich in fruits, vegetables, legumes, whole grains and nuts, evidence that these effects are due to specific nutrients or phytochemicals is limited. ^[1]

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

Phenolic compounds

Monophenols
- Apiole – parsley.
- Carnosol – rosemary.
- thyme.
- Dillapiole – dill.
- Rosemarinol – rosemary.
pigments.
Flavonols
tea, wine, apples, cranberries, buckwheat, beans.
Gingerol – ginger.
chives.
Myricetin – grapes, walnuts.
Resveratrol – grape skins and seeds, wine, nuts, peanuts.
rhubarb, tea.
Isorhamnetin

Flavanones
Hesperidin – citrus fruits.
Naringenin – citrus fruits.
Silybin – blessed milk thistle.
Eriodictyol

Flavones
Apigenin – chamomile, celery, parsley.
Tangeritin – tangerine and other citrus peels.
Luteolin

Flavan-3-ols
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;
Theaflavin-3'-gallate – black tea;
Theaflavin-3,3'-digallate – black tea;
Thearubigins

Anthocyanins (flavonals) – red wine, many red, purple or blue fruits and vegetables.
Pelargonidin – bilberry, raspberry, strawberry.
cherry, cranberry, peach.
Cyanidin – red apple & pear, bilberry, blackberry, blueberry, cherry, cranberry, peach, plum, hawthorn, loganberry, cocoa.
Delphinidin – bilberry, blueberry.
Malvidin – bilberry, blueberry.
Petunidin

phytoestrogens)
chickpeas, peanuts, other legumes.
Genistein (biochanin A) – soy, alfalfa sprouts, red clover, chickpeas, peanuts, other legumes.
Glycitein – soy.

Dihydroflavonols
Chalcones
Coumestans (phytoestrogens)
Coumestrol – red clover, alfalfa sprouts, soy, peas, brussels sprouts.
Phenolic acids
Ellagic acid – walnuts, strawberries, cranberries, blackberries, guava, grapes.
mango, strawberries, rhubarb, soy.
licorice, peanut, wheat.
nettles, tea, berries.
cloves.
chilli peppers.
mustard. (Oxidizes to vanillin.)
Hydroxycinnamic acids
basil, thyme, oregano, apple.
sunflower, blueberries.
Cinnamic acid – aloe.
oats, rice, artichoke, orange, pineapple, apple, peanut.
maize.
wheat, oat, rye), fruits (particularly berries) and vegetables.^[2]
Silymarin – artichokes, milk thistle.
sesame seed, rye bran and meal, oat bran, poppy seed, strawberries, blackcurrants, broccoli.
sesame seeds, pumpkin, strawberries, blueberries, cranberries, zucchini, blackcurrant, carrots.
Pinoresinol and lariciresinol – ^[3] sesame seed, Brassica vegetables
esters
Tyrosol – olive oil
Hydroxytyrosol – olive oil
Oleocanthal – olive oil
Oleuropein – olive oil

Stilbenoids
Resveratrol – grapes, peanuts;
Pterostilbene – grapes, blueberries;
Piceatannol – grapes

isoprenoids)

Carotenoids (tetraterpenoids)
orange pigments
α-vitamin A, in carrots, pumpkins, maize, tangerine, orange.
β-Carotene – to vitamin A, in dark, leafy greens and red, orange and yellow fruits and vegetables.
γ-Carotene
δ-Carotene
Lycopene – tomatoes, grapefruit, watermelon, guava, apricots, carrots.
Neurosporene
Phytofluene – star fruit, sweet potato, orange.
Phytoene – sweet potato, orange.

yellow pigments.
paprika.
papaya, peaches, avocado, pea, grapefruit, kiwi.
Zeaxanthin – spinach, kale, turnip greens, maize, eggs, red pepper, pumpkin, oranges.
Astaxanthin – microalge, yeast, krill, shrimp, salmon, lobsters, and some crabs
Lutein – spinach, turnip greens, romaine lettuce, eggs, red pepper, pumpkin, mango, papaya, oranges, kiwi, peaches, squash, legumes, brassicates, prunes, sweet potatoes, honeydew melon, rhubarb, plum, avocado, pear.
Rubixanthin – rose hips.

Monoterpenes
Limonene – oils of citrus, cherries, spearmint, dill, garlic, celery, maize, rosemary, ginger, basil.
Perillyl alcohol – citrus oils, mints.

Saponins – soybeans, beans, other legumes, maize, alfalfa.
Lipids
vegetable oils.
Campesterol - buckwheat.
beta fennel, peanuts, soybeans, hawthorn, basil, buckwheat.
gamma sitosterol
Stigmasterol – buckwheat.

Tocopherols (vitamin E)
omega-3,fatty acids – dark-green leafy vegetables, grains, legumes, nuts.
evening primrose, borage, blackcurrant.

Organosulfides

Dithiolthiones (isothiocyanates)
Sulphoraphane – Brassicales.

Thiosulphonates (allium compounds)
Allyl methyl trisulfide – garlic, onions, leeks, chives, shallots.
Diallyl sulfide – garlic, onions, leeks, chives, shallots.

glucosinolates)

Indole-3-carbinol – cabbage, kale, brussels sprouts, rutabaga, mustard greens.

Protein inhibitors

protease inhibitors – soy, seeds, legumes, potatoes, eggs, cereals.

Other organic acids

rhubarb, tea and coffee, banana, ginger, almond, sweet potato, bell pepper.
Phytic acid (inositol hexaphosphate) – cereals, nuts, sesame seeds, soybeans, wheat, pumpkin, beans, almonds.
Tartaric acid – apricots, apples, sunflower, avocado, grapes.

References

^ http://lpi.oregonstate.edu/infocenter/phytochemicals.html

^ http://lpi.oregonstate.edu/infocenter/phytochemicals/lignans

^ 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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Categories: Phytochemicals

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