User:DCDuring/PhytochemicalsinFood

carotenes
orange pigments
 * α-carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange
 * beta-carotene/β-carotene – to vitamin A dark, leafy greens; red, orange, and yellow fruits and vegetables
 * γ-carotene - to vitamin A,
 * δ-carotene
 * lycopene Vietnam gac/Vietnam gac, tomatoes, grapefruit, watermelon, guava, apricots, carrots, autumn olive
 * neurosporene
 * phytofluene carambola, 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, kiwifruit/kiwi
 * zeaxanthin wolfberry, spinach, kale, turnip greens, maize, eggs, bell pepper (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/pokeweed, honey mesquite, garlic, java apple, cloves, and many other Syzygium species
 * ursolic acid apples, basil, bilberries, cranberries, elder flower, peppermint, lavender, oregano, thyme, Crataegus/hawthorn, prunes
 * betulinic acid ber tree, white birch, tropical carnivorous plants Triphyophyllum peltatum, Ancistrocladus/Ancistrocladus heyneanus, Diospyros/Diospyros leucomelas a member of the persimmon family, Dilleniaceae/Tetracera boiviniana, the jambul (Syzygium/Syzygium formosanum), chaga, and many other Syzygium species
 * moronic acid Rhus javanica (a sumac), mistletoe}}

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 avocados, rice bran, wheat germ, corn oils, fennel, peanuts, soybeans, Crataegus/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

flavonoids
red, blue, purple pigments
 * flavonols
 * quercetin red and yellow onions, tea, wine, apples, cranberries, buckwheat, beans
 * kaempferol tea, strawberries, gooseberries, cranberries, grapefruit, apples, peas, brassicas (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 Silybum marianum***/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, Lamiaceae/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, Crataegus/hawthorn, loganberry, cocoa
 * delphinidin bilberry, blueberry, eggplant
 * malvidin malve, bilberry, blueberry
 * petunidin

isoflavonoid

 * 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

flavonolignan

 * 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 Brassica 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 plant/mustard

hydrolyzable tannins

 * ellagitannins
 * punicalagins tea, berries
 * castalagins
 * vescalagins
 * 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
 * polyflavonoid/polyflavonoid tannins
 * catechol/catechol-type tannins
 * pyrocatecollic/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)

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 Urtica/nettles, tea, berries

hydroxycinnamic acids

 * caffeic acid burdock, Crataegus/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

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
 * syn-propanethial-S-oxide cut onions

betalains

 * betacyanins beets, chard, Amaranthus tricolor***
 * betanin
 * isobetanin
 * probetanin
 * neobetanin
 * betaxanthins (non glycosidic versions)
 * indicaxanthin beets, sicilian prickly pear opuntia
 * vulgaxanthin beets

chlorophylls

 * chlorophyllin

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
 * coutaric acid
 * fertaric acid

amines

 * betaine beetroot

monosaccharides

 * hexose - wheat, barley
 * pentose - rye, oat

polysaccharides

 * beta-glucan/betaglucan/β-glucan (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 apples, quinces), vegetables.

Protease inhibitors

 * protease inhibitor soybean, seeds, legumes, potatoes, eggs, cereals