List of phytochemicals in food

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
• Phytofluene 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, 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.

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.
• Flavanones
  • Hesperidin citrus fruits.
  • Naringenin citrus fruits.
  • Silybin 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, 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) 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

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.^[2]

• 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 ^[3] 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

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.