List of phytochemicals in food

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

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, 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.

Natural monophenols

 * Apiole parsley, celery leaf.
 * Carnosol rosemary, sage.
 * Carvacrol oregano, thyme, pepperwort, wild bergamot.
 * Dillapiole dill, fennel root.

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.

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).

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.

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.

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.