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List of phytochemicals in food

While there is ample evidence to indicate the health benefits of diets rich in fruits, vegetables, legumes, whole grains and nuts, no specific food has been acknowledged by scientists and government regulatory authorities as providing a health benefit. Current medical research is focused on whether health effects could be due to specific essential nutrients or phytochemicals.[1]

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

Terpenoids (isoprenoids)

Carotenoids (tetraterpenoids)

Carotenes

orange pigments

Xanthophylls

yellow pigments.

Triterpenoid

Monoterpenes

Steroids

Phenolic compounds

Natural monophenols

Polyphenols

Flavonoids

red, blue, purple pigments

Isoflavonoid

Flavonolignan

Lignans

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

Stilbenoids

Curcuminoids

Hydrolyzable tannin

Aromatic acid

Phenolic acids

Hydroxycinnamic acids

Capsaicin

chilli peppers.

Phenylethanoids

Alkylresorcinols

wholegrain wheat, rye and barley

Glucosinolates

The precursor to isothiocyanates

Aglycone derivatives

Organosulfides/ Organosulfur compounds

Indoles

Betalains

Chlorophylls

Other organic acids

Protease inhibitors

See also

References

  1. ^ Linus Pauling Institute at Oregon State University
  2. ^ Linus Pauling Institute at Oregon State University
  3. ^ Lignan contents of Dutch plant foods: a database i...[Br J Nutr. 2005] - PubMed Result