| 释义 |
- Terpenoids (isoprenoids) Carotenoids (tetraterpenoids) Carotenes Xanthophylls Triterpenoid Diterpenes Monoterpenes Steroids
- Phenolic compounds Natural monophenols Polyphenols Flavonoids Isoflavonoids Aurones Chalconoids Flavonolignans Lignans Stilbenoids Curcuminoids Tannins Hydrolyzable tannins Condensed tannins Phlorotannins Flavono-ellagitannin Aromatic acid Phenolic acids Hydroxycinnamic acids Phenylethanoids Others
- Glucosinolates The precursor to isothiocyanates Aglycone derivatives Organosulfides/ Organosulfur compounds Indoles
- Betalains
- Chlorophylls
- Other organic acids
- Amines
- Carbohydrates Monosaccharides Polysaccharides
- Protease inhibitors
- See also
- References
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 to phytochemicals which are not defined as essential.[1] The following is a list of phytochemicals present in commonly consumed foods. {{Expand list|date=August 2008}} Terpenoids (isoprenoids) Carotenoids (tetraterpenoids) Carotenes orange pigments - α-Carotene – to vitamin A {{Background color|#CEF2E0|carrots, pumpkins, maize, tangerine, orange}}.
- β-Carotene – to vitamin A {{Background color|#CEF2E0|dark, leafy greens, red, orange and yellow fruits and vegetables}}.
- γ-Carotene - to vitamin A,
- δ-Carotene
- ε-carotene
- Lycopene {{Background color|#CEF2E0|Vietnam Gac, tomatoes, grapefruit, watermelon, guava, apricots, carrots, autumn olive}}.
- Neurosporene
- Phytofluene {{Background color|#CEF2E0|star fruit, sweet potato, orange}}.
- Phytoene {{Background color|#CEF2E0|sweet potato, orange}}.
Xanthophylls yellow pigments - Canthaxanthin {{Background color|#CEF2E0|paprika}}.
- Cryptoxanthin to vitamin A {{Background color|#CEF2E0|mango, tangerine, orange, papaya, peaches, avocado, pea, grapefruit, kiwi}}.
- Zeaxanthin {{Background color|#CEF2E0|wolfberry, spinach, kale, turnip greens, maize, eggs, red pepper, pumpkin, orange}}.
- Astaxanthin {{Background color|#CEF2E0|microalgae, yeast, krill, shrimp, salmon, lobsters, and some crabs}}.
- Lutein {{Background color|#CEF2E0|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 {{Background color|#CEF2E0|rose hip}}.
Triterpenoid - Saponins {{Background color|#CEF2E0|soybeans, beans, other legumes, maize, alfalfa}}.
- Oleanolic acid {{Background color|#CEF2E0|American pokeweed, honey mesquite, garlic, java apple, cloves, and many other Syzygium species}}.
- Ursolic acid {{Background color|#CEF2E0|apples, basil, bilberries, cranberries, elder flower, peppermint, lavender, oregano, thyme, hawthorn, prunes}}.
- Betulinic acid {{Background color|#CEF2E0|Ber tree, white birch, tropical carnivorous plants Triphyophyllum peltatum, Ancistrocladus heyneanus, Diospyros leucomelas a member of the persimmon family, Tetracera boiviniana, the jambul (Syzygium formosanum), chaga, and many other Syzygium species}}.
- Moronic acid {{Background color|#CEF2E0|Rhus javanica (a sumac), mistletoe}}
Diterpenes Monoterpenes - Limonene {{Background color|#CEF2E0|oils of citrus, cherries, spearmint, dill, garlic, celery, maize, rosemary, ginger, basil}}.
- Perillyl alcohol {{Background color|#CEF2E0|citrus oils, hops, caraway, mints}}.
Steroids - Phytosterols {{Background color|#CEF2E0|almonds, cashews, peanuts, sesame seeds, sunflower seeds, whole wheat, maize, soybeans, many vegetable oils}}.
- Campesterol {{Background color|#CEF2E0|buckwheat}}.
- beta Sitosterol {{Background color|#CEF2E0|avocado, rice bran, wheat germ, corn oils, fennel, peanuts, soybeans, hawthorn, basil, buckwheat}}.
- gamma sitosterol
- Stigmasterol {{Background color|#CEF2E0|buckwheat}}.
- Tocopherols (vitamin E)
Phenolic compounds Natural monophenols - Apiole {{Background color|#CEF2E0|parsley, celery leaf}}.
- Carnosol {{Background color|#CEF2E0|rosemary, sage}}.
- Carvacrol {{Background color|#CEF2E0|oregano, thyme, pepperwort, wild bergamot}}.
- Dillapiole {{Background color|#CEF2E0|dill, fennel root}}.
- Rosemarinol {{Background color|#CEF2E0|rosemary}}.
Polyphenols Flavonoids red, blue, purple pigments - Flavonols
- Quercetin {{Background color|#CEF2E0|red and yellow onions, tea, wine, apples, cranberries, buckwheat, beans, lovage}}.
- Kaempferol {{Background color|#CEF2E0|tea, strawberries, gooseberries, cranberries, grapefruit, apples, peas, brassicates (broccoli, kale, brussels sprouts, cabbage), chives, spinach, endive, leek, tomatoes}}.
- Myricetin {{Background color|#CEF2E0|grapes, red wine, berries, walnuts}}.
- Fisetin {{Background color|#CEF2E0|strawberries, cucumbers}}.
- Rutin {{Background color|#CEF2E0|citrus fruits, oranges, lemons, limes, grapefruit, berries, peaches, apples, pagoda tree fruits, asparagus, buckwheat, parsley, tomatoes, apricots, rhubarb, tea}}.
- Isorhamnetin {{Background color|#CEF2E0|red turnip, goldenrod, mustard leaf, ginkgo biloba}}.
- Flavanones
- Hesperidin {{Background color|#CEF2E0|citrus fruits}}.
- Naringenin {{Background color|#CEF2E0|citrus fruits}}.
- Silybin {{Background color|#CEF2E0|milk thistle}}.
- Eriodictyol
- Flavones
- Acacetin {{Background color|#CEF2E0|Robinia pseudoacacia, Turnera diffusa}}.
- Apigenin {{Background color|#CEF2E0|chamomile, celery, parsley}}.
- Chrysin {{Background color|#CEF2E0|Passiflora caerulea, Pleurotus ostreatus, Oroxylum indicum}}.
- Diosmetin {{Background color|#CEF2E0|Vicia}}.
- Tangeritin {{Background color|#CEF2E0|tangerine and other citrus peels}}.
- Luteolin {{Background color|#CEF2E0|beets, artichokes, celery, carrots, celeriac, rutabaga, parsley, mint, chamomile, lemongrass, chrysanthemum}}.
- Flavan-3-ols (flavanols)
- Catechins {{Background color|#CEF2E0|white tea, green tea, black tea, grapes, wine, apple juice, cocoa, lentils, black-eyed peas}}.
- (+)-Catechin
- (+)-Gallocatechin
- (−)-Epicatechin
- (−)-Epigallocatechin
- (−)-Epigallocatechin gallate (EGCG) {{Background color|#CEF2E0|green tea}}.
- (−)-Epicatechin 3-gallate
- Theaflavin {{Background color|#CEF2E0|black tea}}.
- Theaflavin-3-gallate {{Background color|#CEF2E0|black tea}}.
- Thearubigins
- Proanthocyanidins
- Flavanonols
- Anthocyanidins (flavonals) and Anthocyanins {{Background color|#CEF2E0|red wine, many red, purple or blue fruits and vegetables}}.
- Pelargonidin {{Background color|#CEF2E0|bilberry, raspberry, strawberry}}.
- Peonidin {{Background color|#CEF2E0|bilberry, blueberry, cherry, cranberry, peach}}.
- Cyanidin {{Background color|#CEF2E0|red apple & pear, bilberry, blackberry, blueberry, cherry, cranberry, peach, plum, hawthorn, loganberry, cocoa}}.
- Delphinidin {{Background color|#CEF2E0|bilberry, blueberry, eggplant}}.
- Malvidin {{Background color|#CEF2E0|malve, bilberry, blueberry}}.
- Petunidin
Isoflavonoids - Isoflavones (phytoestrogens) {{Background color|#CEF2E0|use the 3-phenylchromen-4-one skeleton (with no hydroxyl group substitution on carbon at position 2)}}.
- Daidzein (formononetin) {{Background color|#CEF2E0|soy, alfalfa sprouts, red clover, chickpeas, peanuts, kudzu, other legumes}}.
- Genistein (biochanin A) {{Background color|#CEF2E0|soy, alfalfa sprouts, red clover, chickpeas, peanuts, other legumes}}.
- Glycitein {{Background color|#CEF2E0|soy}}.
- Isoflavanes
- Isoflavandiols
- Isoflavenes
- Pterocarpans or Coumestans (phytoestrogens)
- Coumestrol {{Background color|#CEF2E0|red clover, alfalfa sprouts, soy, peas, brussels sprouts}}.
Aurones Chalconoids Flavonolignans - Silymarin {{Background color|#CEF2E0|artichokes, milk thistle}}.
Lignans Phytoestrogens {{Background color|#CEF2E0|seeds (flax, sesame, pumpkin, sunflower, poppy), whole grains (rye, oats, barley), bran (wheat, oat, rye), fruits (particularly berries) and vegetables}}.[2]- Matairesinol {{Background color|#CEF2E0|flax seed, sesame seed, rye bran and meal, oat bran, poppy seed, strawberries, blackcurrants, broccoli}}.
- Secoisolariciresinol {{Background color|#CEF2E0|flax seeds, sunflower seeds, sesame seeds, pumpkin, strawberries, blueberries, cranberries, zucchini, blackcurrant, carrots}}.
- Pinoresinol and lariciresinol [3] {{Background color|#CEF2E0|sesame seed, Brassica vegetables}}.
Stilbenoids - Resveratrol {{Background color|#CEF2E0|grape (skins and seeds, grape wine), nuts, peanuts, Japanese Knotweed root}}.
- Pterostilbene {{Background color|#CEF2E0|grapes, blueberries}}.
- Piceatannol {{Background color|#CEF2E0|grapes}}.
- Pinosylvin
Curcuminoids - Curcumin (Oxidizes to vanillin) {{Background color|#CEF2E0|turmeric, mustard}}.
Tannins Hydrolyzable tannins - Ellagitannins
- Punicalagins {{Background color|#CEF2E0|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 {{Background color|#CEF2E0|horse chestnut Aesculus hippocastanum, cranberry juice, peanut skin}}.
- Polyflavonoid tannins
- Catechol-type tannins
- Pyrocatecollic type tannins
- Flavolans
Phlorotannins extracted from {{Background color|#CEF2E0|brown alga species (Ecklonia cava, Sargassum mcclurei), sea oak (Eisenia bicyclis, Fucus vesiculosus)}}. Flavono-ellagitannin extracted from {{Background color|#CEF2E0|Mongolian Oak (Quercus mongolica)}}. Aromatic acid Phenolic acids - Salicylic acid {{Background color|#CEF2E0|peppermint, licorice, peanut, wheat}}.
- Vanillin and Vanillic acid {{Background color|#CEF2E0|açaí oil, vanilla beans, cloves}}.
- Gallic acid {{Background color|#CEF2E0|tea, mango, strawberries, rhubarb, soy}}.
- Ellagic acid {{Background color|#CEF2E0|walnuts, strawberries, cranberries, blackberries, guava, grapes}}.
- Tannic acid {{Background color|#CEF2E0|nettles, tea, berries}}.
Hydroxycinnamic acids - Caffeic acid {{Background color|#CEF2E0|burdock, hawthorn, artichoke, pear, basil, thyme, oregano, apple, olive oil}}.
- Chlorogenic acid {{Background color|#CEF2E0|echinacea, strawberries, pineapple, coffee, sunflower, blueberries}}.
- Cinnamic acid {{Background color|#CEF2E0|cinnamon, aloe}}.
- Ferulic acid {{Background color|#CEF2E0|oats, rice, artichoke, orange, pineapple, apple, peanut, açaí oil}}.
- Coumarin {{Background color|#CEF2E0|citrus fruits, maize}}.
Phenylethanoids - Tyrosol {{Background color|#CEF2E0|olive oil}}.
- Hydroxytyrosol {{Background color|#CEF2E0|olive oil}}.
- Oleocanthal {{Background color|#CEF2E0|olive oil}}.
- Oleuropein {{Background color|#CEF2E0|olive oil}}.
Others - Capsaicin {{Background color|#CEF2E0|chilli peppers}}.
- Gingerol {{Background color|#CEF2E0|ginger}}.
- Alkylresorcinols {{Background color|#CEF2E0|wholegrain wheat, rye and barley}}.
Glucosinolates The precursor to isothiocyanates- Sinigrin (the precursor to allyl isothiocyanate) {{Background color|#CEF2E0|broccoli family, brussels sprouts, black mustard}}.
- Glucotropaeolin (the precursor to benzyl isothiocyanate)
- Gluconasturtiin (the precursor to phenethyl isothiocyanate)
- Glucoraphanin (the precursor to sulforaphane) {{Background color|#CEF2E0|brassicas: broccoli, cauliflower, brussels sprouts, cabbages}}.
Aglycone derivatives- Dithiolthiones (isothiocyanates)
- Sulforaphane {{Background color|#CEF2E0|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 {{Background color|#CEF2E0|garlic, onions, leeks, chives, shallots}}.
- Sulfides
- Diallyl disulfide {{Background color|#CEF2E0|garlic, onions, leeks, chives, shallots}}.
Indoles- Indole-3-carbinol {{Background color|#CEF2E0|cabbage, kale, brussels sprouts, rutabaga, mustard greens, broccoli}}.
- 3,3'-Diindolylmethane or DIM {{Background color|#CEF2E0|broccoli family, brussels sprouts, cabbage, kale}}.
- Allicin {{Background color|#CEF2E0|garlic}}.
- Alliin {{Background color|#CEF2E0|garlic}}.
- Allyl isothiocyanate {{Background color|#CEF2E0|horseradish, mustard, wasabi}}.
- Piperine {{Background color|#CEF2E0|black pepper}}.
- Syn-propanethial-S-oxide {{Background color|#CEF2E0|cut onions}}.
Betalains- Betacyanins {{Background color|#CEF2E0|beets, chard, Amaranthus tricolor}}.
- betanin
- isobetanin
- probetanin
- neobetanin
- Betaxanthins (non glycosidic versions)
- Indicaxanthin {{Background color|#CEF2E0|beets, sicilian prickly pear}}.
- Vulgaxanthin {{Background color|#CEF2E0|beets}}.
Chlorophylls Other organic acids - Saturated cyclic acids
- Phytic acid (inositol hexaphosphate) {{Background color|#CEF2E0|cereals, nuts, sesame seeds, soybeans, wheat, pumpkin, beans, almonds}}.
- Quinic acid
- Oxalic acid {{Background color|#CEF2E0|orange, spinach, rhubarb, tea and coffee, banana, ginger, almond, sweet potato, bell pepper}}.
- Tartaric acid {{Background color|#CEF2E0|apricots, apples, sunflower, avocado, grapes, tamarind}}.
- Anacardic acid {{Background color|#CEF2E0|cashews, mangoes}}.
- Malic acid {{Background color|#CEF2E0|apples}}.
- Caftaric acid
- Coutaric acid
- Fertaric acid
Amines - Betaine {{Background color|#CEF2E0|beetroot}}.
Carbohydrates Monosaccharides - Hexose {{Background color|#CEF2E0|wheat, barley}}.
- Pentose {{Background color|#CEF2E0|rye, oat}}.
Polysaccharides - Beta-glucan
- Chitin {{Background color|#CEF2E0|fungi includes other edible mushrooms}}.
- Lentinan {{Background color|#CEF2E0|fruit body of shiitake (Lentinula edodes mycelium (LEM)) and other edible mushrooms}}.
- Fructan
- Inulins {{Background color|#CEF2E0|diverse plants, e.g. topinambour, chicory}}.
- Lignin {{Background color|#CEF2E0|stones of fruits, vegetables (filaments of the garden bean), cereals}}.
- Pectins {{Background color|#CEF2E0|the fruit skin (mainly apples, quinces), vegetables}}.
Protease inhibitors - Protease inhibitors {{Background color|#CEF2E0|soybean, seeds, legumes, potatoes, eggs, cereals}}.
See also- Nutrient
- Essential nutrient
- List of macronutrients
- List of micronutrients
- Underweight
References 1. ^Linus Pauling Institute at Oregon
2. ^Linus Pauling Institute at Oregon State University
3. ^[https://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=15877880&query_hl=35&itool=pubmed_docsum Lignan contents of Dutch plant foods: a database i...[Br J Nutr. 2005] - PubMed Result]
{{Phytochemicals}}{{DEFAULTSORT:Phytochemicals and foods}} 2 : Chemistry-related lists|Phytochemicals |