Phytochemicals

Phytochemicals Mind Map: Full Listing of Phytochemicals That Have Protective Properties for Human Health. What are phytochemicals? Phytochemicals are plant chemicals that have protective properties for human health. Thousand of phytochemicals have been identified and have attracted much attention and researches recently due to its positive impact on human health. There are ample evidence by research that food from plants such as fruits, vegetables, grains and nuts provide much beneficial nu...

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Phytochemicals by Mind Map: Phytochemicals

1. Capsaicin

1.1. Plant Sources

1.1.1. Vanilla Beans

2. Resources

2.1. Phytochemicals.info

2.2. List of phytochemicals in food by Wikipedia

2.3. Listing of Foods and their Phytochemicals by Phytopia

2.4. Tips to Fortify Foods with Phytochemicals

2.5. Glossary of Phytochemicals

2.6. Phytochemicals as Nutraceuticals by Ben Best

2.7. Linus Pauling Institute: Micronutrient Research for Optimum Health.

3. Polyphenolics

3.1. Natural Monophenols

3.1.1. Class Members

3.1.1.1. Apiole

3.1.1.1.1. Plant Sources

3.1.1.2. Carnosol

3.1.1.2.1. Plant Sources

3.1.1.3. Carvacrol

3.1.1.3.1. Plant Sources

3.1.1.4. Dillapiole

3.1.1.4.1. Plant Sources

3.1.1.5. Rosemarinol

3.1.1.5.1. Plant Sources

3.2. Flavonoids (Polyphenols)

3.2.1. Flavonoids

3.2.1.1. Proanthocyanidins

3.2.1.1.1. Class Members

3.2.1.2. Biflavones

3.2.1.2.1. Class Members

3.2.1.3. Flavanonoles

3.2.1.3.1. Class Members

3.2.1.4. Flavonolignans

3.2.1.4.1. Class Members

3.2.1.5. Tannins

3.2.1.5.1. Class Members

3.2.2. Flavonols

3.2.2.1. Class Members

3.2.2.1.1. Quercetin

3.2.2.1.2. Rutin

3.2.2.1.3. Kaempferol

3.2.2.1.4. Myricetinn

3.2.2.1.5. Isorhamnetin

3.2.3. Flavanones

3.2.3.1. Class Members

3.2.3.1.1. Hesperidin

3.2.3.1.2. Naringin

3.2.3.1.3. Silybin

3.2.3.1.4. Eriodictyol

3.2.4. Flavones

3.2.4.1. Class Members

3.2.4.1.1. Apigenin

3.2.4.1.2. Tangeritin

3.2.4.1.3. Luteolin

3.2.5. Flavanols

3.2.5.1. Class Members

3.2.5.1.1. Catechins

3.2.5.1.2. Epicatechins

3.2.5.1.3. Epigallocatechin Gallate (EGCG)

3.2.5.1.4. Theaflavin

3.2.6. Anthocyanins (Flavonals), and Anthocyanidins,

3.2.6.1. Class Members

3.2.6.1.1. Cyanidin, delphinidin, Malvidin, Petunidin

3.2.6.1.2. Pelargonidin

3.2.6.1.3. Peonidin

3.2.6.1.4. Cyanidin

3.2.6.1.5. Delphinidin

3.2.6.1.6. Malvidin

3.2.6.1.7. Petunidin

3.2.7. Isoflavones (Phytoestrogens)

3.2.7.1. Class Members

3.2.7.1.1. Diadzein

3.2.7.1.2. Genistein

3.2.7.1.3. Glycitein

3.2.8. Punicalagins

3.2.8.1. Plant Sources

3.2.8.1.1. Pomegranate

3.3. Phenolic Acids

3.3.1. Hydroxycinnamic Acids

3.3.1.1. Chicoric Acid

3.3.1.2. Coumarin

3.3.1.3. Ferullic Acid

3.3.1.4. Scopoletin

3.3.2. Hydroxybenzoic Acids

3.3.3. Rosmarinic Acid

3.3.4. Ellagic Acid

3.3.4.1. Plant Sources

3.3.4.1.1. Walnuts

3.3.4.1.2. Strawberries

3.3.4.1.3. Cranberries

3.3.4.1.4. Guava

3.3.4.1.5. Blackberries

3.3.4.1.6. Grapes

3.3.5. Gallic Acids

3.3.5.1. Plant Sources

3.3.5.1.1. Tea

3.3.5.1.2. Strawberries

3.3.5.1.3. Mango

3.3.5.1.4. Rhbubar

3.3.5.1.5. Soy

3.3.6. Vanillin

3.3.6.1. Plant Sources

3.3.6.1.1. Vanilla Beans

3.3.6.1.2. Cloves

3.3.7. Salicylic Acid

3.3.7.1. Plant Sources

3.3.7.1.1. Peppermint

3.3.7.1.2. Licorice

3.3.7.1.3. Peanut

3.3.7.1.4. Wheat

3.3.8. Tannic Acid

3.3.8.1. Plant Sources

3.3.8.1.1. Nettles

3.3.8.1.2. Tea

3.3.8.1.3. Berries

3.3.9. Capsaicin

3.3.9.1. Plant Sources

3.3.9.1.1. Vanilla Beans

3.3.10. Curcumin

3.3.10.1. Plant Sources

3.3.10.1.1. Vanilla Beans

3.3.10.1.2. Cloves

3.3.10.2. Plant Sources

3.3.10.2.1. Tumeric

3.3.10.2.2. Mustard

3.3.11. Hydroxycinnamic Acids

3.3.11.1. Chicoric Acid

3.3.11.2. Coumarin

3.3.11.3. Scopoletin

3.3.11.4. Class Members

3.3.11.4.1. Caffeic Acid

3.3.11.4.2. Chlorogenic Acid

3.3.11.4.3. Coumarin Acid

3.3.12. Phytic Acid

3.3.12.1. Plant Sources

3.3.12.1.1. Cereals

3.3.12.1.2. Nuts

3.3.12.1.3. Sesame Seeds

3.3.12.1.4. Soybeans

3.3.12.1.5. Wheat

3.3.12.1.6. Pumpkin

3.3.12.1.7. Beans

3.3.12.1.8. Almond

3.3.13. Cinnamic Acid

3.3.13.1. Plant Sources

3.3.13.1.1. Cinnamon

3.3.13.1.2. Aloe

3.3.14. Ferulic Acid

3.3.14.1. Plant Sources

3.3.14.1.1. Oats

3.3.14.1.2. Rice

3.3.14.1.3. Artichokes

3.3.14.1.4. Orange

3.3.14.1.5. Pineapple

3.3.14.1.6. Apple

3.3.14.1.7. Peanut

3.4. Other Non-Flavonoid Polyphenolics

3.4.1. Chicoric Acid

3.4.2. Coumarin

3.4.3. Ferullic Acid

3.4.4. Scopoletin

3.4.5. Curcumin

3.4.5.1. Plant Sources

3.4.5.1.1. Vanilla Beans

3.4.5.1.2. Cloves

3.4.5.2. Plant Sources

3.4.5.2.1. Tumeric

3.4.5.2.2. Mustard

3.4.6. Stilbenes

3.4.6.1. Resveratrol

3.4.6.1.1. Plant Sources

3.4.6.2. Pterostilbene

3.4.6.2.1. Plant Sources

3.4.6.3. Piceatannol

3.4.6.3.1. Plant Sources

3.4.7. Lignans (Phytoestrogens)

3.4.7.1. Silymarin

3.4.7.1.1. Plant Sources

3.4.7.2. Matairesinol

3.4.7.2.1. Plant Sources

3.4.7.3. Secoisolariciresinol

3.4.7.3.1. Plant Sources

3.4.7.4. Pinoresinol and Lariciresinol

3.4.7.4.1. Plant Sources

3.5. Tyrosol Esters

3.5.1. Class Members

3.5.1.1. Tyrosol

3.5.1.1.1. Olive Oil

3.5.1.2. Hydroxytyrosol

3.5.1.2.1. Olive Oil

3.5.1.3. Oleocanthal

3.5.1.3.1. Olive Oil

3.5.1.4. Oleuropein

3.5.1.4.1. Olive Oil

3.6. Alkylresorcinols

3.6.1. Plant Sources

3.6.1.1. Whole Grain Wheat

3.6.1.2. Whole Grain Rye

3.6.1.3. Whole Grain Barley

4. Terpenoids (isoprenoids)

4.1. Carotenoids Terpenoids

4.1.1. Carotenes

4.1.1.1. Beta Carotene

4.1.1.1.1. Plant Sources

4.1.1.2. Alpha Carotene

4.1.1.2.1. Plant Sources

4.1.1.3. Lycopene

4.1.1.3.1. Plant Sources

4.1.1.4. Neurosporene

4.1.1.5. Phytofluene

4.1.1.5.1. Plant Sources

4.1.1.6. Phytoene

4.1.1.6.1. Plant Sources

4.1.2. Xanthophylls

4.1.2.1. Canthaxanthin

4.1.2.1.1. Plant Sources

4.1.2.2. Beta Cryptoxanthin

4.1.2.2.1. Plant Sources

4.1.2.3. Zeaxanthin

4.1.2.3.1. Plant Sources

4.1.2.4. Astaxanthin

4.1.2.4.1. Plant Sources

4.1.2.5. Lutein

4.1.2.5.1. Plant Sources

4.1.2.6. Rubixanthin

4.1.2.6.1. Plant Sources

4.2. Monoterpenes

4.2.1. Limonene

4.2.1.1. Plant Sources

4.2.1.1.1. Oils of Citrus

4.2.1.1.2. Cherries

4.2.1.1.3. Spearmint

4.2.1.1.4. Dill

4.2.1.1.5. Garlic

4.2.1.1.6. Celery

4.2.1.1.7. Maize

4.2.1.1.8. Rosemary

4.2.1.1.9. Ginger

4.2.1.1.10. Basil

4.3. Lipids

4.3.1. Phytosterols

4.3.1.1. Plant Sources

4.3.1.1.1. Almonds

4.3.1.1.2. Cashew Nuts

4.3.1.1.3. Peanuts

4.3.1.1.4. Sesame Seeds

4.3.1.1.5. Sunflower Seeds

4.3.1.1.6. Whole Wheat

4.3.1.1.7. Maize

4.3.1.1.8. Soy Beans

4.3.1.1.9. Many vegetable oils

4.3.1.2. Class Members

4.3.1.2.1. Campesterol

4.3.1.2.2. Beta Sitosterol

4.3.1.2.3. Gama Sitosterol

4.3.1.2.4. Stigmasterol

4.4. Non-Carotenoid Terpenoids

4.4.1. Saponins

4.4.1.1. Plant Sources

4.4.1.1.1. Soya Beans

4.4.1.1.2. Legumes

4.4.1.1.3. Maize

4.4.1.1.4. Alfalfa

4.4.2. Triterpenoid

4.4.2.1. Oleanolic Acid

4.4.2.1.1. Plant Sources

4.4.2.2. Ursolic Acid

4.4.2.2.1. Plant Sources

4.4.3. Terpene Limonoids

4.4.3.1. Limonene

4.4.3.1.1. Plant Sources

4.4.4. Perilly Alcohol

4.4.5. Terpeneol

5. Betalains

5.1. Betacyanins

5.1.1. Class Members

5.1.1.1. Betanin

5.1.1.1.1. Plant Sources

5.1.1.2. Isobetanin

5.1.1.2.1. Plant Sources

5.1.1.3. Probetanin

5.1.1.3.1. Plant Sources

5.1.1.4. NeobBetanin

5.1.1.4.1. Plant Sources

6. Glucosinolates

6.1. Dithiolthiones (Isothiocyanates)

6.1.1. Sulphoraphane

6.1.1.1. Brassicates

6.2. Polysulfides (Allium Compounds)

6.2.1. Allyl Methyl Trisulfide

6.2.1.1. Plant Sources

6.2.1.1.1. Garlic

6.2.1.1.2. Onions

6.2.1.1.3. Leeks

6.2.1.1.4. Chives

6.2.1.1.5. Shallots

6.3. Indoles

6.3.1. Indole-3-carbinol

6.3.1.1. Plant Sources

6.3.1.1.1. Cabbage

6.3.1.1.2. Kale

6.3.1.1.3. Brussels Sprouts

6.3.1.1.4. Rutabaga

6.3.1.1.5. Mustard Greens

6.3.1.1.6. Broccoli

6.3.2. 3,3'-Diindolylmethane or DIM

6.3.2.1. Plant Sources

6.3.2.1.1. Broccoli Family

6.3.3. Sinigrin

6.3.3.1. Plant Sources

6.3.3.1.1. Broccoli Family

6.3.4. Allicin

6.3.4.1. Plant Sources

6.3.4.1.1. Garlic

6.3.5. Alliin

6.3.5.1. Plant Sources

6.3.5.1.1. Garlic

6.3.6. Allyl Isothiocyanate

6.3.6.1. Plant Sources

6.3.6.1.1. Horseradish

6.3.6.1.2. Mustard

6.3.6.1.3. Wasabi

6.3.7. Piperine

6.3.7.1. Plant Sources

6.3.7.1.1. Black Pepper

6.3.8. Syn-propanethial-S-oxide

6.3.8.1. Plant Sources

6.3.8.1.1. Cut onions

6.4. Sulphides

6.4.1. Diallyl Sulfide

6.4.1.1. Plant Sources

6.4.1.1.1. Garlic

6.4.1.1.2. Onions

6.4.1.1.3. Leeks

6.4.1.1.4. Chives

6.4.1.1.5. Shallots

7. Protein Inhibitors

7.1. Protease Inhibitors

7.1.1. Soy

7.1.2. Seeds

7.1.3. Legumes

7.1.4. Potatoes

7.1.5. Eggs

7.1.6. Cereals

8. Other Organic Acids

8.1. Oxalic Acids

8.1.1. Plant Sources

8.1.1.1. Orange

8.1.1.2. Spinach

8.1.1.3. Rhubarb

8.1.1.4. Tea

8.1.1.5. Coffee

8.1.1.6. Banana

8.1.1.7. Ginger

8.1.1.8. Almond

8.1.1.9. Sweet Potato

8.1.1.10. Bell Pepper

8.2. Phytic Acid

8.2.1. Plant Sources

8.2.1.1. Cereals

8.2.1.2. Nuts

8.2.1.3. Sesame Seeds

8.2.1.4. Soybeans

8.2.1.5. Wheat

8.2.1.6. Pumpkin

8.2.1.7. Beans

8.2.1.8. Almond

8.3. Tartaric Acid

8.3.1. Plant Sources

8.3.1.1. Apricots

8.3.1.2. Apples

8.3.1.3. Sunflower

8.3.1.4. Avocado

8.3.1.5. Grapes

8.4. Anacardic Acid

8.4.1. Plant Sources

8.4.1.1. Cashews

8.4.1.2. Mangoes

9. Piperine

9.1. Plant Sources

9.1.1. Black Pepper

10. Pectin

11. Chlorophyll

12. Anthraquinones

13. Thiosulfonates

14. Phytosterols