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

Terpenoids (isoprenoids)

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orange pigments

yellow pigments

Phenolic compounds

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red, blue, purple pigments

Phytoestrogens seeds (flax, sesame, pumpkin, sunflower, poppy), whole grains (rye, oats, barley), bran (wheat, oat, rye), fruits (particularly berries) and vegetables.[3]

extracted from brown alga species (Ecklonia cava, Sargassum mcclurei), sea oak (Eisenia bicyclis, Fucus vesiculosus).

extracted from Mongolian Oak (Quercus mongolica).

Others

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Glucosinolates

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The precursor to isothiocyanates

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Aglycone derivatives

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Organosulfides/ Organosulfur compounds

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Other organic acids

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Protease inhibitors

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See also

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References

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  1. ^ Khachik, Frederick. "Distribution of Carotenoids in Foods" (PDF).
  2. ^ Zhang, Chen; Linforth, Robert; Fisk, Ian D. (2012). "Cafestol extraction yield from different coffee brew mechanisms". Food Research International. 49: 27–31. doi:10.1016/j.foodres.2012.06.032. S2CID 56221623.
  3. ^ Linus Pauling Institute at Oregon State University
  4. ^ Lignan contents of Dutch plant foods: a database i...[Br J Nutr. 2005] - PubMed Result
  5. ^ Marinov, M G; Dimitrova, E D; Puech, J L (1997). "Kinetics of ellagitannin extraction from oak wood using white wine". Journal of Wine Research. 8: 29–40. doi:10.1080/09571269708718095.
  6. ^ "Chlorophyll and Chlorophyllin". Micronutrient Information Center, Linus Pauling Institute, Oregon State University. 1 June 2009. Retrieved 26 November 2019.