Seven Families of Phytochemicals

B-3.03 -- Seven Families of Phytochemicals Allyl sulfides Carotenoids – carotenes, xanthophylls Flavonoids – isoflavones Indoles – isothiocyanates Phenolic acids (or phenols) – polyphenols Saponins Terpenes B-3.03 -- Seven Families of Phytochemicals

Characteristics Scientists are examining their: Function structure, stability in food, and sources. Function Gives foods color and flavor. Helps plants resist pests and disease. Provides potential health benefits. B-3.03 -- Seven Families of Phytochemicals

B-3.03 -- Seven Families of Phytochemicals 1 -- Allyl Sulfides Contain sulfur Increase enzyme reactions Sources -- onions, garlic, leeks, chives Benefits in raw and cooked forms B-3.03 -- Seven Families of Phytochemicals

B-3.03 -- Seven Families of Phytochemicals 2 -- Carotenoids Over 600 known carotenoids Precursors to vitamin A Subgroups Carotenes Xanthophylls B-3.03 -- Seven Families of Phytochemicals

B-3.03 -- Seven Families of Phytochemicals Carotenes Contain only carbon and hydrogen atom Not readily destroyed by heat Alpha-carotene – pumpkins and carrots Beta-carotene – dark green & yellow vegetables Lycopene – tomatoes, watermelon, guava, and red peppers B-3.03 -- Seven Families of Phytochemicals

B-3.03 -- Seven Families of Phytochemicals Xanthophylls Yellow and orange in color Stability related to food source Lutein and zeaxanthin B-3.03 -- Seven Families of Phytochemicals

B-3.03 -- Seven Families of Phytochemicals 3 -- Flavonoids Most red and white in color Responsible for flavor Potential benefits Anti-flammatory/anti-carcinogen Sources Apples Broccoli Cranberries Onions Red grape juice, and Tea B-3.03 -- Seven Families of Phytochemicals

B-3.03 -- Seven Families of Phytochemicals Isoflavones Subgroup of flavonoids Also called phytoestrogens or plant hormones Genistein and daidzein are best known. Sources: Soy Chickpeas Licorice Oriental vegetables -- Chinese cabbage and bok choy B-3.03 -- Seven Families of Phytochemicals

B-3.03 -- Seven Families of Phytochemicals 4 -- Indoles Found in cruciferous vegetables Broccoli, cabbage, kale, and cauliflower Stimulate enzymatic reactions Heating and thorough chewing speed these chemical reactions Isothiocyanates subgroup that forms aroma in Brussells sprouts, cabbage, turnips, mustard greens, watercress, and radishes B-3.03 -- Seven Families of Phytochemicals

B-3.03 -- Seven Families of Phytochemicals 5 -- Phenolic Acids Weak acids Sources: Carrots Citrus Nuts Raspberries Strawberries Tomatoes Whole grains B-3.03 -- Seven Families of Phytochemicals

B-3.03 Seven Families of Phytochemicals Polyphenols Sources Green and black teas (green are higher) Red and purple grape products Rosemary Sunflower seeds, barley, and apples B-3.03 Seven Families of Phytochemicals

B-3.03 -- Seven Families of Phytochemicals 6 -- Saponins Product of a sugar and alcohol Sources: Spinach, potatoes, tomatoes, oats, beans, legumes, soybeans, sugar beets, peanuts, and asparagus B-3.03 -- Seven Families of Phytochemicals

B-3.03 -- Seven Families of Phytochemicals 7 -- Terpenes Flavor compound in citrus, cherries and many seasonings and herbs Taxol Best known Found in Pacific Yew tree Can be very toxic B-3.03 -- Seven Families of Phytochemicals

Best Sources of Phytochemicals Vegetables Black and green tea Dark green and orange Herbs Legumes Nuts Onions and garlic Soy Tomatoes Fruits Apples Berries -- blueberries, raspberries, blackberries, and strawberries Citrus peel Dark orange fruits -- mango, papaya, apricots, peaches, nectarines Red and purple grapes B-3.03 -- Seven Families of Phytochemicals