1. Seven Families of Phytochemicals

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

3. 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 Seven Families of Phytochemicals

4. 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 Seven Families of Phytochemicals

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

6. 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 Seven Families of Phytochemicals

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

8. 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 Seven Families of Phytochemicals

9. 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 Seven Families of Phytochemicals

10. 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 Seven Families of Phytochemicals

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

12. 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

13. 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 Seven Families of Phytochemicals

14. 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 Seven Families of Phytochemicals

15. 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 Seven Families of Phytochemicals