Seven Families of Phytochemicals

1
Seven Families of Phytochemicals
2
Seven Families

• Allyl sulfides
• Carotenoids carotenes, xanthophylls
• Flavonoids isoflavones
• Indoles isothiocyanates
• Phenolic acids (or phenols) polyphenols
• Saponins
• Terpenes

3
Characteristics

• Scientists are examining their
• 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
4
1 -- Allyl Sulfides

• Contain sulfur
• Increase enzyme reactions
• Sources -- onions, garlic, leeks, chives
• Benefits in raw and cooked forms

5
2 -- Carotenoids

• Over 600 known carotenoids
• Precursors to vitamin A
• Subgroups
• Carotenes
• Xanthophylls

6
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

7
Xanthophylls

• Yellow and orange in color
• Stability related to food source
• Lutein and zeaxanthin

8
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

9
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

10
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

11
5 -- Phenolic Acids

• Weak acids
• Sources
• Carrots
• Citrus
• Nuts
• Raspberries
• Strawberries
• Tomatoes
• Whole grains

12
Polyphenols

• Sources
• Green and black teas (green are higher)
• Red and purple grape products
• Rosemary
• Sunflower seeds, barley, and apples

13
6 -- Saponins

• Product of a sugar and alcohol
• Sources
• Spinach, potatoes, tomatoes, oats, beans,
  legumes, soybeans, sugar beets, peanuts, and
  asparagus

14
7 -- Terpenes

• Flavor compound in citrus, cherries and many
  seasonings and herbs
• Taxol
• Best known
• Found in Pacific Yew tree
• Can be very toxic

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