(1) Carotenoids
Carotenoids
|
|
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Beta-carotene |
| |
|
Lutein |
| |
|
Lycopene (tomatoes) |
| |
|
Zeaxanthin |
(2)
Phenolic compounds
Polyphenols:
|
Flavonoids:
|
Anthocyanins: |
Cyanidin; Petudinin; Malvidin;
Delphinidin; Pelargonidin(sweet
cherries,
raspberries, blueberries) |
| Flavones: |
Apigenin, Luteolin, Christin,
Tangeretin |
| Flavanones: |
Naringenin (grapefruit);
Hesperetin; Neohesperetin;
Eriodictyol;
|
| Isoflavonols: |
Genistein;
Curcumin (turmeric
ryzome); Daidzein; |
| Flavan-3-ols: |
Catechins:
Catechin, Gallocatechins,
Epigallocatechins (e.g. EGCG)(green tea, matcha tea) |
Epicatechins (chocolate,
green tea) |
| Chalcones: |
Arbutin; Phloretinl Phloridzin; |
| Flavanols: |
Kaempferol (cloces, cumin,
caraway, capers |
| Quercetin (red onion) |
| Rutin; Myricetin; |
Non-Flavonoids:
|
Lignans: |
Enterodiol, enterolactone
(flaxseed) |
| Stilbenes/
Stilbenoids: |
Resveratrol
(grapes);
Pinoxylvin;
Piceid; |
| Tannins: |
Hydrolyzable:
Gallotannins; Elagitannins; Punicalin;
Punicalagin; Condensed: Proanthocyanadins; (seeds)
Complex:
Acutissimin; |
Simple Phenols:
|
Phenolic acids:
|
Hydroxycinnamic acids:
(all fruits, but hiighest in outer parts of ripe fruits) |
Caffeic acid; Ferulic acid (cereal
brans: e.g. maize, wheat, rice, oat); Sinapic acid; p-Coumaric acid |
| Hydroxybenzoic acids: |
Gallic acid (red fruits,
onions, tea); Ellagic acid (fruits/berries
such as raspberries, strawberries, blackberries, pomegranites);
Vanillic acid; Protocatechic acid; Syringic acid;
Gentisic acid |
Coumarins:
|
|
Coumarin; Psoralene; Scopaletin;
Esculetin; |
