(1) Carotenoids
Carotenoids
|
|
|
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; |