Phytonutrients

Phytosterols are plant-based steroids that chemically have similar structures to cholesterol. They are classified into two groups, sterols and stanols. Subtypes: They are beta-sitosterol, campesterol, stigmasterol, beta-sitostanol, brassicasterol, and furostanol.   Food

Phytoestrogens are naturally occurring polyphenolic compounds with structures and effects similar to those of estrogen hormone. Subtypes: Subclasses of phytoestrogens are lignans, coumestans, and isoflavones. Food Sources: Lignans: flaxseed (the highest amount), sesame

Phenolic compound are a major class of polyphenols. These phytochemicals are derivatives of the phenolic acids. Subtypes: Phenolic compounds differ from flavonoids, and they are hydroxybenzoic acid, hydroxycinnamic acid, coumrins, caffeic acid,

Mucilage is a glycoprotein released by most plants. Being chemically a subclass of hemicellulose, mucilage is a gelatinous substance and has a viscous and sticky consistency. Food Sources: Fruits: jujube. Vegetables: aloe vera, chia

  Limoniods are phytochemicals responsible for yellow to orange color and taste of certain fruits and vegetables. Subtypes: Subtypes of limonoids are limonin, nomilin, nomilinic acid, azadirachtin, anthothecol, bussein, carapinic acid, cedrelone,

See “Phytoestrogens”.

  They are bitter-tasting terpenes in plants and active ingredients in lactucarium. Also known as “lettuce opium”, lactucarium is a milky liquid produced by certain plants and gives them their slightly bitter

  Isothiocyanates are sulfur-containing substances (pigments) responsible for the color of green in some plants. They come from an enzymatic conversion of glucosinolates. Subtypes: Subclasses of isothiocyanates are allyl isothiocyanate, benzy isothiocyanate,

  Indole-3-carbinol is not a sulfur-containing substance but released from the sulfur-containing compounds the “glucosinolates”. It breaks down in the body into diindolylmethane (DIM). Food Sources: Vegetables: broccoli, cabbage, cauliflower, collard greens, Brussels sprouts,

Furanocoumarins are a group of organic compounds produced by certain plants as a defence mechanism to protect themselves from external organisms. The importance of furanocoumarins is their interactions with metabolism of some