Phytonutrients

Flavonoids are color-providing pigments and are categorized into seven subtypes: flavonols, flavones, flavonones, dihydroflavonols, isoflavonones, stillbenoids, and anthocyanins. Flavonoids are famous as “Vitamin P “. Subtypes: Over 4000 flavonoids have been isolated and

They are organic compounds produced by some plants as a defense mechanism. The main substance responsible for bitterness in parsnips and carrots is falcarindiol. Food Sources: Vegetables: carrots (falcarinol and falcarindiol), dill (falcarindiol),

Cucurbitacins are naturally occurring triterpenes found in plants, mostly in Cucurbitaceae family. Being classified as plant steroids, they are toxic alkaloids produced by plants to defend themselves against diseases. Subtypes: There are

They are organic compounds that give the yellow and orange colors to fruits and vegetables. They are basically pigments that absorb light. Subtypes: They are two groups of carotenoids: carotenes (alpha-carotene, beta-carotene,

Capsaicin is the active phytochemical in chili pepper and creates heat when taken into the body. It blocks the release of substance-P, a neurotransmitter that signals pain. Food Sources: Vegetables: chili peppers (higher

Betalains are alkaloid phytonutrients found in plants. They are water soluble pigments that determine the colors of some plants. Subtypes: There are two subtypes of betalains: betacyanins (for example, betanin) that cause

  Known also as “beet sugar”, betaine is a sweet-tasting alkaloid that acts as a methyl donor in the body. Betaine is not a pigment. Food Sources: Vegetables: beets, spinach, and sweet potatoes.

They are phenolic compounds. Subtypes: Sennosides, emodin and rhein are from anthraquinones family. Food Sources: Vegetables: rhubarb, aloe vera, and senna. Health Benefits: They have laxative and cathartic effects. They have anti-cancer

See “Proanthocyanidins“.      

They are sulfur-containing compounds, notably found in garlic. Food Sources: Vegetables: garlic, leek, and onion. Health Benefits: Allicin is a natural antibiotic that has antibacterial, antiviral, antifungal, anti-inflammatory, and anti-thrombotic properties and