Figure 1. Bioactive Phytochemicals in Fruit and Vegetables. Organosulfur compounds (alliin, gamma-glutamyl-S-allyl-L-cysteine, glucosinolates and their derivatives); phytosterols (sitosterol, campesterol, stigmasterol, sitostanol, campestanol); nitrogen compounds; carotenoids (alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein, zeaxanthin, lycopene); alkaloids (caffeine, trigonelline); tannins (proanthocyanidins); coumarins; lignans, stilbenes (resveratrol); phenolic acids (hydroxycinnamic acid derivatives: caffeic acid, ferulic acid, and curcumin); and flavonoids (flavones including apigenin, luteolin, and baicalein; flavanones including hesperetin, naringenin, and eriodictyol; anthocyanidins including cyanidin, delphinidin, malvidin, and pelargonidin; isoflavones including genistein, daidzein, and biochanin A; flavan-3-ols including catechin, epicatechin, epigallocatechin, epigallocatechin gallate, and epicatechin gallate; and flavonols including quercetin, kaempferol, and myricetin).
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