Phytonutrients

  They are aromatic compounds extracted from plants. Known also as “essential oils”, they cause the strong scents of certain fruits and vegetables. Volatile oils could be extracted from leaves, peels, roots,

Terpenes are a diverse group of organic compounds derived from a substance that contain vitamin B5. Triterpenes are a subclass of terpenes. Subtypes: Subtypes of terpenes include monoterpenes (geraniol, limonene, and terpineol),

Tannins are polyphenolic compounds that can bind and precipitate proteins  and are less likely to be absorbed. They can complex with starch, cellulose and minerals as well. Tannins are color –

See “Isothiocyanates”.  

Sequalene is a naturally occurring organic compound. It is a triterpene, a subclass of terpenes. Food Sources: Fruits: olive. Vegetables: amaranth seeds, rice bran, squash, sweet potatoes, and wheat germ. Others: shark liver oil. Health

  They are naturally occurring glycosides extracted from different plants. Subtypes: They include asparanin A, asparanin B, sarsasapogenin, protodioscin, dioscorin, diosgenin, pisumsaponins I, pisumsaponins II, pisomosides A, pisomoside B, spinosaponin, esculeoside A, esculeogenin B1, esculeogenin B2,

  Rubiscolins are a group of phytochemicals that have opioid activities.   Subtypes: Subtypes are rubiscolin-5 and rubiscolin-6. Food Sources: Vegetables: spinach. Health Benefits: Have analgesic activities. Show memory – enhancing effects.  

They are plant enzymes that help break down proteins into amino acids through a process called “proteolysis”. Subtypes: The most common protease enzymes in plants are bromelain, papain, and actinidain.   Food

Being water-soluble pigments, proanthocyanidins and anthocyanidins are subgroups of flavonoids responsible for red, pink, purple, blue, or violet colors of most flowers and fruits. Subtypes: Proanthocyanidins include procyanidins, propelargonidins, profisetinidins, prodelphinidins and proguibourtinidins. The

Polyphenols are a diverse group of phytonutrients that determine colours of the fruits and vegetables, and protect the plants from diseases and invasion of external microorganisms. In fact, polyphenols are a part