Phytonutrients

  They are aromatic compounds extracted from plants. Known also as “essential oils”, they cause the strong scents of certain fruits […]

Terpenes are a diverse group of organic compounds derived from a substance that contain vitamin B5. Triterpenes are a subclass of […]

Tannins are polyphenolic compounds that can bind and precipitate proteins  and are less likely to be absorbed. They can complex […]

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 […]

  They are naturally occurring glycosides extracted from different plants. Subtypes: They include asparanin A, asparanin B, sarsasapogenin, protodioscin, dioscorin, diosgenin, pisumsaponins I, pisumsaponins […]

  Rubiscolins are a group of phytochemicals that have opioid activities.   Subtypes: Subtypes are rubiscolin-5 and rubiscolin-6. Food Sources: Vegetables: spinach. […]

They are plant enzymes that help break down proteins into amino acids through a process called “proteolysis”. Subtypes: The most common […]

Being water-soluble pigments, proanthocyanidins and anthocyanidins are subgroups of flavonoids responsible for red, pink, purple, blue, or violet colors of most flowers and […]

Polyphenols are a diverse group of phytonutrients that determine colours of the fruits and vegetables, and protect the plants from diseases […]