. 2024 Aug 7;86(10):5877–5913. doi: 10.1097/MS9.0000000000002392

Table 2.

Dietary sources of some important dietary phytochemicals.

S. no.	Dietary phytochemical	Group of plant secondary metabolite	Dietary sources	Reference
A
1.	Rosmarinic acid	Phenolic acids	Rosemary, sage, thyme, mint, basil, oregano, broccoli, spinach, lemon balm tea, green tea, and some types of honey, particularly those made from plants such as rosemary or thyme.	^446–455
2.	Allicin	Organosulfur compounds	Raw garlic, onions, leeks, shallots, and chives.	^456–461
3.	Sulforaphane	Organosulfur compounds	Broccoli, cauliflower, brussels sprouts, kale, cabbage, bok choy, arugula, radishes, and turnips.	^462–470
4.	Ellagic acid	Polyphenolic compounds	Strawberries, raspberries, blackberries, pomegranates, cranberries, walnuts, pecans, green tea, and black tea.	^471–478
5.	Betulinic acid	Pentacyclic triterpenoid compounds	Chaga mushrooms, white asparagus, and wild celery.	^479–482
6.	Apigenin	Flavonoids	Parsley, chamomile, cilantro, thyme, oregano, peppermint, rosemary, celery, onions, artichokes, broccoli, bell peppers, grapefruit, oranges, cherries, chamomile tea, and peppermint tea.	^{254,483–495}
7.	Gingerol	Gingerols	Ginger.	^496,497
8.	Quercetin	Flavonoids	Apples, berries (such as blueberries, cranberries, and elderberries), cherries, grapes, oranges, pomegranates, onions, shallots, kale, broccoli, red leaf lettuce, tomatoes, green peppers, spinach, quinoa, buckwheat, thyme, green tea, and red wine.	^{444,498–516}
B
9.	Kaempferol	Flavonoids	Kale, spinach, broccoli, brussels sprouts, cabbage, grapes, apples, thyme, green tea, black tea, chickpeas and kidney beans.	^517–528
10.	Resveratrol	Polyphenolic compounds (stilbenes)	Grapes, red wine, blueberries, raspberries, mulberries, peanuts, pistachios, cocoa, dark chocolate, and tomatoes.	^529–533
11.	Curcumin	Polyphenolic compounds (curcuminoids)	Turmeric.	⁵³⁴
12.	Epigallocatechin gallate	Polyphenolic compounds (catechins)	Black tea, green tea (particularly Japanese green tea varieties such as matcha), white tea, strawberries, raspberries, blueberries, grapes, hazelnuts, and pecans.	^{354,535–541}
13.	β-Carotene	Terpenoid compounds (carotenoids)	Carrots, sweet potatoes, butternut squash, acorn squash, pumpkin, spinach, kale, honeydew melon, mangoes, and apricots.	^542–550
14.	Caffeic acid	Polyphenolic compounds (hydroxycinnamic acids)	Coffee, apples, pears, blueberries, cherries, tomatoes, carrots, thyme, oregano, rosemary, sage, almonds, green tea, sunflower seeds, and sesame seeds.	^{486,551–562}
15.	Ferulic acid	Polyphenolic compounds (hydroxycinnamic acids)	White bran, germ portions of wheat, rice, oats, oranges, apples, pineapples, cherries, spinach, broccoli, carrots, sweet potatoes, cinnamon, flaxseeds, and sesame seeds.	^{386,563–575}