Table 1.

The classification of phytochemicals. Adopted from references [135,138,139].

Classification			Representative Members	Examples of Dietary Sources
Poly-Phenolics	Phenolic Acids	Hydroxycinnamic acids	p-Coumaric, caffeic, ferulic, sinapic	Barley, eucalyptus, coffee, Arabidopsis, Hibiscus, cereal grains
		Hydroxybenzoic acids	Gallic, vanillic, syringic, ellagic	Chestnuts (boiled or roasted), witch hazel, tea leaves, oak bark, rhubarb, pomegranate, grapes, chocolate, wine
	Lignans	Plant Lignans	sesamin, secoisolariciresinol diglucoside, lariciresinol, isolariciresinol, 7-hydroxymatairesinol, matairesinol, pinoresinol, arctigenin, syringaresinol, asarinin	Flaxseed, pumpkin, sunflower, poppy, rye, oats, barley, wheat, oat, rye, berries
		Mammalian Lignans (enterolignans)	Enterodiol, enterolactone
	Stilbenes			Grapes
	Other Phenolics	Coumarins		Tonka bean, vanilla grass
		Tannins		Eucalyptus, geranium
	Flavonoids	Flavonols	Quercetin, kaempferol, myricetin	Aloe Vera, European elderberry, soy, St John’s wort, tomatoes, red onions
		Flavones	Apigenin, luteolin	Celery, parsley, chamomile tea, green peppers, thyme, oregano
		Flavanols (catechins)	Catechin, epicatechin, epigallocatechin gallate	White tea, green tea, persimmon, pomegranate, cocoa beans
		Flavanones	Eriodictyol, hesperetin	Citrus fruits, rose hip, mountain balm
		Anthocyanidins	Cyanidin, pelargonidin, malvidin	Grapes, berries, red cabbage, red onions, plums, kidney beans, geranium
		Isoflavonoids	Genistein, glycitein	Lupin, fava beans, soy, coffee
Alkaloids				Poppy, tomatoes, potatoes
Carotenoids	α-carotene, β-carotene, lutein, zeaxanthin, lycopene			Carrots, broccoli, spinach, zucchini
Organosulfur compounds	Isothiocyanates, indoles, allyl sulfur compounds			Cabbage, broccoli, spinach, garlic, onions