Phytochemicals in Food & Food Supplements

Phytochemicals in food and food supplements are bioactive compounds that plants produce, contributing to their color, flavor, and resistance to disease. These bioactive constituents in plant foods demonstrate health-promoting properties for humans.

Phytochemicals are present in fruits, vegetables, grains, and supplements, playing a crucial role in overall well-being and disease prevention. In recent years, consumer preference for natural bioactive agents over synthetic compounds has increased exponentially. As a result, naturally derived phytochemicals and bioactive compounds with antimicrobial and antioxidant properties have become essential in the food packaging industry.

Moreover, the waste produced during the production and processing of plant-based foods can be a valuable source of secondary raw materials. These byproducts can be used to extract beneficial compounds, maximizing the use of resources.

Main Families of Phytochemicals

• Acetylenes and Psoralens: Angelicins, coumarins, polyacetylenes (falcarinol and falcarindiol), bergapten, xanthotoxin, etc.
• Alkaloids: Purine alkaloids (caffeine, theobromine, codeine, morphine, nicotine), terpenoid indole alkaloids, amid alkaloids, etc.
• Alkenylbenzenes: Apiols, safrole, methyleugenol, estragole, anethol, myristicin, elemicin, etc.
• Phenolic Compounds: Phenols, polyphenols, tannins, lignans, flavonoids, stilbenes, diosmin, hesperidin, etc.
• Sulfur-Containing Compounds: Alliin, glucosinolates, myrosinases, isothiocyanates, etc.
• Terpenoids: Carvacrol, citronellal, geraniol, linalool, linalyl acetate, piperitone, menthol, thymol, curcuminoids, glycyrrhizic acid, etc.

Our Services

Mérieux NutriSciences analyzes several of these compounds in food and food supplements. Our R&D and Expert Partners teams work closely with you to develop new methodologies for other phytochemicals and help you valorize your byproducts from plant-based processes.

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