The Role of Nutraceuticals in Chemoprevention and Chemotherapy and Their Clinical Outcomes

Table 1

Classification of nutrients as phytochemicals and their major food source availability.

Phytochemical class	Bioactive compound	Source	*Molecular formula	Reference
Alkaloid	Caffeine	Cacao, tea, coffee	C8H10N4O2	[20]
	Theophylline	Cacao, tea, coffee	C7H8N4O2
Monoterpenes	Limonene	Citrus oils from orange, lemon, mandarin, lime, and grapefruit	C10H16	[21]
Organosulfides	Allicin	Garlic	C6H10OS2	[22–25]
	Indole-3-carbinol	Cabbage	C9H11NO2	[26]
	Isothiocyanates	Broccoli	CNS	[27]
	Sulforaphane	Broccoli	C6H11NOS2	[28]
Carotenoids	Beta-Carotene, lycopene	Tomatoes	C40H56	[29]
Flavonoids	Epigallocatechin-3-gallate	Green tea	C29H22O15	[30]
	Quercetin	Black tea	C15H10O7	[31]
	Curcumin	Turmeric	C21H20O6	[32]
Phenolic Acids	Capsaicin	Chilli peppers	C18H27NO3	[33]
	Ellagic acid	Black berries, raspberry	C14H6O8	[34, 35]
	Gallic acid	Pomegranate, nuts	C7H6O5	[36, 37]
Stilbenes	Pterostilbene	Blueberries and grapes	C16H16O3	[38]
	Resveratrol	Almonds, blueberries, grapes	C14H12O3	[39]
Isoflavones	Daidzein	Soy	C15H10O4	[9, 40]
	Genistein	Soy	C15H10O5

*Molecular formulas obtained through the PUBCHEM COMPOUND Database.