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Dr. Duke's Phytochemical and Ethnobotanical Databases
U.S. Department of Agriculture

List of Chemicals

Click on column headings to sort table by that column. *Unless otherwise noted all references are to (Duke, 1992)
Chemicals Reference
AESCULETIN Economic & Medicinal Plant Research, 6: 235.
ALPHATOCOPHEROL Economic & Medicinal Plant Research, 6: 235.
ANTHOCYANINS *
APIGENIN Phenolic Compounds in Food and Their Effects on Health. Antioxidants & Cancer Prevention. Huang, M.T., Ho, C.T. and Lee, C.Y. eds. 1992. ACS Symposium Series 507.ACS, Washington 402 pp.
ASCORBICACID Economic & Medicinal Plant Research, 6: 235.
BETACAROTENE Economic & Medicinal Plant Research, 6: 235.
BETASITOSTEROL *
BIOCHANINA Economic & Medicinal Plant Research, 6: 235.
CAFFEICACID Ki Soon Rhee. Oilseed Food Ingredients Used To Minimize Oxidative Flavor Deterioration in Meat Products. Phenolic Compounds in Food and Their Effects on Health, Ch.18.
CHLOROPHYLL Lawson, T., J. Nunnaly, B. Walker, E. Bresnick, D. Wheeler, and M. Wheeler. 1989. Isolation of compounds with antimutagenic activity from savoy chieftain cabbage. J. Agric. Food Chem. 37:1363-1367.
CHRYSOERIOL Economic & Medicinal Plant Research, 6: 235.
CINNAMICACID Economic & Medicinal Plant Research, 6: 235.
CITRICACID Economic & Medicinal Plant Research, 6: 235.
CRYPTOXANTHIN Economic & Medicinal Plant Research, 6: 235.
DAIDZEIN Economic & Medicinal Plant Research, 6: 235.
ESCULETIN Economic & Medicinal Plant Research, 6: 235.
FERULICACID Ki Soon Rhee. Oilseed Food Ingredients Used To Minimize Oxidative Flavor Deterioration in Meat Products. Phenolic Compounds in Food and Their Effects on Health, Ch.18.
GENISTEIN Maga, J.A. Contribution of Phenolic Compounds to Smoke Flavor. Phenolic Compounds in Food and Their Effects on Health, Ch.13.
KAEMPFEROL Phenolic Compounds in Food and Their Effects on Health. Antioxidants & Cancer Prevention. Huang, M.T., Ho, C.T. and Lee, C.Y. eds. 1992. ACS Symposium Series 507.ACS, Washington 402 pp.
LIMONENE Economic & Medicinal Plant Research, 6: 235.