Phytonutrients & Phytochemicals →
A broad introduction to naturally occurring plant compounds and how they fit into nutrition research.
FruitFast Compound Overview
FruitFast Compound Library
Explore Fruit Compounds, Nutrients & Plant Chemistry
This library organizes FruitFast educational guides to naturally occurring compounds found in fruits, vegetables, grains, herbs, and other plant foods. Browse by compound family or use the A–Z index to reach every current compound and nutrient guide in the Shopify library.
These pages are designed to explain chemistry, food sources, absorption, metabolism, processing, and research context—not to turn the presence of a compound in a food into a product health claim.
How to Use This Library
Start with a broad family such as polyphenols, flavonoids, carotenoids, phenolic acids, or antioxidants, then move into individual compounds such as anthocyanins, quercetin, caffeic acid, beta-carotene, or betaine. Each guide links back into the larger FruitFast science library so related topics are easy to explore.
Foundations & How to Read the Science
Flavonoids & Polyphenols →
An overview of these large families of plant compounds and how they are classified.
Polyphenols in Fruit →
A fruit-focused guide to polyphenol families, food sources, metabolism, and research context.
Flavonoids →
Learn how anthocyanins, flavonols, flavan-3-ols, and other flavonoid groups are related.
Antioxidants 101 →
An introductory guide to antioxidant terminology and oxidative chemistry.
Antioxidants, Free Radicals & Oxidative Stress →
A deeper evidence-focused guide to what antioxidant activity does—and does not—mean in human research.
Enzymatic vs. Non-Enzymatic Antioxidants →
Explore two broad categories of antioxidant defense discussed in biology and nutrition science.
Flavonoids, Anthocyanins & Related Compounds
Anthocyanins →
Red, purple, blue, and dark-violet plant pigments found in many fruits and vegetables.
Cyanidin →
A common anthocyanidin structure found within many cyanidin-based anthocyanins.
Flavonols →
A flavonoid subgroup that includes quercetin, myricetin, and related compounds.
Quercetin →
A widely distributed flavonol commonly present in foods as glycosides.
Myricetin →
A flavonol found in berries, fruits, vegetables, tea, herbs, and other plant foods.
Rutin →
A quercetin glycoside that occurs naturally in a variety of plant foods.
Proanthocyanidins →
Condensed tannins built from flavan-3-ol units, including A-type and B-type structures.
Tannins →
A broad group of plant polyphenols that includes condensed and hydrolyzable tannins.
Curcuminoids →
Plant polyphenols best known from turmeric; included for comparison within the broader compound library.
Phenolic Acids, Ellagitannins & Other Polyphenols
Phenolic Acids →
An overview of hydroxycinnamic and hydroxybenzoic acid families found in plant foods.
Caffeic Acid →
A hydroxycinnamic acid found in foods both free and as part of larger derivatives.
Chlorogenic Acid →
A family of hydroxycinnamic-acid esters, including 5-O-caffeoylquinic acid.
Ferulic Acid →
A hydroxycinnamic acid that can occur in free, esterified, conjugated, or plant-cell-wall-bound forms.
Benzoic Acid Derivatives →
A guide to benzoic-acid-related compounds, including hydroxybenzoic acids found in foods.
Ellagic Acid & Ellagitannins →
Explore the relationship among ellagitannins, ellagic acid, and gut-microbial urolithin metabolites.
Punicalagins →
Large pomegranate ellagitannins studied for their chemistry, digestion, and metabolism.
Resveratrol →
A stilbene found in grapes, peanuts, and some other plant foods, with important bioavailability considerations.
Plant Pigments & Color Compounds
Carotenoids →
A large family of plant pigments that includes carotenes and xanthophylls.
Beta-Carotene →
A provitamin A carotenoid whose conversion to vitamin A varies by food, dose, and physiology.
Xanthophylls →
Oxygen-containing carotenoids including lutein, zeaxanthin, and beta-cryptoxanthin.
Betalains →
Red-violet and yellow pigments best known from beets and certain other plants.
Nutrients & Other Naturally Occurring Compounds
Vitamin C →
An essential nutrient involved in normal physiological functions and found in many fruits and vegetables.
Betaine (Trimethylglycine) →
A naturally occurring compound found in foods such as beets, spinach, wheat bran, and whole grains.
Dietary Nitrates →
Naturally occurring inorganic compounds found especially in leafy greens and beetroot.
Melatonin →
A biological signaling molecule also reported in some foods, including tart cherries.
Research interpretation: a purified compound, supplement, extract, whole fruit, juice, concentrate, metabolite, laboratory assay, biomarker, and clinical outcome are different forms of evidence. Findings from one should not automatically be applied to another.
A–Z Fruit Compound & Nutrient Index
- Anthocyanins
- Antioxidants 101
- Antioxidants, Free Radicals & Oxidative Stress
- Benzoic Acid Derivatives
- Beta-Carotene
- Betaine (Trimethylglycine)
- Betalains
- Caffeic Acid
- Carotenoids
- Chlorogenic Acid
- Curcuminoids
- Cyanidin
- Dietary Nitrates
- Ellagic Acid & Ellagitannins
- Enzymatic vs. Non-Enzymatic Antioxidants
- Ferulic Acid
- Flavonoids
- Flavonoids & Polyphenols
- Flavonols
- Melatonin
- Myricetin
- Phenolic Acids
- Phytonutrients & Phytochemicals
- Polyphenols in Fruit
- Proanthocyanidins
- Punicalagins
- Quercetin
- Resveratrol
- Rutin
- Tannins
- Vitamin C
- Xanthophylls