There are a huge number of antioxidants and phytochemicals that can be found in a huge range of foods (although some types can only be found in one or two foods). I think it is important to fit in as many of these nutrients as possible, to ensure the best overall balance and likelihood of good health. Here, I have listed the name of the specific antioxidant/phytochemical and the food(s) in which it is the most common (in some cases the only food in which it is known to be present). Most of this information can be found under antioxidant/phytochemical links in Wikipedia. Shortly, I will update this post to include the best foods to eat on a regular basis to garnish as many antioxidants and phytochemicals as possible.

ANTIOXIDANTS:

Lycopene - red tomatoes
Lutein - spinach & red peppers
Carotene - carrots, orange peppers, pumpkins, butternut squash, and sweet potatoes
Zeaxanthin - yellow corn
Astaxanthin - red algae & salmon
Canthaxanthin - mushrooms, green algae, crustaceans, carp, and golden mullet
Luteolin - celery, green pepper, chamomile tea
Apigenin - celery & parsley
Tangeritin - tangerine & other citrus peels
Quercetin - apples, red onions, citrus, and tomatoes
Kaempferol - broccoli, tea, witch-hazel, and grapefruit
Myricetin - walnuts, grapes, berries
Proanthocyanidin - apple, grape, berries, tea
Hesperetin - citrus
Naringenin - citrus
Eriodictyol - rose hips & yerba santa
Catechin - tea & cacao
Epicatechin - tea & cacao
Theaflavin - black tea
Thearubigins - black tea
Genistein - soy & nuts
Daidzein - soy & nuts
Glycitein - soy & nuts
Resveratrol - grapes & red wine
Pterostilbene - blueberries & grapes
Cyanidin - red berries, apples, and plums
Delphinidin - grapes, cranberries, and pomegranite
Malvidin - berries & wine
Pelargonidin - berries
Peonidin - berries
Ellagic acid - berries & wine
Gallic acid - gallnuts, sumac, witch-hazel, tea, and oak bark
Salicylic acid - willow tree bark & many plants
Rosmarinic acid - rosemary, oregano, sage, thyme, peppermint, and marjoram
Cinnamic acid - cinnamon, coffee, apple, artichoke, peanut, orange and pineapple
Chlorogenic acid - coffee, blueberries, and tomatoes
Chicoric acid - echinacea
Curcumin - curry & red food coloring
Silymarin - blessed milk thistle
Eugenol - clove oil, nutmeg, cinnamon, and bay leaf
Citric acid - citrus
Oxalic acid - pepper, parsley, poppy seed, spinach, beets, cacao, nuts, berries, and beans
Phytic acid - nuts, seeds, and grains
Lignan - oats, flax, pumpkin seeds, sesame seeds, soybeans, broccoli, beans, and berries
Uric acid - meats, mushrooms, spinach, peas, and beans
R-α-Lipoic acid - kidney, heart, liver, spinach, broccoli, and potatoes

PHYTOCHEMICALS:

Apiole – parsley
Carnosol – rosemary
Carvacrol – oregano & thyme
Dillapiole – dill
Rosemarinol – rosemary
Quercetin – onions, tea, wine, apples, cranberries, buckwheat, and beans
Gingerol – ginger
Kaempferol – strawberries, gooseberries, cranberries, peas, cabbage, and chives
Myricetin – grapes & walnuts
Resveratrol – grapes, wine, nuts, and peanuts
Rutin – citrus, buckwheat, parsley, tomato, apricot, rhubarb, and tea
Hesperidin – citrus
Naringenin – citrus
Silybin – blessed milk thistle
Eriodictyol - yerba santa
Apigenin – chamomile, celery, and parsley
Tangeritin – tangerine and other citrus peels
Luteolin - celery, green pepper, and chamomile tea
Catechins – tea, grapes, wine, apple juice, cacao, lentils, and black-eyed peas
Theaflavins – black tea
Pelargonidin – bilberry, raspberry, and strawberry
Peonidin – bilberry, blueberry, cherry, cranberry, and peach
Cyanidin – apple, pear, berries, peach, plum, hawthorn, and cocoa
Delphinidin – bilberry, blueberry
Malvidin – bilberry, blueberry
Daidzein – soy, alfalfa sprouts, red clover, chickpeas, peanuts, and legumes
Genistein – soy, alfalfa sprouts, red clover, chickpeas, peanuts, and legumes
Glycitein – soy
Coumestrol – red clover, alfalfa sprouts, soy, peas, and brussel sprouts
Ellagic acid – walnuts, strawberries, cranberries, blackberries, guava, and grapes
Gallic acid – tea, mango, strawberries, rhubarb, and soy
Salicylic acid – peppermint, licorice, peanut, and wheat
Tannic acid – nettles, tea, berries
Vanillin – vanilla beans, cloves
Capsaicin – chilli peppers
Curcumin – turmeric & mustard
Caffeic acid – burdock, hawthorn, artichoke, pear, basil, thyme, oregano, and apple
Chlorogenic acid – echinacea, pineapple, coffee, sunflower, and berries
Cinnamic acid – aloe
Ferulic acid – oats, rice, artichoke, orange, pineapple, apple, and peanuts
Coumarin – citrus & maize
Lignans – seeds, whole grains, bran, berries, fruits, and vegetables
Silymarin – artichokes & blessed milk thistle
Matairesinol – seeds, rye, oat bran, poppy seed, strawberries, blackcurrants, and broccoli
Secoisolariciresinol – seeds, pumpkin, berries, zucchini, blackcurrant, and carrots
Pinoresinol and lariciresinol – sesame seed & cabbage
Tyrosol – olive oil
Hydroxytyrosol – olive oil
Oleocanthal – olive oil
Oleuropein – olive oil
Resveratrol – grapes & peanuts
Pterostilbene – grapes & blueberries
Piceatannol – grapes
α-Carotene – carrots, pumpkins, maize, tangerine, and orange
β-Carotene – leafy greens and red, orange and yellow fruits and vegetables
γ-Carotene
δ-Carotene
Lycopene – tomatoes, grapefruit, watermelon, guava, apricots, and carrots
Neurosporene
Phytofluene – star fruit, sweet potato, and orange
Phytoene – sweet potato & orange
Canthaxanthin – paprika
Cryptoxanthin – citrus, papaya, peaches, avocado, pea, grapefruit, and kiwi
Zeaxanthin – spinach, turnip greens, maize, eggs, red pepper, pumpkin, and oranges
Astaxanthin – algae, yeast, krill, shrimp, salmon, lobsters, and crabs
Lutein – greens, eggs, red pepper, pumpkin, papaya, oranges, kiwi, peaches, squash, legumes, prunes, sweet potatoes, honeydew melon, rhubarb, plum, avocado, and pears
Rubixanthin – rose hips
Limonene – citrus, cherries, spearmint, dill, garlic, celery, maize, rosemary, ginger, and basil
Perillyl alcohol – citrus, caraway, and mints
Saponins – soybeans, beans, legumes, maize, and alfalfa
Phytosterols – nuts, seeds, whole wheat, maize, soybeans, and vegetable oils
Campesterol - buckwheat
beta Sitosterol – avocados, rice bran, wheat germ, corn oils, fennel, nuts, soy, hawthorn, basil, and buckwheat
Stigmasterol – buckwheat
omega-3,6,9 fatty acids – fish, dark-green leafy vegetables, grains, legumes, and nuts
gamma-linolenic acid – evening primrose, borage, and blackcurrant
Oleanolic acid - American pokeweed, honey mesquite, garlic, java apple, and cloves
Ursolic acid - apples, basil, bilberries, cranberries, elder flower, peppermint, lavender, oregano, thyme, hawthorn, and prunes
betanin - beets
isobetanin - beets
probetanin - beets
neobetanin - beets
Indicaxanthin - beets, sicilian prickly pear
Vulgaxanthin - beets
Sulphoraphane – Cabbage
Allyl methyl trisulfide – garlic, onions, leeks, chives, and shallots
Diallyl sulfide – garlic, onions, leeks, chives, and shallots
Indole-3-carbinol – cabbage, kale, brussels sprouts, rutabaga, mustard greens
sulforaphane - broccoli family
3,3′-Diindolylmethane or DIM - broccoli family
Sinigrin - broccoli family
Allicin - garlic
Alliin - garlic
Allyl isothiocyanate - horseradish, mustard, and wasabi
Piperine - black pepper
Syn-propanethial-S-oxide - cut onions
Protease inhibitors – soy, seeds, legumes, potatoes, eggs, and cereals
Oxalic acid – orange, spinach, rhubarb, tea, banana, ginger, almond, sweet potato, and bell pepper
Phytic acid – cereals, nuts, sesame seeds, soybeans, wheat, pumpkin, and beans
Tartaric acid – apricots, apples, sunflower, avocado, and grapes
Anacardic acid - cashews & mangoes