Which of the following is a class of phytochemicals commonly found in colorful fruits and vegetables?

Transfats, which are industrially produced fats added to increase shelf life and are the primary phytochemical class in vegetables.

Carotenoids, which are pigments contributing to red, orange, and yellow colors and have antioxidant properties.

Essential amino acids, which are plant-exclusive phytochemicals responsible for antioxidant activity.

Heavy metal chelators, which are the dominant flavonoid subclass sourced from processed meats.