Phytochemicals are all compounds found in plant tissues some of which are bioactive.

First, phytochemicals are one of the classes of bioactive compounds, and are often considered synonymous.

Bioactive compounds are those capable of acting as modulators of metabolic processes. They are found in both animal and plant foods. The term "bioactive compounds" includes fatty acids, oligosaccharides and polysaccharides, phytochemicals, nitrogen compounds, among others.

The term "phytochemicals" is more designated for chemical substances, specifically, found in vegetables, such as alpha-linoleic acids, beta-glucans, caratenoids, phenols and polyphenols, among others.

Thanks for your input Raul Coimbra Miranda

Phytochemicals are chemicals found (extracted or isolated) from plants (=phyta). Many are bioactive but some are not (or at least not yet found to be!). Bioactive compounds are chemicals that exhibit certain biological activities. They could be isolated/extracted from plants, animals, microorganisms of terrestrial or marine sources, as well as those that are chemically, biologically, enzymatically synthesized/produced.

Dear Oder

In my opinion, the reply of Nisiy is complete.

Good@Divyani

The term 'Phytochemicals' is a broad term that includes all the constituents of a particular plant derived from any of its part (root, stem, bark, leaves, seed, fruit, tuber, etc.). The term 'bioactive' is a part of phytochemical. Not all phytochemicals are bioactive. Plant synthesize two category of phytochemicals, one is primary metabolite (carbohydrates, amino acids, etc.)that are important for the growth and development of a plant. These primary metabolite often do not often come under bioactive compounds. Secondary metabolites on the other hand include sterols, tannins, resins, coumarins, alkaloids, flavonoids, glycosides, etc. that are produced due to the interaction of the plant with its environment, and its metabolic activities. Secondary metabolites come under the category of bioactive compounds. They are important for the identity of the plant as they occur differently in all plants. Also, bioactive compounds may or may not have therapeutic effects. Some bioactive compounds are used only for quality assessment purpose.

Phytochemicals compounds are formed in mainly green vegetablesand fruits etc produced from photosynthesis in presence of sunlight through biochemical reactions like carbohydrates,proteins etc and some flavonoids ,alkaloids etc .But bioactive compounds are particularly compounds such as OH ,NH ,CO ,COOH attached in compounds to act specific functions through specific biochemical reactions .

Please go through it.

https://bosaljournals.com/chemint/images/pdffiles/73.pdf

Article Bioactive phytochemicals

Phytochemicals are chemicals found (extracted or isolated) from plants (=phyta). Many are bioactive but some are not (or at least not yet found to be!). Bioactive compounds are chemicals that exhibit certain biological activities. They could be isolated/extracted from plants, animals, microorganisms of terrestrial or marine sources, as well as those that are chemically, biologically, enzymatically synthesized/produced.

Phytochemicals are simply chemicals produced by plants in order to protect themselves. Bioactive compounds are plant or animal based compounds that have health benefits to the human being, so some bioactive compounds are also phytochemicals depending with their source

Thanks for your article about bio active compounds,flavonoids in lentils and legumes with their various bio digestibility .About legumes which are rich in protein,complex carbohydrates,soluble dietary fibre ,phenolic compounds,flavonoids and tannins with micronutrients like mineral but they have some antinutritional activities eg phytic acid diminish mineral bioavailability in legumes ,legumes with pectin undigestible protein an antinutritional effect ,its protein inhibits in hydrolyses active against prtoteases,amylases ,glycosides ,lipases etc .Soyabean ,Red kidney and peas have phytates ,some beans have harmful oxalates and legumes and common beans are rich in harmful lectins .Wevhave conventional methods to remove lectins like presoaking of legumes and beans and cooking with steam at high temperature but these conventional methods do not remove harmful pectins or phytates or no diminishing of minerals Less bioavailability due to phytic acid orvgalactooligosachhrides and oxalates , some phenolic compounds decrease protein digestibility even proper heating ,soaking ,adding yeast etc do not show complete bioavailability .Wevhave to find through enzymatic relations ,adding specific yeast or useful bacteria or some other suitable methods to decrease lectins ,phytates ,oxalates and better digestibilty of protein in commercial scale .

Phytochemicals are obtained from plant can be biologically active. Bio-active compounds may be of plant or synthetic origin which show biological activities of agricultural or pharmacological importance.

Phytochemicals - Found in "plants that produce food"

Bioactives - Found in "foods that are produced by plants"