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Thermogenic plants are also protogynous, meaning that the female part of the plant matures before the male part of the same plant. This reduces inbreeding considerably, as such a plant can be fertilized only by pollen from a different plant. This is why thermogenic plants release pungent odors to attract pollinating insects.
Thermogenic means tending to produce heat, and the term is commonly applied to drugs which increase heat through metabolic stimulation, [1] or to microorganisms which create heat within organic waste. Approximately all enzymatic reaction in the human body is thermogenic, which gives rise to the basal metabolic rate. [2]
Thermogenesis is the process of heat production in organisms.It occurs in all warm-blooded animals, and also in a few species of thermogenic plants such as the Eastern skunk cabbage, the Voodoo lily (Sauromatum venosum), and the giant water lilies of the genus Victoria.
Specific dynamic action (SDA), also known as thermic effect of food (TEF) or dietary induced thermogenesis (DIT), is the amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage. [1]
Pages in category "Thermogenic plants" The following 9 pages are in this category, out of 9 total. This list may not reflect recent changes. ...
Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. [1] It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as an herb and a vegetable.
It is a member of the sage family Lamiaceae, which includes many other medicinal and culinary herbs. The name rosemary derives from Latin ros marinus (lit. ' dew of the sea '). [5] [6] Rosemary has a fibrous root system. [7]
Thyme is sold both fresh and dried. While summer-seasonal, fresh greenhouse thyme is often available year-round. The fresh form is more flavourful but also less convenient; storage life is rarely more than a week. However, the fresh form can last many months if carefully frozen, [10] and thyme retains its flavour on drying better than many ...
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