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The following is a list of phytochemicals present in commonly consumed ... Neurosporene tomato, pink grapefruit, [1] ... honey mesquite, garlic, java apple, cloves, ...
Garlic (Allium sativum) is ... The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's cells are damaged. ... tomato, or ginger.
Phytochemicals are chemical compounds produced by plants, generally to help them resist fungi, bacteria and plant virus infections, and also consumption by insects and other animals. The name comes from Greek φυτόν (phyton) 'plant'.
Not only do tomatoes contain heart-healthy potassium, ... A number of phytochemicals make kale a nutritional superstar. ... Hummus typically contains chickpeas, tahini, garlic, and olive oil ...
Sun-dried tomatoes boast the highest concentration of lycopene among tomato products, with 45.9 milligrams of lycopene per 100 grams. A 130-gram serving of fresh tomatoes contains 4 to 10 milligrams.
Some tomatoes also have been modified genetically with transcription factors from snapdragons to produce high levels of anthocyanins in the fruits. [38] Anthocyanins also may be found in naturally ripened olives , [ 39 ] [ 40 ] and are partly responsible for the red and purple colors of some olives.
Aside from tomatoes or tomato products like ketchup, it is found in watermelons, grapefruits, red guavas, and baked beans. [4] It has no vitamin A activity. [4]In plants, algae, and other photosynthetic organisms, lycopene is an intermediate in the biosynthesis of many carotenoids, including beta-carotene, which is responsible for yellow, orange, or red pigmentation, photosynthesis, and ...
Vinyldithiins, more precisely named 3-vinyl-4H-1,2-dithiin and 2-vinyl-4H-1,3-dithiin, are organosulfur phytochemicals formed in the breakdown of allicin from crushed garlic (Allium sativum). Vinyldithiins are Diels-Alder dimers of thioacrolein, H 2 C=CHCH=S, formed in turn by decomposition of allicin. [ 1 ]