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The following is a list of phytochemicals present in commonly consumed foods. This list is incomplete ; you can help by adding missing items . ( August 2008 )
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. [1] [2] The biological substances include such items as meat, poultry, lettuce, beer, milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes ...
A natural product is a natural compound or substance produced by a living organism—that is, found in nature. [2] [3] In the broadest sense, natural products include any substance produced by life. [4] [5] Natural products can also be prepared by chemical synthesis (both semisynthesis and total synthesis) and have played a central role in the ...
Phytochemistry is the study of phytochemicals, which are chemicals derived from plants. Phytochemists strive to describe the structures of the large number of secondary metabolites found in plants, the functions of these compounds in human and plant biology, and the biosynthesis of these compounds. Plants synthesize phytochemicals for many ...
Organophosphate. In organic chemistry, organophosphates (also known as phosphate esters, or OPEs) are a class of organophosphorus compounds with the general structure O=P (OR)3, a central phosphate molecule with alkyl or aromatic substituents. [1] They can be considered as esters of phosphoric acid. Organophosphates are best known for their use ...
Carboxylic acids are organic acids characterized by a carboxyl (-COOH) functional group. The naming of these compounds is governed by IUPAC nomenclature, which ensures systematic and consistent naming of chemicals. Numerous organic compounds have other common names, often originating in historical source material thereof.
Organic food. Organic produce at a farmers' market in Argentina. Organic food, ecological food, or biological food are foods and drinks produced by methods complying with the standards of organic farming. Standards vary worldwide, but organic farming features practices that cycle resources, promote ecological balance, and conserve biodiversity.
Carotenoid. Chemical structure of β- carotene, a common natural pigment. Carotenoids ( / kəˈrɒtɪnɔɪd /) are yellow, orange, and red organic pigments that are produced by plants and algae, as well as several bacteria, archaea, and fungi. [1] Carotenoids give the characteristic color to pumpkins, carrots, parsnips, corn, tomatoes, canaries ...