Mucilage is a glycoprotein released by most plants. Being chemically a subclass of hemicellulose, mucilage is a gelatinous substance and has […]

  Limoniods are phytochemicals responsible for yellow to orange color and taste of certain fruits and vegetables. Subtypes: Subtypes of limonoids […]

See “Phytoestrogens”.

  They are bitter-tasting terpenes in plants and active ingredients in lactucarium. Also known as “lettuce opium”, lactucarium is a milky […]

  Isothiocyanates are sulfur-containing substances (pigments) responsible for the color of green in some plants. They come from an enzymatic conversion […]

  Indole-3-carbinol is not a sulfur-containing substance but released from the sulfur-containing compounds the “glucosinolates”. It breaks down in the body […]

Furanocoumarins are a group of organic compounds produced by certain plants as a defence mechanism to protect themselves from external organisms. […]

Flavonoids are color-providing pigments and are categorized into seven subtypes: flavonols, flavones, flavonones, dihydroflavonols, isoflavonones, stillbenoids, and anthocyanins. Flavonoids are famous […]

They are organic compounds produced by some plants as a defense mechanism. The main substance responsible for bitterness in parsnips and […]

Cucurbitacins are naturally occurring triterpenes found in plants, mostly in Cucurbitaceae family. Being classified as plant steroids, they are toxic alkaloids […]