Tag: Phenolic acids

The diverse and complex flavor profile of basil is a result of a complex mixture of over 40 distinct chemical compounds. Discover what chemicals are in basil, including volatile compounds, potent antioxidants, and flavonoids that contribute to its unique taste and aroma as well as its medicinal properties.

According to a 2019 review, antioxidant phytochemicals found in fruits, vegetables, and grains have been shown to play an important role in the prevention and treatment of chronic diseases caused by oxidative stress. Phytochemicals are bioactive, non-nutrient compounds found in plants that have powerful antioxidant properties, protecting the body’s cells from damage caused by harmful free radicals.

While it might not have the sour taste of a lemon, popcorn does contain acid, specifically beneficial phenolic and phytic acids. These naturally occurring compounds are a key part of its nutritional profile, contributing to its status as a healthy whole-grain food.

Known for its distinct tart flavor, karonda (Carissa carandas) is a powerhouse of various organic and phenolic acids that contribute to its unique taste profile and nutritional value. The fruit's renowned sourness is a direct result of this complex and varied acid composition.

Known as the "miracle tree" for its immense nutritional value, *Moringa oleifera* leaves contain a rich array of phytochemicals. These powerful plant-based compounds are responsible for many of the leaf's documented health-promoting properties, from antioxidant to anti-inflammatory effects.

According to scientific studies, the acidity profile of jackfruit is dominated by a variety of organic acids, with the primary ones changing significantly throughout the fruit's ripening process. This makes understanding what acid does jackfruit contain essential for appreciating its changing flavor profile, from tangy unripe fruit to sweet, ripe delicacy.

Benzoic acid is a naturally occurring compound found in many plants, and surprisingly, apples also contain trace amounts of it. These low levels serve a crucial purpose, acting as a natural defense mechanism and contributing to the fruit’s overall health.

Research has identified over a dozen major classes of phytochemicals in cleavers, scientifically known as *Galium aparine*. This diverse array of bioactive compounds, including flavonoids, iridoids, and phenolic acids, is what gives the plant its therapeutic properties and justifies its traditional use in herbal medicine.

Phenolic compounds are a large, diverse family of naturally occurring antioxidants found in plants, with flavonoids constituting around 60% of all polyphenols. These secondary plant metabolites possess one or more hydroxyl groups attached to a benzene ring and contribute significantly to the color, aroma, and taste of many fruits, vegetables, and beverages. Research has linked their regular consumption to a reduced risk of chronic diseases, including cardiovascular disease and diabetes, highlighting their importance in human health.

Contrary to its popular reputation as mostly water and sugar, watermelon is actually a nutrient-dense fruit packed with a variety of bioactive molecules, including many phenolic compounds. This article explores what are the phenolic compounds in watermelon and the valuable benefits they provide.