Tag: Phytoalexins

According to a 2014 study published in the *Journal of Agricultural and Food Chemistry*, garlic cloves sprouted for five days have significantly higher antioxidant activity than fresher, younger bulbs. This discovery challenges the common misconception that sprouted garlic is past its prime and should be discarded.

While red grapes are widely recognized for their antioxidant properties, several other fruits, including mulberries and lingonberries, also contain significant amounts of resveratrol. This natural compound is most abundant in fruit skins, where it acts as a protective shield against various environmental stressors.

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.

With over 200,000 characterized plant secondary metabolites identified to date, plants possess a vast chemical arsenal for survival. These incredible **plant-based bioactive compounds** are strategically produced for their protection against a wide range of biotic and abiotic threats, ensuring their resilience in a competitive world.