Fruits, vegetables, and other plant foods are packed with healthy compounds known as phytochemicals, in addition to vitamins, minerals, and fiber. From anthocyanins (the red pigment in strawberries and cherries) to allylic sulfides (responsible for the pungent flavor of garlic and onions), these phytochemicals may be responsible for some of the disease-preventing effects of fruits [...]
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Wednesday, September 23, 2009
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