Pepper green

Other common phytoalexins in food materials are pisatin, cinnamylphenols, glyceolin, phaseolin [13401 -40-6] (14), and 5-deoxykieritol in peas, beans, soybeans, and lima beans viniferin in grapes momilactones and ory2alexins in rice a-tomatine in tomato lubimen in eggplant and capsidiol in green peppers. 

Another commercially available compound which is important to the galbanum aroma is 2-methoxy-3-isobutylpyrazine [24683-00-9] (48), which possesses an intense green pepper odor. 

Pipecolic acid has been isolated and identified by various researchers from several legumes, hops, mushrooms, potato tuber, green pepper, tulip, celery, asparagus, Rhodesian teak, barley, and coconut milk. Grobbelaar et al. 58) isolated large quantities of free (-)pipe-colic acid from Phaseolus vulgaris. 

Green pepper (Capsicum annuum L.) Brussels sprout (Brassica oleracea)... 

Cabbage, potato, radish (leaf), radish (root), grape, citrus, apple, pear, strawberry, cucurbits, green pepper, eggplant, tomato, green tea (powder), green tea (leachate) and soil... 

Apple, pear, peach, citrus, grape, strawberry, cucumber, green pepper, eggplant and green tea High-performance liquid chromatographic determination for plant materials... 

Agerlin-Peterson M. and Berends H. 1993. Ascorbic acid content of blanched sweet green pepper during chilled storage in modified atmospheres. LWT Food Sci Technol 197 546—549. 

Green pepper Solvent extraction GPC sepa-rati on... 

The three key fruit quality traits, color, heat, and flavor, are independent characteristics. The color of a fruit does not predict the hotness, despite many consumers associating green peppers with no-heat bell peppers and red powder with hot cayenne chile. Hence in New Mexico, the state question is Red or Green to determine which version of the host s salsa or enchilada is hotter. From a phytochemical perspective the independence of these traits relates to the biosynthetic pathways for these compounds and the genes for both the structural and regulatory genes for those pathways. This review describes some of the recent advances in the analyses of the compounds, enzymes, and genes associated with color and flavor in Capsicum. 

Atropine and scopolamine are alkaloids produced by members of the plant family Solanaceae which includes belladonna Atropa belladonna -source of atropine), henbane Hyoscyamius niger- the source of scopolamine), tomatoes, potatoes, green peppers, eggplant, and members of the Datura subfamily or genus, thornapple, Jimson or Jamestown weed, angel s trumpet, stinkweed, mandrake, and devil s apple. In the eatable plants it is the green portions which are poisonous vines, leaves, and sprouts. 

Ascorbic acid is widely distributed in nature, but it occurs in especially high concentration in citrus fruits and green plants such as green peppers and spinach. Ascorbic acid can be synthesized by all plants and animals with the exception of humans, other primates, and guinea pigs. Therefore, vitamin C must be present in our dietary substances. 

Whole fruits and vegetables-oranges, grapefruit, lemons, limes, green peppers, tomatoes, potatoes, spinach, lettuce, cabbage, and others Vitamin C tablets or multivitamin pills... 

Found amounts of Pi black pepper 3.24-5.05%, green pepper 48.3-55.2%, white pepper 41.4-47.2%. 

Peas (dried) Tomato catsup Green pepper ... 

Other vegetables summer squash, pickles, turnips, beets, cucumbers, celery, olives, oils, brussels sprouts, iceberg lettuce, green peppers, mixed vegetables, asparagus, green beans, sauerkraut, and onions... 

These data suggest that those vegetable products most likely to be contaminated with a mix of pesticides are green peppers, celery, tomato, spinach, mixed vegetables, lima beans, collards, green beans, brussels sprouts, potato with skin, and iceberg lettuce. All of these products purchased as USDA certified organic foods would not be expected to contain these pesticides. 

F Cucumber, green potato F Cucumber, green pepper, onions... 

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