FIVU KITCHEN: HOW TO USE THE BIONIC TRANSITIONS OF NATURE IN OUT
BODIES



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"Red chokeberry, Aronia arbutifolia (Photinia pyrifolia),[2] grows to
2–4m tall, rarely up to 6 m. Leaves are 5–8 cm wide and densely
pubescent on the underside. The flowers are white or pale pink, 1 cm
wide, with glandular sepals. The fruit is red, 4–10mm wide, persisting
into winter.


Black Chokeberry (Aronia melanocarpa)Black chokeberry, Aronia
melanocarpa (Photinia melanocarpa),[3] tends to be smaller, rarely
exceeding 1m tall, rarely 3 m, and spreads readily by root sprouts.
The leaves are smaller, not more than 6-cm wide, with terminal glands
on leaf teeth and a glabrous underside. The flowers are white, 1.5 cm
wide, with glabrous sepals. The fruit is black, 6–9mm wide, not
persisting into winter.

The Purple chokeberry, Aronia prunifolia (Photinia floribunda)[4]
apparently originated as a hybrid of the black and red chokeberries
but might be more accurately considered a distinct species than a
hybrid[10] (see also nothospecies). Leaves are moderately pubescent on
the underside. Few to no glands are present on the sepal surface. The
fruit is dark purple to black, 7–10mm in width, not persisting into
winter. There are purple chokeberry populations which seem to be self-
sustaining independent of the two parent species – including an
introduced one in northern Germany where neither parent species occurs
–, leading botanist Alan Weakley to consider it a full species rather
than a hybrid.[10] The range of the purple chokeberry is roughly that
of the black chokeberry; it is found in areas (such as Michigan and
Missouri) where the red chokeberry is not.[13]"

"Phenolic compounds
Natural monophenols
Apiole – parsley
Carnosol – rosemary.
Carvacrol – oregano, thyme.
Dillapiole – dill.
Rosemarinol – rosemary.
Flavonoids (polyphenols) – red, blue, purple pigments.
Flavonols
Quercetin – red and yellow onions, tea, wine, apples, cranberries,
buckwheat, beans.
Gingerole – ginger.
Kaempferol – strawberries, gooseberries, cranberries, peas,
brassicates, chives.
Myricetin – grapes, walnuts.
Rutin – citrus fruits, buckwheat, parsley, tomato, apricot, rhubarb,
tea, pagoda tree fruits.
Isorhamnetin
Flavanones
Hesperidin – citrus fruits.
Naringenin – citrus fruits.
Silybin – blessed milk thistle.
Eriodictyol
Flavones
Apigenin – chamomile, celery, parsley.
Tangeritin – tangerine and other citrus peels.
Luteolin
Flavan-3-ols
Catechins – white tea, green tea, black tea, grapes, wine, apple
juice, cocoa, lentils, black-eyed peas.
(+)-Catechin
(+)-Gallocatechin
(-)-Epicatechin
(-)-Epigallocatechin
(-)-Epigallocatechin gallate (EGCG) – green tea;
(-)-Epicatechin 3-gallate
Theaflavin – black tea;
Theaflavin-3-gallate – black tea;
Theaflavin-3'-gallate – black tea;
Theaflavin-3,3'-digallate – black tea;
Thearubigins
Anthocyanins (flavonals) and Anthocyanidins – red wine, many red,
purple or blue fruits and vegetables.
Pelargonidin – bilberry, raspberry, strawberry.
Peonidin – bilberry, blueberry, cherry, cranberry, peach.
Cyanidin – red apple & pear, bilberry, blackberry, blueberry, cherry,
cranberry, peach, plum, hawthorn, loganberry, cocoa.
Delphinidin – bilberry, blueberry, eggplant.
Malvidin – bilberry, blueberry.
Petunidin
Isoflavones (phytoestrogens)
Daidzein (formononetin) – soy, alfalfa sprouts, red clover, chickpeas,
peanuts, other legumes.
Genistein (biochanin A) – soy, alfalfa sprouts, red clover, chickpeas,
peanuts, other legumes.
Glycitein – soy.
Dihydroflavonols
Chalconoids
Coumestans (phytoestrogens)
Coumestrol – red clover, alfalfa sprouts, soy, peas, brussels
sprouts.
Phenolic acids
Ellagic acid – walnuts, strawberries, cranberries, blackberries,
guava, grapes.
Gallic acid – tea, mango, strawberries, rhubarb, soy.
Salicylic acid – peppermint, licorice, peanut, wheat.
Tannic acid – nettles, tea, berries.
Vanillin – vanilla beans, cloves.
Capsaicin – chilli peppers.
Curcumin – turmeric, mustard. (Oxidizes to vanillin.)
Hydroxycinnamic acids
Caffeic acid – burdock, hawthorn, artichoke, pear, basil, thyme,
oregano, apple.
Chlorogenic acid – echinacea, strawberries, pineapple, coffee,
sunflower, blueberries.
Cinnamic acid – cinnamon, aloe.
Ferulic acid – oats, rice, artichoke, orange, pineapple, apple,
peanut.
Coumarin – citrus fruits, maize.
Lignans (phytoestrogens) – seeds (flax, sesame, pumpkin, sunflower,
poppy), whole grains (rye, oats, barley), bran (wheat, oat, rye),
fruits (particularly berries) and vegetables.[2]
Silymarin – artichokes, milk thistle.
Matairesinol – flax seed, sesame seed, rye bran and meal, oat bran,
poppy seed, strawberries, blackcurrants, broccoli.
Secoisolariciresinol – flax seeds, sunflower seeds, sesame seeds,
pumpkin, strawberries, blueberries, cranberries, zucchini,
blackcurrant, carrots.
Pinoresinol and lariciresinol – [3] sesame seed, Brassica vegetables
Tyrosol esters
Tyrosol – olive oil
Hydroxytyrosol – olive oil
Oleocanthal – olive oil
Oleuropein – olive oil
Stilbenoids
Resveratrol – grape skins and seeds, wine, nuts, peanuts
Pterostilbene – grapes, blueberries
Piceatannol – grapes
Punicalagins – pomegranates
[edit] Terpenes (isoprenoids)
Carotenoids (tetraterpenoids)
Carotenes - orange pigments
α-Carotene – to vitamin A, in carrots, pumpkins, maize, tangerine,
orange.
β-Carotene – to vitamin A, in dark, leafy greens and red, orange and
yellow fruits and vegetables.
Îł-Carotene
δ-Carotene
Lycopene – Vietnam Gac, tomatoes, grapefruit, watermelon, guava,
apricots, carrots, autumn olive.
Neurosporene
Phytofluene – star fruit, sweet potato, orange.
Phytoene – sweet potato, orange.
Xanthophylls - yellow pigments.
Canthaxanthin – paprika.
Cryptoxanthin – mango, tangerine, orange, papaya, peaches, avocado,
pea, grapefruit, kiwi.
Zeaxanthin – wolfberry, spinach, kale, turnip greens, maize, eggs, red
pepper, pumpkin, oranges.
Astaxanthin – microalge, yeast, krill, shrimp, salmon, lobsters, and
some crabs
Lutein – spinach, turnip greens, romaine lettuce, eggs, red pepper,
pumpkin, mango, papaya, oranges, kiwi, peaches, squash, legumes,
brassicates, prunes, sweet potatoes, honeydew melon, rhubarb, plum,
avocado, pear.
Rubixanthin – rose hips.
Monoterpenes
Limonene – oils of citrus, cherries, spearmint, dill, garlic, celery,
maize, rosemary, ginger, basil.
Perillyl alcohol – citrus oils, caraway, mints.
Saponins – soybeans, beans, other legumes, maize, alfalfa.
Lipids
Phytosterols – almonds, cashews, peanuts, sesame seeds, sunflower
seeds, whole wheat, maize, soybeans, many vegetable oils.
Campesterol - buckwheat.
beta Sitosterol – avocados, rice bran, wheat germ, corn oils, fennel,
peanuts, soybeans, hawthorn, basil, buckwheat.
gamma sitosterol
Stigmasterol – buckwheat.
Tocopherols (vitamin E)
omega-3, 6,9 fatty acids – dark-green leafy vegetables, grains,
legumes, nuts.
gamma-linolenic acid – evening primrose, borage, blackcurrant.
Triterpenoid
Oleanolic acid - American pokeweed, honey mesquite, garlic, java
apple, cloves, and many other Syzygium species.
Ursolic acid - apples, basil, bilberries, cranberries, elder flower,
peppermint, lavender, oregano, thyme, hawthorn, prunes.
Betulinic acid - Ber tree, white birch, tropical carnivorous plants
Triphyophyllum peltatum and Ancistrocladus heyneanus, Diospyros
leucomelas a member of the persimmon family, Tetracera boiviniana, the
jambul (Syzygium formosanum), and many other Syzygium species.
Moronic acid - Rhus javanica (a sumac), mistletoe
[edit] Betalains
Betalains
Betacyanins
betanin - beets, chard
isobetanin - beets, chard
probetanin - beets, chard
neobetanin - beets, chard
Betaxanthins (non glycosidic versions)
Indicaxanthin - beets, sicilian prickly pear
Vulgaxanthin - beets
[edit] Organosulfides
Dithiolthiones (isothiocyanates)
Sulphoraphane – Brassicates.
Thiosulphonates (allium compounds)
Allyl methyl trisulfide – garlic, onions, leeks, chives, shallots.
Diallyl sulfide – garlic, onions, leeks, chives, shallots.
[edit] Indoles, glucosinolates/ sulfur compounds
Indole-3-carbinol – cabbage, kale, brussels sprouts, rutabaga, mustard
greens, broccoli.
sulforaphane - broccoli
3,3'-Diindolylmethane or DIM - broccoli family
Sinigrin - broccoli family
Allicin - garlic
Alliin - garlic
Allyl isothiocyanate - horseradish, mustard, wasabi
Piperine - black pepper
Syn-propanethial-S-oxide - cut onions.
[edit] Protein inhibitors
Protease inhibitors – soy, seeds, legumes, potatoes, eggs, cereals.
[edit] Other organic acids
Oxalic acid – orange, spinach, rhubarb, tea and coffee, banana,
ginger, almond, sweet potato, bell pepper.
Phytic acid (inositol hexaphosphate) – cereals, nuts, sesame seeds,
soybeans, wheat, pumpkin, beans, almonds.
Tartaric acid – apricots, apples, sunflower, avocado, grapes.
Anacardic acid - cashews, mangoes.
[edit] References
^ Linus Pauling Institute at Oregon State University
^ Linus Pauling Institute at Oregon State University
^ Lignan contents of Dutch plant foods: a database i...[Br J Nutr.
2005] - PubMed Result
This list is incomplete; you can help by expanding it.
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title=List_of_phytochemicals_in_food&oldid=460081984"

THE BEST BLACK CHOCKEBERY SYROP IN MORISSVILE, PA ( JUST OFF CALHOUN
BRIDGE YOU WILL RUN TO INTERNTIONAL DELY IN THE FARM STORE - THEY GET
NOT ONLY COSMOPOLITAN LIKE THAT BUT SOPHISTICATED - THE CHOISE OF
REALLY GOOD FOODS EXPAND THERE DAILY); AND IN HAMILTON "BAZAR  STORE"

THE ELITE ALWAYS HAD ANTICHOSE ON THANKGIOVING ANYWAY, ALTHOUGH WE DO
NOT GET INTO IT THAT EASY - ANTICHOKE IS SORT OF DEMANDING. IT SEEM TO
SHARE NATURE CYCLE SIMILARLY TO CHOKEBERRY. WE NEED THAT SYSTEMIC
BIONIC BIOLOGY ( IF STILL THERE ) TO DESCRIBE THESE CYCLES IN FULL.
VISULLY WE SEE THE TRANSITION OF SHAPE AND COLOUR ON BOTH, COKEBERRY
AND ANTICHOKE. WHAT BOTH OF THEM DO TO OUT BODIES? WHENEVER 'CHOKE'
GOT INTO BOTH. IT COULD HAVE BEEN USED IN PRIMING THE ROW MEAT; SOME
MISNDERSTAND THAT THIS CAUSES US PROBLEM WHILE THE MEATS GET MORE
CAPACITY TO SELF CLEAN. ( WHICH NUTRITIONIST GETS THE NOBEL AFTER
ANSWERING THESE QUENSTIONS EFFICIENTLY? O, NOBEL DID NOT THINK THAT
NUTRITION IS A SCIENCE; SO HE MISSED ON NEUROSCIENCE AND SOCIAL ETHOS.
WHAT WAS WRONG WITH THE GUY? ) CAN WE COREECT THE NOBEL FOUNDATION)