They are organic compounds produced by some plants as a defense mechanism. The main substance responsible for bitterness in parsnips and carrots is falcarindiol.
Vegetables: carrots (falcarinol and falcarindiol), dill (falcarindiol), parsnips (falcarinol and falcarindiol), and parsley (falcarindiol).
Others: red ginseng (falcarinol), and Ivy (falcarinol).
- They are potent antioxidants.
- Have anti-cancer, anti-inflammatory and anti-fungal properties.
- Allergic reactions and irritant contact dermatitis by Ivy results from falcarinol.