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top caasn2 new

They are organic compounds produced by some plants as a defense Falcarinol 1 Canadian Academy of Sports Nutrition caasnmechanism. The main substance responsible for bitterness in parsnips and carrots is falcarindiol.

Food Sources:

Vegetables: carrots (falcarinol and falcarindiol), dill (falcarindiol), parsnips (falcarinol and falcarindiol), and parsley (falcarindiol).

Others: red ginseng (falcarinol), and Ivy (falcarinol).

Health Benefits:

  1. They are potent antioxidants.
  2. Have anti-cancer, anti-inflammatory and anti-fungal properties.
  3. Allergic reactions and irritant contact dermatitis by Ivy results from falcarinol.