Undesirable plant constituents
Plants can produce chemical compounds with very particular functions. They can be used to repel predators or pathogens, to protect against evaporation and strong sunlight, to attract insects or to pollinate, among other things.
Many of these harmful substances are destroyed during the normal processing chain (e.g. heating). Some compounds can nevertheless be detected, even in the ready-to-eat product. Consumption in high quantities may therefore have negative repercussions. This makes it sensible to consider analysis of these secondary plant substances.
||Bitter almond, linseed,
fruit pips from citrus fruits
||Cassia cinnamon, cinnamon pastries, woodruff
||Nausea, carcinogenic in high doses
||Opium poppy, poppy seeds
||Pain killers, respiratory failure
||(Black) tea, rhubarb, mangold, spinach
||Binds calcium, blocks iron absorption, kidney stones
||Green potatoes and tomatoes