وصفه و خلطة أعشاب

Phenolics in foods and beverages P henolic compounds are ubiquitous in foods, spices,  and drugs(especially some nasal sprays). They give plant foods many of their natural colors (e.g., flavonoids) and characteristic flavors (e.g., benzoic acid). In the plant these are antimicrobial antifungal . Two common phenolics include vanillin , from both natural and artificial vanilla, and catechol, from coffee tea, and vegetables such as apples and potatoes that brown on cut surfaces. Except for coumarin and safrole ( which is carcinogenic), phenolics were originally thought to be nontoxic, but  recent  data have raised questions about these natural constituents. Phenols have been reported in some studies to be cancer promoters. They appear to speed the formation of the carcinogen nitrosamine by accelerating the reaction of amines with a common air pollutant, nitrogen dioxide. Nitrogen dioxide in the environment comes from cooking with gas, cigarette smoke,...