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Biochemistry C&EN

Toxins in fruits and vegetables – in C&EN

People often worry about the safety of chemicals added to their food. But sometimes, nature itself can produce harmful compounds in the foods we eat. In the latest edition of Periodic Graphics in Chemical & Engineering News, we look at a selection of toxins found in common fruits and vegetables. View the full graphic on […]

Categories
Biochemistry Food Chemistry

Broccoli colour changes and cancer-fighting compounds

Broccoli, like other green vegetables, gets greener when you start cooking it. Why is this, and why does this green colour fade to a grey-green the longer it’s cooked? This graphic looks at the compounds produced when preparing broccoli to find the answer.