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A. maculatum is one of the most common causes of accidental plant poisoning based on attendance at hospital emergency departments. [58] However, their acrid taste and the almost immediate tingling sensation in the mouth means that large amounts are rarely consumed and serious harm is unusual. [59] Touching the plant can cause contact dermatitis ...
grapple plant, wood spider Harpagophytum: Warfarin Additive effect [3] Ephedra Ephedra: Caffeine, decongestants, stimulants [15] Increases sympathomimetic effect of ephedra [3] Feverfew: featherfew Tanacetum parthenium: Aspirin Additive effect [3] Garlic: Allium sativum: Warfarin Additive effect Ginger: Zingiber officinale: Warfarin Additive ...
Many of these plants are used intentionally as psychoactive drugs, for medicinal, religious, and/or recreational purposes. Some have been used ritually as entheogens for millennia. [1] [2] The plants are listed according to the specific psychoactive chemical substances they contain; many contain multiple known psychoactive compounds.
Consumers can also find tips for cleaning fruits and vegetables at fda.gov. EWG's list of fruits and vegetables with the most pesticides. Strawberries. Spinach. Kale, collard and mustard greens ...
This is a list of psychoactive plants, fungi, and animals. Plants. Psychoactive plants include, but are not limited to, the following examples: ...
Here are some things to look for. Primarily plant-based. ... are centered around plant foods. Rich in veggies. Vegetables — particularly non-starchy veggies, like broccoli, asparagus, spinach ...
Phytochemicals are chemicals of plant origin. [1] Phytochemicals (from Greek phyto, meaning "plant") are chemicals produced by plants through primary or secondary metabolism. [2] [3] They generally have biological activity in the plant host and play a role in plant growth or defense against competitors, pathogens, or predators. [2]
A food contaminant is a harmful chemical or microorganism present in food, which can cause illness to the consumer. Contaminated food . The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing and prolonged exposure at low levels (e.g., cancer). Unlike food-borne pathogens ...