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  2. Natural product - Wikipedia

    en.wikipedia.org/wiki/Natural_product

    Natural products may be classified according to their biological function, biosynthetic pathway, or source. Depending on the sources, the number of known natural product molecules ranges between 300,000 [ 15 ] [ 16 ] and 400,000.

  3. Natural products certification - Wikipedia

    en.wikipedia.org/wiki/Natural_products_certification

    Natural product certification is an official term that refers to a specific process where products derived from natural sources, such as plants, minerals, or animals, are assessed and verified to meet certain standards or criteria.

  4. List of antioxidants in food - Wikipedia

    en.wikipedia.org/wiki/List_of_antioxidants_in_food

    Natural phenols are a class of molecules found in abundance in plants. Many common foods contain rich sources of polyphenols which have antioxidant properties only in test tube studies. As interpreted by the Linus Pauling Institute , dietary polyphenols have little or no direct antioxidant food value following digestion. [ 7 ]

  5. Terpene - Wikipedia

    en.wikipedia.org/wiki/Terpene

    The non-mevalonate pathway or the 2-C-methyl-D-erythritol 4-phosphate (MEP) pathway starts with pyruvate and glyceraldehyde 3-phosphate (G3P) as the carbon source. C 5 IPP and C 5 DMAPP are the end-products in either pathway and are the precursors of terpenoids with various carbon numbers (typically C 5 to C 40 ), side chains of (bacterio ...

  6. 10 Sugar Alternatives to Try This Year - AOL

    www.aol.com/10-sugar-alternatives-try-165700546.html

    3. Honey. Type: Natural sweetener. Potential benefits: Honey contains more nutrients than table sugar, including antioxidants, minerals, and vitamins.It’s also easier to digest than table sugar ...

  7. Naturally occurring phenols - Wikipedia

    en.wikipedia.org/wiki/Naturally_occurring_phenols

    In biochemistry, naturally occurring phenols are natural products containing at least one phenol functional group. [1] [2] [3] Phenolic compounds are produced by plants and microorganisms. [4] Organisms sometimes synthesize phenolic compounds in response to ecological pressures such as pathogen and insect attack, UV radiation and wounding. [5]