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Lecture
Toxins in Fruits and Vegetables
Description
This lecture explores the presence of harmful compounds in common fruits and vegetables, such as cucurbitacins in gourds, phytohemagglutinin in kidney beans, furanocoumarins in parsnips, solanine in potatoes, and oxalic acid in rhubarb leaves. It also delves into the importance of organic chemistry in understanding these toxins and their effects on human health.
Official source
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