Across
- 3. Compounds: Chemicals in some foods responsible for their strong smell or taste.
- 6. The taste of food, influenced by various compounds including phytochemicals.
- 8. Natural compounds in plants that contribute to their color, flavor, and disease resistance.
- 11. Savory edible parts of plants, such as leafy greens and broccoli.
- 12. The appearance of food, often influenced by pigments like carotenoids and anthocyanins.
Down
- 1. How food feels when eaten, influenced by compounds like pectin and cellulose.
- 2. Sweet and fleshy parts of plants containing seeds, such as apples and berries.
- 4. Type of polyphenols found in colorful fruits and vegetables with antioxidant properties.
- 5. Special compounds in plants that provide health benefits and contribute to color and flavor.
- 7. Plant compounds that help lower cholesterol levels in the body.
- 9. Natural oils in plants that give them their distinct smell and taste.
- 10. Natural compounds found in plants with strong effects on the body.