Pineapple plants have long been considered the perfect plant for the outdoors, as they can survive in harsh conditions and have been used for centuries in traditional Chinese medicine.
Now, however, scientists are finding that they may be a viable source of food for some people.
The first report of pineapples being used for food came from a German research group in 2012.
The researchers tested the sap of two varieties of pineapple and found that it contained all the essential nutrients, according to the University of Würzburg.
Pineapples also produce a substance called limonene that can be used as a natural pesticide.
It’s one of several nutrients found in pineappled fruit, but unlike many other fruits, limonhene is not poisonous.
A new study published this month in the Journal of Agricultural and Food Chemistry found that the same pineapple-based substance could also be used to make a plant-based supplement.
The study found that a combination of a sugar substitute called sorbitol and a natural plant compound called choline chloride, which is found in the leaves of a certain type of pinecone, could convert the sap and make it a potent antioxidant.
Sorbitol, the primary ingredient in sorbitols, is a natural source of potassium, magnesium, and calcium.
It also has a natural antibacterial effect.
Choline chloride is a compound found in green vegetables and fruit.
The combination was used to create a sugar and water substitute for the sugar and chloride.
The results, the researchers found, were equivalent to the sugar substitute used to manufacture sugar in soda, the paper said.
It’s not the first time scientists have used a sugar-and-chlorine combination to make dietary supplements.
In 2015, researchers found that combining a chemical called polyethylene glycol and polysorbate 80 (PES-80), a natural preservative that helps protect food, made the product safe to eat for people with kidney disease.
The paper said that the study showed that using sorbitolic and chlorophyll extracts to make supplements could be a useful method to improve health and longevity, as well as reduce food waste.
The authors of the new study cautioned that the findings could not prove the use of the compounds for food use is safe or effective.
The research team plans to continue testing the combination for the next year or two to see if it has any real-world effects, according the researchers.
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