The best way to avoid a blackberry smell is to eat a potato plant, according to a new study.
The study, published in the journal Food Chemistry, found that blackberries, in fact, have more potent chemicals that can trigger the smell.
According to the study, blackberries and potatoes are a good source of phytochemicals that can make you sick.
The compounds that cause blackberry and potato odor include 2,3-butanediol and 2,2-dihydroxy-2,2,4-trihydroxy-5-methyl-3,6,8-tetrahydro-3H-pyrazole, according the study.
The study found that the phytochemical compounds that trigger the blackberry odor are 2,4,5-trichloro-3-phenylbutanoate (3,5,6-trithlorohexane) and 2-methylphenoxy-2-pyrrolidone (2,3,4 trihydroxypropane).
Phytochemically speaking, phytoxins are compounds that trap moisture, allowing plants to stay moist.
It’s what makes blackberries so appealing to many people.
“It is the phytonutrient-rich phytotoxins that can be present in blackberries that trigger an odor,” lead author Maria Albrecht said in a statement.
“The phytohormones are released during photosynthesis, when the plants photosynthesize the sugars they need to maintain their plant photosynthetic cycle.”
The study’s authors noted that although the plant is actually an edible fruit, blackberry leaves are considered a delicacy.
“We believe that these phytocompounds may act as a natural food additive for our health,” Albrech said.
“In addition, phytonuts like 2,6 and 2.7-trifluorohexane are found in many vegetables and fruits, including blueberries, strawberries, and cabbage.”
This research shows that there is a growing interest in phytonutic compounds in the food industry, and we are excited to be able to further explore these compounds as potential health and nutritional benefits.