Chlorophyll
Chlorophyll is the green pigment in every leaf, and its water-soluble, lab-made cousin chlorophyllin is the form tested in most human trials. Here is what 24 studies show, which foods have the most, and how safe it is.
Misc
Other plant and food compounds that matter for health, such as oxalates, histamine, tyramine, choline, citric acid and inositol, with sources and evidence.
10 misc
Choline
One large egg holds 27% of the Daily Value for choline, yet most Americans eat less than the official target. Here is what 29 studies and the EU and US health authorities say about liver health, pregnancy and heart risk. Plus which foods have it and how much is safe.
Citric acid
Citric acid is the sour acid of lemons and the food additive E 330. The cycle that turns food into energy in your cells is named after it. Here is what 28 studies show for kidney stones, teeth and mineral absorption, which foods have the most, and how safe it is.
Histamine
Histamine is the chemical that builds up in tuna and mackerel that were not kept cold, and in some aged cheese and fermented foods. Here is what 20 studies show about fish poisoning, histamine intolerance and DAO enzyme supplements, which foods have the most, and how safe it is.
Inositol
Inositol is a sugar-like compound your body makes itself, sold mostly as myo-inositol for PCOS. Here is what 25 studies show for PCOS, pregnancy and mood, which foods have it, and how much is safe.
Oxalic acid
Oxalic acid is a natural acid in spinach, rhubarb, beets and cocoa that has no known benefit for people and can bind calcium. Here is what 26 studies show on kidney stones, which foods are high in oxalate, and how calcium and cooking change what you absorb.
Phenylethylamine (PEA)
Phenylethylamine (PEA) is the trace amine behind the claim that chocolate feels like falling in love. Here is what 18 studies show about migraine, mood and exercise, where PEA really occurs in food, and why eating it appears to do little.
Theaflavin
Theaflavins are the orange-red pigments that form when black tea is made, yet very little reaches your blood. Here is what 18 studies show for cholesterol, blood vessels and body fat, which tea has the most, and how much is safe.
Thearubigins
Thearubigins are the red-brown pigments that give black tea most of its color, yet no one has fully worked out what they are. Here is what 19 studies show, which teas have the most, and what is known about safety.
Tyramine
Tyramine is the amine that builds up as cheese, sausage and soy foods age. It is why people on some antidepressants are told to watch their plates. Here is what 24 studies show about blood pressure, migraine, which foods hold the most and who should care.
