Chemistry of Food : Independently Published : 9798715270917 : 01 Mar 2021 : It was overheard in a conversation "What is the chemical for chamomile called?" This seemed a totally reasonable question but sadly it was the opportunity to overload that person with a completely out of perspective lengthy answer. Plants are magnificent factories producing hundreds of chemicals in all shapes and sizes that are responsible for the colour of the flowers, their smell, the fruits with their taste, sweetness, minerals, vitamins, amino acids and proteins. However, it is not only the fruits, there are the use of the roots, the tubers, the rhizomes, the leaves, in some cases the twigs and bark (especially in Chinese tea or Po Lei Cha most commonly drunk while eating dim sum).Food is not just a fuel, it is a powerhouse of specialist drugs that the body needs for healthy function, maintenance and repair. Some chemicals act as antioxidants or free radical scavengers mopping up potentially dangerous entit