Editing Lychee (section)

=== Phytochemicals ===
Lychees have moderate amounts of [[polyphenol]]s,<ref>{{cite journal |author1=Pierre Brat |author2=Stéphane Georgé |author3=Annick Bellamy |author4=Laure Du Chaffaut |author5=Augustin Scalbert |author6=Louise Mennen |author7=Nathalie Arnault |author8=Marie Josèphe Amiot |title=Daily polyphenol intake in France from fruit and vegetables |date=September 2006  |journal=The Journal of Nutrition |volume=136 |issue=9 |pages=2368–2373 |pmid=16920856|doi=10.1093/jn/136.9.2368 |doi-access=free }}</ref> including [[flavan-3-ol]] monomers and dimers as major compounds representing about 87% of total polyphenols, which declined in content during storage or [[Food browning|browning]].<ref name="zhang">{{cite journal|title=Changes in phenolic compounds in Litchi (''Litchi chinensis'' Sonn.) fruit during postharvest storage |author=Donglin Zhang |author2=Peter C. Quantick |author3=John M. Grigor |journal= Postharvest Biology and Technology |volume=19 |issue=2|year=2000 |pages=165–172| doi=10.1016/S0925-5214(00)00084-3}}</ref> [[Cyanidin-3-glucoside]] represented 92% of total [[anthocyanin]]s.<ref name="zhang" />