Editing Apricot (section)

=== Phytochemistry ===
Apricots contain various [[phytochemical]]s, such as [[provitamin A]] [[beta-carotene]] and [[polyphenol]]s, including [[catechins]] and [[chlorogenic acid]].<ref>{{cite journal |last1=Campbell |first1=O. E. |last2=Merwin |first2=I. A. |last3=Padilla-Zakour |first3=O. I. |year=2013 |title=Characterization and the effect of maturity at harvest on the phenolic and carotenoid content of Northeast USA Apricot (Prunus armeniaca) varieties |journal=Journal of Agricultural and Food Chemistry |volume=61 |issue=51 |pages=12700–10 |doi=10.1021/jf403644r |pmid=24328399|bibcode=2013JAFC...6112700C }}</ref> Taste and aroma compounds include [[sucrose]], [[glucose]], [[organic acids]], [[terpene]]s, [[aldehyde]]s and [[lactone]]s.<ref>{{cite journal |last1=Xi |first1=W |last2=Zheng |first2=H |last3=Zhang |first3=Q |last4=Li |first4=W |year=2016 |title=Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening |journal=International Journal of Molecular Sciences |volume=17 |issue=7 |pages=998 |doi=10.3390/ijms17070998 |pmc=4964374 |pmid=27347931 |doi-access=free}}</ref>[[File:Healthy leaves of apricot.jpg|thumb|Apricot leaves]]