“…Food plants that produce LFCs in their utilized plant parts are listed in Table 5.2 and include important vegetables such as carrots, celery, celeriac, parsnip and parsley of the Apiaceae and various citrus plants of the Rutaceae. The LFCs found in the utilized parts of Apiaceae food plants are primarily psoralen (79), xanthotoxin (81), bergapten (91) and isopimpinellin (93) of which celery, parsnip and parsley appear to contribute to the highest intake of psoralens, as these important vegetables are known to produce relatively high amounts of LFCs in their edible parts (Beier and Nigg 1992). The structural variation of the psoralens found in utilized parts of citrus species is much larger than those found in Apiaceae food plants.…”