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Your customers aren't just eating less
Thigh: The front and outer portions of the upper thigh
Highly hydroxylated flavonoids such as daidzein, catechin, trihydroxyflavone, taxifolin, chrysin, galangin induce reactive oxygen species accumulation, protein carbonyls, lipid peroxides, H 2 O 2 lipid peroxidation, and protein oxidation despite activation of insect antioxidant enzymes including ascorbate peroxidase (APX), glutathione S-transferase (GST), superoxide dismutase (SOD), and catalase (CAT) (Barbehenn et al., 2010)
Some foods naturally contain compounds that have a mild laxative effectthink prunes, kiwis, and flaxseed
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