Plants with defenses that we consume anyway

Many plants have evolved unique tastes or smells as a defense mechanism to deter animals from eating them. These adaptations can make the plant unpalatable or even toxic to potential herbivores, thus increasing the plant's chances of survival and reproduction. Here's a list of some notable plants with such defenses:

• Capsaicin in Chili Peppers: The compound capsaicin gives chili peppers their distinctive spicy heat. It's a deterrent mainly for mammals; birds, which are the primary dispersers of chili seeds, are unaffected by capsaicin.
• Caffeine in Coffee Plants: Caffeine acts as a natural pesticide. In high concentrations, it can be toxic to insects and other herbivores that might otherwise feast on the coffee plant.
• Nicotine in Tobacco Plants: Nicotine is a potent neurotoxin to insects. This alkaloid protects tobacco plants from being consumed by most herbivores.
• Tannins in Oak and Other Plants: Tannins, found in oak leaves and acorns, as well as in other plants, can make the plant parts bitter and less palatable to animals. They can also interfere with an animal's ability to absorb nutrients from food.
• Cyanogenic Glycosides in Cassava: Cassava plants produce these compounds, which can release cyanide when the plant tissue is damaged. This serves as a strong deterrent against consumption.
• Pyrethrins in Chrysanthemums: Pyrethrins are natural insecticides found in chrysanthemum flowers. They are effective in repelling many types of insects.
• Menthol in Mint: The cooling sensation of menthol, found in various mint species, can be an irritant to some animals, deterring them from eating the plants.
• Thujone in Sage and Wormwood: Thujone is a compound found in plants like sage and wormwood (the latter is known for its use in absinthe). It can be toxic in high doses and deters many herbivores.
• Eugenol in Cloves: Eugenol provides the aromatic smell and taste of cloves and can act as an antimicrobial and insect repellent.
• Limonene in Citrus Rinds: Limonene gives citrus rinds their characteristic smell and serves as a natural insecticide.
• Allicin in Garlic: When garlic cells are damaged, they release allicin, a compound with a strong odor that is toxic to insects and microorganisms.