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Moreover , due to higher initial levels , red - and purple - fleshed cultivars retained higher amounts of antioxidants ( ascorbic acid , chlorogenic acid and total anthocyanin ) after boiling and may be healthier as compared with white or yellow cultivars .
 Chemical: ascorbic acid; Chemical: chlorogenic acid; Chemical: anthocyanin
Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 Chemical: ascorbic acid; Chemical: chlorogenic acid; Chemical: anthocyanin