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Antioxidants

Oxidation is a real problem for food products. Raw apples and potatoes go brown because of oxidation, and this can prevented in the kitchen by adding lemon juice. It's very effective because Antioxidants such as ascorbic acid or vitamin C (E300) prevent or slowing down the oxidation process in foods. By preventing or slowing down the oxidation process in foods, waste through spoilage is reduced.

Many antioxidants occur naturally in fruit and vegetables, many of which are flavonoid compounds such as quercetin in onions and apples, and epigallocatechin in tea. The health benefits of these antioxidants are becoming clear, and many scientific studies have been carried out on them. Oxidation can damage DNA leading to cancer, and can change polyunsaturated fatty acids into forms that contribute to heart attacks and strokes. Increasing the consumption of antioxidants can have a preventative effect against cancer and heart disease, although it's not clear yet which are the most effective.

Here follows some random text that include a few more of the terms found in the
term_and_definitions.js file, such as Carbohydrate which we all eat. An Essential oil is often thought of as something you rub on your skin but it is also used in food manufacturing. We don't rub Fructose or even Glucose on our skin. But most of us like Proteins and Vitamins unkless we are more into Omega-3 fatty acid.
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