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Angelica root oil, distilled from the Angelica archangelica. Has a green musky scent. Anise oil, from the Pimpinella anisum, rich odor of licorice. Armoise/Mugwort oil A green and camphorous essential oil. Asafoetida oil, used to flavor food. Attar or ittar, used in perfumes for fragrances such as rose and sandlewood.
Carrots, squash, broccoli, sweet potatoes, tomatoes (which gain their color from the compound lycopene), kale, mangoes, oranges, seabuckthorn berries, wolfberries (goji), collards, cantaloupe, peaches and apricots are particularly rich sources of beta-carotene, the major provitamin A carotenoid. Vitamin C (ascorbic acid) is a water- soluble ...
An omega−3 fatty acid is a fatty acid with multiple double bonds, where the first double bond is between the third and fourth carbon atoms from the end of the carbon atom chain. "Short-chain" omega−3 fatty acids have a chain of 18 carbon atoms or less, while "long-chain" omega−3 fatty acids have a chain of 20 or more.
t. e. An essential oil is a concentrated hydrophobic liquid containing volatile (easily evaporated at normal temperatures) chemical compounds from plants. Essential oils are also known as volatile oils, ethereal oils, aetheroleum, or simply as the oil of the plant from which they were extracted, such as oil of clove.
Many essential oils have chemical components that are sensitisers (meaning that they will, after a number of uses, cause reactions on the skin and more so in the rest of the body). [3] All cosmetic products and ingredients must meet the same safety requirement, regardless of their source. Chemical composition of essential oils could be affected ...
Ascorbic acid or vitamin C, an oxidation-reduction catalyst found in both animals and plants, [71] can reduce, and thereby neutralize, reactive oxygen species such as hydrogen peroxide. [ 71 ] [ 72 ] In addition to its direct antioxidant effects, ascorbic acid is also a substrate for the redox enzyme ascorbate peroxidase , a function that is ...
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