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This is a list of antioxidants naturally occurring in food. Vitamin C and vitamin E – which are ubiquitous among raw plant foods – are confirmed as dietary antioxidants, whereas vitamin A becomes an antioxidant following metabolism of provitamin A beta-carotene and cryptoxanthin.
As described in Vitamin C Fortification of Food Aid Commodities (1997), the United States provides rations to international food relief programs, later under the auspices of the Food for Peace Act and the Bureau for Humanitarian Assistance. [44] Vitamin C is added to corn-soy blend and wheat-soy blend products at 40 mg/100 grams.
Antifoaming agents reduce or prevent foaming in foods. Antioxidants Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health. Bulking agents Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value. Food coloring
Vitamin C. Vitamin C is an antioxidant that “has been shown to have a positive impact on immune support,” says Michael Del Junco, a family medicine physician with Providence St. Joseph ...
Foods packed with vitamin c Mayo Clinic also notes that for most people, a healthy diet alone can supply enough vitamin C. “Aim to get at least 90 mg per day of vitamin C from food,” Blautner ...
Deficiency of vitamin C causes scurvy, formerly a major disease of sailors in long sea voyages. It is used as a food additive and a dietary supplement for its antioxidant properties. The " d " form ( erythorbic acid ) can be made by chemical synthesis, but has no significant biological role.
Antioxidants that are reducing agents can also act as pro-oxidants. For example, vitamin C has antioxidant activity when it reduces oxidizing substances such as hydrogen peroxide; [103] however, it will also reduce metal ions such as iron and copper [104] that generate free radicals through the Fenton reaction.
One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found. [ 4 ] A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption , just like ascorbate.
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