How is the vitamin content in food determined Most labs determine the vitamin content of foods using a combination of two technologies —chromotography, which sorts food molecules based on their molecular weight, and a light emission detector that identifies molecules based on their interaction with...
Vitamin C consumption was higher than Polish Dietary Reference Intake (DRI) and vitamin B6 lower than DRI. In the management of stone patients, to lower the risk of recurrence, appropriate diet (according to the type of stone) should be provided by dietitian. 展开 ...
The origins of Traditional Chinese Medicine (TCM) date back more than 4000 years. A first written compilation of TCM was published asThe Yellow Emperor’s Inner Classic(Huangdi Neijing). This publication served as one of the first dogmatic sources for the application of TCM. TheHuangdi Neijing...
(2,2-diphenyl-1-picrylhydrazyl) method,salicylic acid method and deoxidization Fe3+ method and compared with that of Vitamin C.The results showed that the antioxidant activity of the traditional fermented soybean was better than black beans.The pure fermented soybean showed the lowest antioxidant ...
(chlorophyll,carotenoids,vitamin C,proanthocyanidins,flavonoids and total phenolics),and antioxidant capacities were followed as the trends of leavestendrils stems;whereas the highest contents of total sugars and reducing sugars were observed in tendrils.Moreover,extremely significant positive correlation ...
aRadishes and radish leaves are excellent sources of vitamin C, making them important contributors to cancer prevention. Radishes are strong diuretics and stimulate digestive functions. The mustard oil content of the radish makes it good for expelling gallstones from the bladder. Radishes are low cal...
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Avallone S, Brault S, Mouquet C, et al. (2007) Home-processing of the dishes constituting the main sources of micronutrients in the diet of preschool children in rural Burkina Faso. Int J Food Sci Nutr 58, 108-115.Home-processing of the dishes constituting the main sources of ...
The study analyzed the relationship between amino acids, mineral elements, crude protein (CP), crude fat (CF), carotenoids (CAROT), vitamin C (ASA), ATP, total sugar (TS), soluble protein (SP), and metabolites. A total of 505 lipid metabolites were identified. The results depicted that ...
(a) Secretion of digestive enzymes (b) Storage of vitamin D (c) Production of proteins (d) Bile salt synthesis.The major digestive enzyme in saliva is: a. Amylase b. Pepsin c. Carboxypeptidase d. Lipase e. MaltaseWhat do the enzymes in saliva act upon?