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The Green Labs LLC. | What is the Difference in Natural & Artificial Additives in Foods?
The Manufacturing, Commercializing and Distributing of commodities, natural extracts and herbs from around the world.
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What is the Difference in Natural & Artificial Additives in Foods?

  |   Extracts, News, Organics, Powders   |   No comment

What is an Antioxidant ?

Antioxidants are chemical compounds present in vegetables and fruits which protect body tissue from damage caused by substances called free radicals.

Free radicals can damage cells, tissues and organs, and it is believed that its action is related to aging, degenerative diseases and cancer. Some antioxidants are added to processed foods for its preservation.

 

What is Vitamin E (Alpha-tocopherol; Gamma-tocopherol)

 

Vitamin E, a fat soluble, is an antioxidant that protects body tissue from damage caused by free radicals. The body needs vitamin E to help maintain the immune system strong against viruses and bacteria. Also, Vitamin E is added to many processed foods to prevent oxidation of fats. Vitamin E is an additive for health beneficial.

 

Ascorbic acid, Vitamin C

Ascorbic acid is a water soluble vitamin very important for health. The human body does not produce or store Vitamin C, for this reason the importance of your daily intake. Vitamin C is found in many fruits, especially on the citric ones. Vitamin C is necessary because it improves the intestinal absorption of iron in food and inhibits the formation of nitrosamines, both in food and in the digestive tract.

 

Natural Preserving Agents in Foods

Many foods naturally contain substances with antimicrobial activity. Most fruits contain different organic acids such as benzoic acid or citric acid. Garlic, onions and many spices and herbs contain potent antimicrobial agents.

 

Vitamin C Added as a Preserving Agent Food

Vitamin C, also known as ascorbic acid, an antioxidant that is commonly used as a food preservative. It is used to preserve many foods, including cereals, jellies and canned goods. Vitamin C is a safe food preserving agent.

 

Artificial and natural colors

 

Current studies show that many artificial colors can have harmful effects to health of people. In recent years, concerns about food safety and public pressure have led many companies to review the substitute products and other natural artificial colors.

 

Artificial Color

E-102 Tartrazine

It is a dye widely used in bakery products, biscuits, meat products, soups, canned vegetables, ice cream, and candy. In soft drinks gives color “lemon” or “orange“. There are studies that indicate possible harmful effects of tartrazine.

 

E-110 Orange Yellow S

It is used for coloring orange soda, ice cream, candy, and sweets.

 

E-127 Erythrosine

It is the most popular coloring dairy desserts flavored with strawberry. It is used in flavored yoghurt, jams, strawberry, candy, and meat products.

 

E-131 Blue patented V.


It is a coloring used to get green color in food when combined with yellow dyes as the E-102 and E-104.

It is used in canned vegetables and jams (green cherries and plum jam, for example), pastries, candy and drinks.
E-132 Indigotine, indigo carmine.
This coloring is applied almost everywhere in the world.  It is used in beverages, candy, and ice cream.

 

Natural Color

Curcuma or Turmeric

Curry, a mixture of species widely used in food in India and many Asian countries, is a mixture of turmeric, ginger and other spices. Turmeric is derived from ground rhizomes of Curcuma longa L.

Ayurvedic  medicine has been used for over 2,000 years the root of Curcuma Longa to treat various ailments. There is currently scientific evidence that demonstrates the great health benefits of turmeric.

Turmeric has been found useful in preventing and treating Alzheimer’s disease, digestive disorders, cancer prevention. It is a powerful antioxidant, prevent cataracts, chronic anterior uveitis, protects the liver and is useful in multiple sclerosis, osteoarthritis and arthritis rheumatoid. It is an antiviral, lowers cholesterol, and is anti-inflammatory. Important research currently under way to determine the anticancer activity of anti-Alzheimer compounds present in turmeric.

 

Artificial and Natural Sweeteners  in Beverages: Benefits and Risks

 

Artificial Sweeteners

Artificial sweeteners used in the food industry are:

 

  • Saccharine
  • Aspartame
  • Sucraloseâ
  • Neotame,
  • Ciclamate

 

Natural Sweeteners

 

Natural sweeteners are natural products from plants that produce a sweet taste similar to sugar, but they don´t  have caloric value.

 

Stevia is the best known natural sweetener, derived from the leaves of Stevia rebaudiana B. plant .

Stevia rebaudiana B. is native to Paraguay and Brazil, and it has been used for many years as a natural sweetener. The leaves of the plant are 30 times sweeter than sugar and the extract approximately 200 times.

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The information provided here is intended to provide updated knowledge about the importance of food for a healthy life. It is not a guide to self-medication. Professional advice is recommended for any decision related to food. Nutritional needs vary from person to person depending on age, sex, health status and the total diet.

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