Cooking Effects on Food
Cooking can increase the bioavailability of lycopene in tomatoes and beta-carotene in carrots
Cooking can increase the bioavailability of lycopene in tomatoes and beta-carotene in carrots
Tackling inflammation, antioxidants, detoxification pathways and improving metabolism are built on a strong dietary and lifestyle baseline
Some are good to consume, like the stylbene resveratrol, the biogene amine spermidine, or the flavonoid rutin
Vitamins are organic substances, made by plants and animals, whereas minerals are inorganic, found in soil and water
The first amino acid to be discovered was asparagine, in 1806 and the last of the 20 to be found, threonine, was not identified until 1938
Did you know that the oxidation of carbohydrates is the central energy-yielding pathway?
Phosphatidylinositol is used in intracellular messaging, whereas vitamins E & K and CoQ10 serve as redox and enzyme co-factors respectively