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Comment view | 全球粮食安全与营养论坛 (FSN论坛) 跳转到主要内容 FAO Header menu 关于粮农组织 在行动 国家 主题 媒体 出版物 统计资料 伙伴关系 English Español Français العربية 中文 Русский 全球粮食安全与营养论坛 (FSN论坛) 全球粮食安全与营养论坛 (FSN论坛) Main navigation Homepage 背景 活动 资源 新闻 会员 合作伙伴 Re: Harnessing the benefits of ecosystem services for effective ecological intensification in agriculture 先生 Subhash Mehta Devarao Shivaram Trust 印度 04.01.2016 A peer-reviewed study published last year in the British Journal of Nutrition, a leading international journal of nutritional science, showed that organic crops and crop-based foods are between 18 to 69 percent higher in a number of key antioxidants such as polyphenolics than conventionally-grown crops. Numerous studies have linked antioxidants to a reduced risk of chronic diseases, including cardiovascular and neurodegenerative diseases and certain cancers. The research team concluded that a switch to eating organic fruit, vegetable and cereals – and food made from them – would provide additional antioxidants equivalent to eating between one and two extra portions of fruit and vegetables a day, full report at: http://www.globalresearch.ca/poisoned-food-poisoned-agriculture-getting-... dmill/5485076 I have provided the required evidence to support Jomo's presentation, contributed earlier.
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Score: 1337245.2 - https://www.fao.org/fsnforum/index.php/zh-hans/comment/6742
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PROPOSAL TO LIST UV-328 IN ANNEX A TO THE STOCKHOLM CONVENTION ON PERSISTENT ORGANIC POLLUTANTS
K2002277 041120 UNITED NATIONS SC UNEP/POPS/POPRC.16/4* Stockholm Convention on Persistent Organic Pollutants Distr.: General 6 May 2020 Original: English Persistent Organic
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Score: 1311566 - https://daccess-ods.un.org/acc...DS=UNEP/POPS/POPRC.16/4&Lang=E
Data Source: ods
THE DEVELOPMENT OF RUBBER GOODS MANUFACTURE IN THE EAST AFRICAN SUB-REGION
Paragraph 82, substitute following for third sentence: 11 In the manufacture of tread 100 ~arts of rubber, 45 parts of carbon black and 15 to 20 parts of all other chemicals included under accelera- tors, sulphur, activators, antioxidants and softeners are used". 2. Paragraph 83, third line, substitute "channel" for "chemical". 3.
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Score: 1300946.7 - daccess-ods.un.org/acce...S=E/CN.14/INR/92/CORR.1&Lang=E
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INTERNATIONAL COOPERATIVE PROGRAMME FOR RESEARCH ON EVALUATING EFFECTS OF AIR POLLUTANTS AND OTHER STRESSES ON AGRICULTURAL CROPS : PROGRESS REPORT / BY THE SECRETARIAT
Half of the plants were protected against 0 injury with the antioxidant ethylene diurea (EDU), 3 whereas the other half was untreated. 5.
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Score: 1256134.4 - daccess-ods.un.org/acce...pen&DS=EB.AIR/WG.1/R.90&Lang=E
Data Source: ods
This is a rainbow of colour provided by the Vitamins and Plant antioxidants as well as other phytonutrients in fruit and vegetable, and partly in pulses. (...) Lycopene is a powerful antioxidant that can help reduce the risk of cancer and keep our heart healthy. (...) Anthocyanin also has antioxidant properties that protect cells from damage and can help reduce the risk of cancer, stroke and heart disease.
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Score: 1241566.4 - https://www.fao.org/srilanka/n...ws/detail-events/en/c/1305160/
Data Source: un
This is a rainbow of colour provided by the Vitamins and Plant antioxidants as well as other phytonutrients in fruit and vegetable, and partly in pulses. (...) Lycopene is a powerful antioxidant that can help reduce the risk of cancer and keep our heart healthy. (...) Anthocyanin also has antioxidant properties that protect cells from damage and can help reduce the risk of cancer, stroke and heart disease.
Language:English
Score: 1241566.4 - https://www.fao.org/srilanka/n...ws/detail-events/es/c/1305160/
Data Source: un
This is a rainbow of colour provided by the Vitamins and Plant antioxidants as well as other phytonutrients in fruit and vegetable, and partly in pulses. (...) Lycopene is a powerful antioxidant that can help reduce the risk of cancer and keep our heart healthy. (...) Anthocyanin also has antioxidant properties that protect cells from damage and can help reduce the risk of cancer, stroke and heart disease.
Language:English
Score: 1241566.4 - https://www.fao.org/srilanka/n...ws/detail-events/fr/c/1305160/
Data Source: un
When the oca is ready, transfer to a serving bowl and mix in the grated lemon peel, fried red onion, fresh coriander and dried chilli flakes to taste. (4 servings) Share this page Special qualities is low in fat, and easy-to-digest source of energy antioxidant values of these tuber crops are higher than or comparable to known sources of natural antioxidants, such as blueberries; Importance for smallscale farmers is grown at high altitudes, ranging from 2,500 to 4000 m above sea level grows in a wide range of poor soil conditions possesses greater tolerances to pests than do potatoes  Contact us Terms and Conditions Data protection and privacy Scam Alert Report Misconduct Jobs Procurement Governing Bodies Office of the Inspector General Evaluation Legal Office Ethics Office FAO organizational chart Regional Office for Africa Regional Office for Asia and the Pacific Regional Office for Europe and Central Asia Regional Office for Latin America and the Caribbean Regional Office for the Near East and North Africa Country Offices X Follow us on                                             Download our App © FAO, 2022
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Score: 1239847 - https://www.fao.org/traditional-crops/oca/en/
Data Source: un
Name of food additive Functional class Comments 128 Red 2G colour Deleted in 2019 160a(iv) Carotenes, beta, algae colour In 2019, this number was deleted and re-used for β- carotene-rich extract from Dunaliella salina 164 Saffron colour Deleted in 1992; this number has been re-used for the colour Gardenia yellow in 2001 306 Mixed tocopherols concentrate Antioxidant Deleted in 2007 to assign a new number 307b under the umbrella of 307 tocopherols 307 Tocopherol, alpha Antioxidant In 2007, this number changed to umbrella number 307 tocopherols, when 307a d-alpha tocopherol concentrate and 307c dl-alpha tocopherol were introduced. 414a Octenyl succinic acid (OSA) modified gum arabic Emulsifier In 2011, the additive received another number 423 445i Glyceryl abietate Emulsifier, stabiliser Deleted in 1990; this number 445(i) has been re-used in 2010 for glycerol ester of gum rosin 445ii Ester gum Emulsifier, stabiliser Deleted in 1990; this number 445(ii) has been re-used in 2010 for glycerol ester of tall oil rosin 452(vi) Sodium potassium tripolyphosphate Acidity regulator, emulsifier, moisture retention agent, raising agent, sequestrant, stabilizer In 2012, the INS number of this food additive was changed to another INS number (451(iii)) and the number 452(vi) was reused the same year for sodium potassium hexametaphosphate 472f Mixed tartaric, acetic and fatty acid esters of glycerol Emulsifier, stabilizer, sequestrant Deleted in 2005 498 Cross-Linked Sodium Carboxymethyl-Cellulose Stabilizer, binder Deleted in 2008 because it was a duplication of 466 907 Refined wax Release agent Deleted in 1990; this number has been re-used for the glazing agent hydrogenated poly-1- decenes in 1996 924a Potassium bromate Flour treatment agent Deleted in 2012 924b Calcium bromate Flour treatment agent Deleted in 2012 930 Monoisopropyl citrate Preservative Deleted in 1990, when this number was re-used for the flour treatment agent calcium peroxide CCFA INFORMATION DOCUMNENT - INS TABLE 2 943 butane propellant Replaced in 1990 by 943a butane when 943b isobutene was added 952(iii) Potassium cyclamate sweetener Deleted in 2009 960 stevioside sweetener Deleted in 2005 for immediate reuse for steviol glycosides 962 D-tagatose sweetener In 2004, D-tagatose was allocated a new INS number of 963 to re-use number 962 for acesulfame-aspartame salt to align with the EU number 1411 Distarch glycerol Emulsifier, stabliser, thickener Deleted in 2019 1420 Starch acetate esterified with acetic anhydride Thickener In 2006, 1420 and 1421 were combined to 1420 starch acetate 1421 Starch acetate esterified with vinyl acetate Thickener 1423 Acetylated Distarch Glycerol Stabilizer, Thickener Deleted in 2007 as these additives are no longer manufactured 1443 Hydroxypropyl Distarch Glycerol Stabilizer, Thickener Proposed criteria for re-use of INS-numbers: 1.
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Score: 1239847 - https://www.fao.org/fileadmin/...docs/CCFA_INFDoc_INSTABLEe.pdf
Data Source: un
Browse alphabetically Food Additive INS number CAS number Functional use Absorbent Acid Acidifier Acidity regulator Acidulant Adjuvant Adsorbent Agent in fermentation processes Alkali Antibleaching agent Antibrowning agent Anticaking agent Antifoaming agent Antimicrobial agent Antimicrobial agent for the use in drinking water Antimicrobial agent for use in antimicrobial washing solutions Antimicrobial preservative Antimould and antirope agent Antioxidant Antioxidants synergist Antispattering agent Binder Bleaching agent Buffer Buffering agent Bulking agent Carbonating agent Carrier Carrier solvent Chewing gum base component Clarifying agent Cloud producing agent Clouding agent Coating agent Colloidial stabilizer Colour Colour fixative Colour retention agent Colour stabilizer Colouring adjunct Crystallization inhibitor Decolourizing agent Decorative pigment Defoaming agent Density adjusting agent Density adjustment agent for flavouring oils in beverages Dietary supplement Dispersing agent Dough conditioner Dough strengthening agent Drying agent Dusting powder Emulsifier Emulsion stabilizer Encapsulation agent Enzyme preparation Extraction solvent Filler Film coating Film-forming agentt Filtering aid Firming agent Flavour adjunct Flavour enhancer Flavour modifier Flavouring agent Flour treatment agent Foam stabilizer Foaming agent For use in antimicrobial washing solutions Formulation aid Freezing agent Fungicidal preservative Fungistatic agent Gelling agent Glazing agent Humectant Leavening agent Lubricant Maturing agent Moisture retention agent Moisture-retaining agent Neutralizing agent Non-nutritive sweetener Nutrient Nutrient supplement Oxidizing agent Packaging gas Plasticizer Preservative Processing aid Propellant Protective coating Raising agent Reduced-energy fat and oil replacement Release agent Salt substitute Sealing agent Seasoning agent Sequestrant Solvent Source of phytosterols and phytostanols Stabilizer Starch hydrolysis Surface colourant Surface finishing agent Surfactant Suspension agent Sweetener Sweetening agent Synergist Tableting aid Tabletting agent Texturizer Texturizing agent Thickener Thickening agent Treatment of molt in brewing Wetting agent Yeast food Contact For questions and feedback, send us an email to [email protected]     Contact us   | Terms and Conditions |  Scam Alert © FAO, 2022
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Score: 1226699.8 - https://www.fao.org/food/food-...vice/jecfa/jecfa-additives/en/
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