FOOD CHEMISTRY
FOOD ADDITIVES AND PRESERVATIVES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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gelatin
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lecithin
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ascorbic acid
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saccharin
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Detailed explanation-1: -One of the vital roles of ascorbic acid (vitamin C) is to act as an antioxidant to protect cellular components from free radical damage. Ascorbic acid has been shown to scavenge free radicals directly in the aqueous phases of cells and the circulatory system.
Detailed explanation-2: -Antioxidants and free radicals These include the nutrient antioxidants, vitamins A, C and E, and the minerals copper, zinc and selenium. Other dietary food compounds, such as the phytochemicals in plants, are believed to have greater antioxidant effects than vitamins or minerals.
Detailed explanation-3: -Citrus (oranges, kiwi, lemon, grapefruit) Bell peppers. Strawberries. Tomatoes. Cruciferous vegetables (broccoli, Brussels sprouts, cabbage, cauliflower) White potatoes.