Chemical Changes of Vitamins during Food Processing

Chemical Composition and Nutritional Properties of Commercial Products of Mare Milk Powder

“…The compounds were then determined using normal-phase HPLC (Manzi et al, 1996). The individual values of total carotenes, all-trans-retinol and cis-retin-13-ol were converted into retinol equivalents (RE) and ␣-, ␥-, and ␦-tocopherol were converted into tocopherol equivalents (TE) according to Gregory (1985).…”

Effect of domestic processing on bioactive compounds

“…The degree of loss can be influenced by some factors, including pH, oxygen content, metal ion concentration, antioxidant levels etc. The presence of reducing agents in the food can increase folate retention during thermal processing and the presence of metals (Fe 2+ ) can increase folate loss (Gregory 1985;Leskova et al 2006).…”

Most fortificated nutraceutical vitamins: standpoint from biochemistry, functionality, utilization strategies and medical genomics

“…They exhibit variable degrees of efficiency for protection of human cells. Vitamin E (tocopherols and tocotrienols), vitamin C (ascorbic acid) and certain carotenoids (-carotene), when not esterified, have the ability to act as antioxidants (1). Recently, a great interest has been focused on antioxidant vitamins in foods, particularly owing to their likely role in the prevention of coronary heart diseases and cancer (5-7).…”

“…Vitamin function in vivo in several ways, including (a) as coenzymes or their precursors (niacin, thiamin, riboflavin, vitamin B 6 , vitamin B 12 , biotin, pantothenic acid, and folate; (b) as components of the antioxidative defense system (ascorbic acid, certain carotenoids and vitamin E); (c) as factors involved in genetic regulation (vitamin A and vitamin D, vitamin B 6 , folate) is precious for human health and nutrition (1,2) (Figure 1.…”