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Antioxidants: food savers

A method by which to maintain the flavor and color of foods are known as antioxidants , which may be present in a natural or artificial. They allow the oxidation is slower.
Foods with antioxidants are maintained in good condition longer and allow them to be unfit for consumption, avoiding rancidity, unpleasant tastes and odors, discoloration of fruits and autoxidation.

Natural antioxidants ascorbic acid
The (vitamin C) is a natural antioxidant and is present in many citrus fruits and can be added to other foods to preserve them. For example, a simple way to keep apples and pears from turning brown is to add a few drops of lemon juice, its color will remain intact.
The tocopherols with other antioxidants and belong to the family of vitamin E, found primarily in nuts, sunflower seeds, corn and soybean sprouts. Are important for the conservation of vegetable oils and margarine.

artificial antioxidants
artificial antioxidants One of the most important is the gelato, which is added to vegetable oils and margarine to prevent them from going rancid .

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Probiotics, friendly bacteria

Probiotics are bacteria in the gastrointestinal tract and act to defend the body from harmful microorganisms. Hence they are known as "friendly."

Some of these special friends, to protect us from many diseases, are Lactobacillus acidophilus, Lactobacillus bulgaricus, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium infantis and Lactobacillus casei.

We live with more than 400 different species of microorganisms in our intestines, weighing approximately than 1,600 grams, consumed mainly in the food and water consumed daily, so fecal excreted.

The lactic acid bacteria and probiotics are also characterized by its ease of preparation of lactic acid via sugar, able to survive in the digestive tract despite the heartburn.

This lactic acid functions as an antiseptic, digestive system and facilitates the absorption of calcium and phosphorus in milk and the production of vitamin B6 promoting and strengthening the immune system.

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