Pigments in food are a huge topic which includes several classes of molecules with different chemical and physical properties. Some of these molecule classes are: Carotenoids, flavanoids betalains and porphyrins, which all work as functional - and, or signalling molecules in the nature. Among thousands of different naturally occurring pigments, only relatively few of them are used as colorants in the food processing industry. Strong regulations regulate the use of colorants and testing of toxicity on animals, usually rodents, have to be done before legalisation. Often it is necessary to find a level of acceptable daily intake (ADI) to prevent the consumers of possible negative effects made by the supplements.
Natural Antioxidant refers to the use of appropriate solvent or method from plant (plant part or as a whole) as raw material extraction or processing of substances that can be used to improve health or other purposes.
Many people believe that they need to take pricey dietary supplements to get all the vitamins and minerals they need. But nutrients work best in your body when you get them the natural way: in the amounts found in foods and balanced with other nutrients.
Fish provides powerful omega-3 fatty acids. Evidence suggests that omega-3s, particularly those coming from fish, may help prevent inflammatory diseases, such as coronary heart disease. Although all fish have some omega-3s, the stars include sardines, salmon, oysters, mackerel, tuna steak, wild rainbow trout, shark steak, albacore tuna, and herring.
Fish also offers an essential nutrient that’s hard to find in food: vitamin D.
Skip sticks and deep fried fish, and go fresh when possible, two or three times a week.
If you take a multi-vitamin supplement, be careful. Too much of some nutrients from supplements rather than foods, such as vitamins E and A or selenium, can be harmful. Be sure to talk to your doctor before taking any vitamin supplements.The best way to get natural antioxidants is by eating a diet which has a lot of vegetables, fruits, whole grains, seeds and nuts. Variety is also important.