Substances vegetable

Vitamin E and Other Beneficial Substances. Vegetable oils and the seeds from which they are derived are the best food sources of vitamin E. For example, the amounts supplied by some typical oils (mg of vitamin E per 100 g [about 3 1/2 oz] of oil) are as follows wheat germ, 115 saf-... 

As it is now possible by choice of suitable conditions to prepare most compounds in this form, the colloid state should be considered as a physical state in which all substances can be made to exist. Many ma terials such as proteins, vegetable fibres, rubber, etc. are most stable or occur naturally in the colloidal slate. In the colloidal stale the properties of surface are all-important. 

Prostaglandins arise from unsaturated C20 carboxylic acids such as arachidonic acid (see Table 26 1) Mammals cannot biosynthesize arachidonic acid directly They obtain Imoleic acid (Table 26 1) from vegetable oils m their diet and extend the car bon chain of Imoleic acid from 18 to 20 carbons while introducing two more double bonds Lmoleic acid is said to be an essential fatty acid, forming part of the dietary requirement of mammals Animals fed on diets that are deficient m Imoleic acid grow poorly and suffer a number of other disorders some of which are reversed on feed mg them vegetable oils rich m Imoleic acid and other polyunsaturated fatty acids One function of these substances is to provide the raw materials for prostaglandin biosynthesis... 

Any vegetable tanning extract used commercially is a complex mixture of related substances. The individual tanning properties of the extracts have been extensively studied and are weU known in the industry. 

Inhibition of nitrosation is generally accompHshed by substances that compete effectively for the active nitrosating iatermediate. /V-Nitrosamine formation in vitro can be inhibited by ascorbic acid [50-81-7] (vitamin C) and a-tocopherol [59-02-9] (vitamin E) (61,62), as well as by several other classes of compounds including pyrroles, phenols, and a2iridines (63—65). Inhibition of iatragastric nitrosation ia humans by ascorbic acid and by foods such as fmit and vegetable juices or food extracts has been reported ia several instances (26,66,67). 

The term oil includes a variety of liquid or easily liquefiable, unctuous, combustible substances that are soluble in ether but not in water and that leave a greasy stain on paper and cloth. These substances can include animal, vegetable, and synthetic oils, but usually the word oil refers to a mineral oil produced from petroleum (qv). An oil that has been used or contaminated, or both, but not consumed, can often be recycled to regain a useful material, regardless of its origin. For the purposes of this article, only the recycling of used petroleum oils is considered. 

FoodApphca.tlons, Carbon dioxide, a nontoxic material, can be used to extract thermally labde food components at near-ambient temperatures. The food product is thus not contaminated with residual solvent, as is potentially the case when usiag coaveatioaal Hquid solveats such as methylene chloride or hexane. In the food iadustry, CO2 is not recorded as a foreign substance or additive. Supercritical solvents not only can remove oils, caffeiae, or cholesterol from food substrates, but can also be used to fractionate mixtures such as glycerides and vegetable oils iato aumerous compoaeats. 

Vitamin E was first described ia 1922 and the name was originally applied to a material found ia vegetable oils. This material was found to be essential for fertility ia tats. It was not until the early 1980s that symptoms of vitamin E deficiency ia humans were recognized. Early work on the natural distribution, isolation, and identification can be attributed to Evans, Butt, and Emerson (University of California) and MattiU and Olcott (University of Iowa). Subsequentiy a group of substances (Eig. 1), which fall iato either the family of tocopherols or tocotrienols, were found to act like vitamin E (1 4). The stmcture of a-tocopherol was determined by degradation studies ia 1938 (5). 

For centuries, the honeycomb of bees, ie, beeswax, was the material commonly referred to as wax. Substances having typical wax characteristics have traditionally come from iasects, eg, beeswax from vegetables, eg, camauba and from animal, eg, spermaceti, origins (1). Waxes from mineral and synthetic sources have been developed both as substitutes for waxes from traditional sources and for new appHcations. Waxes from minerals and synthetic sources now surpass waxes from traditional sources ia toimage and commercial importance. 

Antiseptic. An antiseptic is a chemical substance that prevents or inhibits the action or growth of microorganisms but may not necessarily kill them, and is used topically on living tissue. The distinction between a disinfectant and an antiseptic is that the former is expected to kill all vegetative cells and is used only on inanimate objects, whereas the latter may not kill all cells and is used on the body. 

The determined macro- and microelement stmcture of mumio specifies onto the expediency of the application of this biologically active substance as a cosmetic raw material in the cosmetic compositions, which do not contain carbopol. The developed procedure for calcium and sodium ions determination in pectin-containing vegetative extracts is express and it is recommended for application at elaboration of cosmetic production compositions on the carbopol base. 

It is important to note that diet is a complex mixture that contain compounds with varying activity. Chemical stimulators of colon cancer growth include bile acids, 1,2-diglycerides and prostaglandins which stem from consumption of fat. In contrast, fruits and vegetables contain substances such as carotenoids, flavonoids and fibre, which may inhibit cancer cell growth, and the risk of colon cancer appears to be mirrored by the ratio of plant sterols to cholesterol in the... 

Symptoms of molybdenum poisoning in cattle include emaciation, diarrhea, anemia, stiffness, and fading of hair color. Vegetation containing 230 mg/kg of this substance affects cattle. 

Guideline, air quality Any guideline that indicates the level and duration of a substance above which it is assumed that the effects produced will adversely influence animal or vegetable life. 

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