There are always many controversies among the people regarding the way of eating carrots. Some people think that raw carrots have good nutrition and the original taste, and the nutrition of cooked carrots will be lost; but some people think that cooked carrots are more nutritious, especially the carotene in carrots can play a better role. So, does cooked carrot contain carotene?

Carrot is a very nutritious food. It can not only enhance human immunity, fight cancer, reduce cancer chemotherapy response, but also affect the cardiovascular and cerebrovascular and various organs.

 

Play a protective role. In addition, scientific studies have shown that carrots contain carotene. This beta-carotene can not only significantly reduce the incidence of ovarian cancer, but also increase the activity of red blood cells, beautify the skin and resist aging. As the main nutrient in carrots, β-carotene exists in the cell wall of carrots and cannot be directly absorbed by the human body. The cell wall must be smashed by chopping and cooking to fully release β-carotene and be digested by the body. absorb. Therefore, in fact, cooked carrots not only have carotene, but can also increase the effectiveness of carrots several times, and this nutritional value is far from comparable to that of raw food. carotene 　　

 

In addition, studies have also shown that β-carotene in carrots is a fat-soluble substance, which is easier to be digested and absorbed by the human body after simple oil frying. Therefore, when eating carrots, you can not only cook them, but also simply fry them.

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Indeed, experiments have shown that β-carotene itself not only has an antioxidant effect, but can also act as a pro-oxidant, which can promote free radical-induced oxidation reactions. This is related to the nature of carotene and the oxidation-reduction potential of the environment. It is based on in vitro cell experiments.

 

In fact, alcohol itself will increase the body's oxidative stress. A large number of studies have shown that drinking too much can induce a large number of free radicals in the body and lead to lipid peroxidation. This may also be one of the causes of alcoholic liver disease. However, does the β-carotene in carrots play an anti-oxidant or pro-oxidant effect when drinking alcohol?

 

 

A Taiwan study on the overall antioxidant status of β-carotene in alcohol-drinking mice found that the glutathione (GSH) concentration in the liver of the rats in the β-carotene supplement group was significantly higher than that in the alcohol-only group , And the presence of β-carotene helps to reduce the inhibition of glutathione peroxidase (GPX) by some peroxides, improves its antioxidant capacity, and does not appear to promote increased oxidation.

 

On the contrary, drinking alcohol alone caused the body to be severely oxidized. Experiments also showed that the mice in the group without β-carotene can only mobilize their own antioxidant system to defend themselves after drinking. Moreover, eating β-carotene supplements helps reduce alcohol-induced liver damage in mice compared with the control group (the dose given is 30% of the total energy of ethanol, and β-carotene is provided at 500ug per kilogram of body weight). for reference only.

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Chinese people always pay attention to color, aroma and taste when eating. In order to optimize the color of food, food companies will add food colorings in the food production process. However, people now pay attention to green health, and they are afraid when they hear that pigments are added to food, and they worry that pigments will cause harm to the body. So, what exactly is food coloring? Does it really hurt our body? Natural pigment manufacturers

 

In fact, food coloring is a kind of food additive. All food colorings allowed by national standards have been evaluated. Standardized use will not cause harm to consumers' health. The country has strict restrictions on the use of food pigments on food, clearly stipulating the principles of use of food pigments, the allowed varieties, the scope of use, and the use limits or residues, as long as they are used in accordance with national standards.

Natural pigment manufacturers

You may still be wondering that some food colorants in the national standard do not specify the use limit, but are described as "appropriate use according to production needs". Is that true? The answer is yes. The reason why the use limit is not marked is because these food colorants are self-limiting. Excessive addition will affect the appearance and taste of the food. During production, the manufacturer will not add more as long as the process requirements are met, and will not use the amount that causes health damage. .

 

Therefore, the rational use of food pigments, and some food pigments also have nutritional value and physiological activity. For example, β-carotene coloring agent widely used in fruit juice beverages is not only provitamin A, but also has significant antioxidant and anti-aging health functions. Monascus red pigment used in various food coloring has a blood pressure lowering effect. .

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Food coloring, also known as food coloring agent, is an edible substance that makes food color, thereby improving the hue and luster of food. Before the 10th century, the ancients began to use plant-based natural pigments to color food. Food colorings are divided into synthetic food colorings and natural food colorings. Synthetic food colorings include carmine and lemon yellow, and natural food colorings include curcumin and carotene. Food coloring is pleasing to the eyes and stimulates people's appetite, but it may also harm people's health.

my country restricts the use of synthetic pigments

my country also has strict restrictions on the addition of synthetic pigments to food: all meat and its processed products, fish and its processed products, vinegar, soy sauce, fermented bean curd and other condiments, fruits and their products, milk and dairy products, baby food , Biscuits and cakes can not use synthetic coloring. Only soft drinks, cold foods, sweets, mixed wines and sherbet can be used in small amounts, generally not exceeding 1/10000.

Natural colouring

At present, there are 6 varieties of food synthetic pigments approved for use in my country, namely, amaranth, carmine, lemon yellow, sunset yellow, indigo and brilliant blue. Although the harm of these 6 kinds of edible synthetic pigments is still inconclusive, they do not have any nutritional value and are not helpful to human health. If you can, try not to eat them.

In fact, driven by huge economic interests, the phenomenon of over-standard and over-range use of synthetic pigments in food in our country has been repeatedly prohibited. You must be careful when buying food and not excessively pursue the color of the food.

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As we all know, food safety issues have long been the focus of heated discussions among consumers. People want what they eat is safe and healthy. This change in consumption concepts and the country's increasingly stricter standards for the food industry have caused manufacturers in the food industry to transition from synthetic pigments to natural pigments. However, many manufacturers do not know much about natural pigments because they are new to them.

Carotene can replace synthetic pigments lemon yellow and sunset yellow

For example, I often hear customers ask us if they used synthetic pigments before, whether there are any natural pigments that can be directly replaced. This can ensure that the color of the product remains unchanged, but also meets the national food standards, and consumers are also easy to accept and recognize.

Carotene manufacturers

In fact, many natural pigments can directly replace synthetic pigments. Today I will talk about the sunset yellow and lemon yellow that are used in synthetic pigments. What can it be replaced by natural pigments?

Hebei Yuhua Biotechnology Co., Ltd. has two colors of β-carotene, one is golden yellow and the other is orange yellow. The technical research and development team of Hebei Yuhua Biotechnology Co., Ltd., after understanding that many customers need to replace the natural pigments of sunset yellow and lemon yellow, developed golden yellow beta carotene instead of sunset yellow and orange carotene instead of lemon yellow.

So now friends from manufacturers who are still using these two synthetic pigments, might as well use beta carotene instead.

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Use note:

1. When used in food coloring, you can dilute the natural food coloring by 5-10 times with water or oil, and then mix with the material to be more uniform; when used for skin coloring, you can properly dilute the natural food coloring by 10-100 times and then soak or Spray. Natural pigment manufacturers

2. Natural food coloring at a suitable concentration (about 0.1-0.2%) will show a beautiful color, ▲but when the natural food coloring is excessive, it will appear dark, so a small amount should be added gradually during the application process to achieve good Effect.

3. Natural food pigments are easily affected by metal ions such as copper and iron to change color. Therefore, in the process of food processing, stainless steel utensils and deionized water are preferred to improve the stability of the pigments. ▲Foods with high protein content also absorb part of natural pigments.

Natural pigment manufacturers

4. Natural food pigments are easily faded under the influence of high temperature and sunlight for a long time, so the coloring process should be arranged in the post-production process as much as possible, and the finished or semi-finished products after the coloring should be stored at low temperature and avoid light.

5. Natural food coloring is non-irritating, but some products have strong coloring power, and it is not easy to wash off immediately after sticking to the skin, but there is no need to worry, it will disappear after two or three days. Wear long clothes to cover the bare skin during operation.

6. Natural edible coloring is a natural extract, in line with China's food hygiene regulations, non-toxic, and can be used in food coloring, but it is not suitable for direct human consumption.

▲Why does natural food coloring fade?

Natural food coloring is affected by certain factors, such as high temperature, light, overacid and overalkali, oxygen, metal ions and so on.

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