Studies on Vitamin Forified Food

Adsorption of Vitamin C on a Fullerene Surface: DFT Studies

Density functional theory (DFT) calculations were performed to investigate adsorptions of vitamin C (Vit) on the surface a fullerene structure (Ful) in gaseous and water–solvated systems. Two models of Vit including OVit and MVit were created based on the original structure of Vit for OVit and methylation of all hydroxyl groups for MVit. All singular and hybrid structures were optimized and the...

Vitamin food fortification today

Historically, food fortification has served as a tool to address population-wide nutrient deficiencies such as rickets by vitamin D fortified milk. This article discusses the different policy strategies to be used today. Mandatory or voluntary fortification and fortified foods, which the consumer needs, also have to comply with nutritional, regulatory, food safety and technical issues. The 'wor...

Studies of Vitamin Deficiency.

Vitamin and Non-Vitamin Antioxidants and Their Interaction in Food

Aerobic life has been challenged by the changing conditions appearing through evolution resulting in appearance of both hydrophilic and lipophilic antioxidants as an indispensable protection against the ubiquitous reactive oxygenand nitrogen species. Interaction between hydrophilic and lipophilic antioxidants at interfaces often results in synergistic effects important for food stability. Such ...

Vitamin D Food Fortification is an Effective Approach for Improving Vitamin D Status; A Systematic Review

Background: Low vitamin D (vit D) serum levels have been linked to various diseases such as multiple sclerosis, cardiovascular diseases, and diabetes. Maintenance of optimal vit D level should be supported by foods and supplements. Limited food sources of vit D made researchers focus on food fortification in recent years. Methods: A systematic review of randomized controlled trials reporting th...