Composition Analysis

Carotenoids or tetraterpenoids, as the fat-soluble nutrients, are one of the most essential components of all photosynthetic organisms mainly ascribed to its eminent photoprotective and antioxidant properties. Some of the major benefits of a well-rounded diet that includes all kinds of carotenoids include lowering Inflammation, promoting healthy growth and development, eye and vision health, boosting immunity, and protect the skin from damage.

Polysaccharides and sweetener are food additives that are always added to drinks, processed foods and pharmaceutical products to provide the sweet taste of table sugar. Excessive intaking of sugars or the calories that derive from its metabolism represents one of the leading causes of obesity and its related health problems such as heart disease and diabetes.

Fat is one of the three main macronutrients and is important for good health. Fats serve both structural and metabolic functions. They are a necessary part of the diet of most heterotrophs (including humans) and are the most energy dense, thus the most efficient form of energy storage. To help make sure you stay healthy, it is important to eat unsaturated fats in small amounts as part of a balanced diet.

Some catering and food-making industries promote their products with nutrients, but the most important one is amino acids. Because amino acids are the most important substance to maintain human life, they are the main components of the body's desired protein and balanced protein and nutrition, which can enhance immunity and strengthen the body.

Food-related enzymes can be divided into endogenous enzymes and exogenous enzymes according to their sources. Endogenous enzymes have a very important impact on the storage and processing properties of food. The extraneous enzyme can improve the nutritional composition and flavor of food, and some artificially extracted enzyme preparations can also be used to accelerate food processing and improve the quality of food production.

Food protein is one of the most important component in food system with a variety of functional properties as well as higher levels of nutritional value. Proteins in the foods are known as macronutrients and contribute energy (calories) to the body. Despite acting as an enzyme or energy supplier, some proteins are also responsible for the transporting of vital materials and signals from extracellular to intracellular. Moreover, the protein formed antibodies and interferon can protect body from disease and viruses.

Organic acids, the organic compounds possessing acidic properties, can't completely dissolved by water. Certain types of organic acids in many fruits, vegetables and dairy products have great nutrients value and effect on alleviating certain ailments.

Rancidity represents the process of complete or incomplete oxidation or hydrolysis of unsaturated fats and oils presented in foods after exposing them to air, light, moisture or bacterial action. When the processes occur in food, undesirable detraction of nutritional value such as the oxidation of vitamins can result.

The color of food is an important characteristic of food's quality. Sometimes slight changes may completely destroy the commercial value and practical value of food. Through the determination of the food color, we can quantitatively describe the color status of food in the form of data to judge and estimate the value of food.

Ripening fruits, soybeans, animal offal, bone meal and other health care products contain more hormones. Although the risk of this hormone-containing food has not been fully clarified, for safety reasons, it is necessary to distinguish it when eating. And many experts have proposed some relatively healthy diet programs to avoid these risks.

Mineral is one of the six major nutrients in food, and is also one of the important indicators for evaluating the nutritional value of foods. The human body needs a variety of mineral elements for growth and development. And these minerals are generally supplied by food.

Vitamins are a class of organic compounds necessary to maintain good health. This kind of substance is neither a raw material for body tissue nor a source of energy in the body, but a kind of regulating substance, which plays an important role in material metabolism. These substances are often supplied from food because they are not synthesized or are insufficiently synthesized in the body, although they are rarely needed.

In modern society and the competitive market, food additives and preservatives have a significant effect on ensuring your food supply, wholesomeness, normal pH, pleasant flavor and lovely appearance. All food additives are carefully regulated by federal authorities and various international organizations to ensure that foods are safe to eat and are accurately labeled. ^[1]

Dietary fiber is a carbohydrate that cannot be digested by the body, but it provides many benefits to our digestive system. Consuming adequate amounts of dietary fiber reduces the risk of a variety of health conditions, including heart disease, diabetes, and certain types of cancer.

Carbohydrates are organic compounds composed of carbon, hydrogen, and oxygen. They are categorized into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides.
Carbohydrates are an important part of the diet and are the main source of energy for the body. They are found in a variety of food sources such as grains, fruits, vegetables, and dairy products.