Vitamin

A vitamin is an organic molecule (or a set of molecules contiguously associated chemically, i.e. vitamers) that is an vital micronutrient which an organism needs in little quantities for the proper functional of its metabolism. indispensable nutrients cannot be synthesized in the organism, either at every or not in acceptable quantities, and hence must be obtained through the diet. Vitamin C can be synthesized by some species but not by others; it is not a vitamin in the first instance but is in the second. The term vitamin does not total the three other groups of essential nutrients: minerals, necessary fatty acids, and valuable amino acids. Most vitamins are not single molecules, but groups of linked molecules called vitamers. For example, there are eight vitamers of vitamin E: four tocopherols and four tocotrienols. Some sources list fourteen vitamins, by including choline, but major health organizations list thirteen: vitamin A (as all-trans-retinol, all-trans-retinyl-esters, as wi...

Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking. The forest is a perennial, rhizomatous, herbaceous plant indigenous to the Indian subcontinent and Southeast Asia, that requires temperatures amid 20 and 30 C (68 and 86 F) and a considerable amount of annual rainfall to thrive. natural world are gathered each year for their rhizomes, some for propagation in the past season and some for consumption. The rhizomes are used spacious or boiled in water and dried, after which they are arena into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing, characteristics imparted by the principal turmeric constituent, curcumin. Turmeric powder has a warm, bitter, black pepperlike tell and earthy, mustard-like aroma. Curcumin is attributed as a food surcharge by the World Health Organization, European Parliament, and allied States Food a...

Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking. The tree-plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia, that requires temperatures surrounded by 20 and 30 C (68 and 86 F) and a considerable amount of annual rainfall to thrive. natural world are gathered each year for their rhizomes, some for propagation in the gone season and some for consumption. The rhizomes are used roomy or boiled in water and dried, after which they are showground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as skillfully as for dyeing, characteristics imparted by the principal turmeric constituent, curcumin. Turmeric powder has a warm, bitter, black pepperlike spread and earthy, mustard-like aroma. Curcumin is recognized as a food tallying by the World Health Organization, European Parliament, and al...

Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous reforest indigenous to the Indian subcontinent and Southeast Asia, that requires temperatures between 20 and 30 C (68 and 86 F) and a considerable amount of annual rainfall to thrive. natural world are gathered each year for their rhizomes, some for propagation in the in imitation of season and some for consumption. The rhizomes are used lighthearted or boiled in water and dried, after which they are auditorium into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as with ease as for dyeing, characteristics imparted by the principal turmeric constituent, curcumin. Turmeric powder has a warm, bitter, black pepperlike tone and earthy, mustard-like aroma. Curcumin is endorsed as a food appendage by the World Health Organization, European Parliame...