natural tocopherol food

MATRIX FINE SCIENCES PVT LTD.

Innovate.Science.Life

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Sole Indian Manufacturer of

Natural Mixed Tocopherols d-alpha-tocopherol

&Natural Phytosterols

Mfg : D 8 Paithan MIDC Aurangabad 431148 ( Maharashtra State ) INDIAPhone :+ 91-2431 232901 / 902Url: http://www.matrixfinesciences.com Email - [email protected]

http://www.matrixfinesciences.com/

mailto:[email protected]

Group Overview

THE GROUP

2012

1962

2006

COMPANY……THE

- Operations Began in June 2012

- Research of More than 4 years in High Concentrate Natural Mixed Tocopherol, d-alpha-tocopherol & Phytosterol

- Only Company in India to Manufacture Natural Vitamin E of High Concentrates

- Specialized in the Manufacturing of Vitamin E from Soy and Sunflower

Matrix ensues 50 years of Expertise in Chemical Manufacturing

DiverseIntense

Deep

Rich Base of Experience & Expertise in

Manufacturing & Management of Chemical Industry

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Food and Living Organism

Essential nutrients available from food are fats, proteins, carbohydrates, Vitamins, minerals.

Food provides : nutritional support for the body energy, maintains life and stimulates growth

Foods types are classified as per their source & process of preparation like :

• plant source foods e.g. vegetables/fruits• animal source foods e.g. meat/eggs • sea foods e.g. fish/crab/lobster Dehydrates, oils and frozen foods of above sources •processed / frozen foods e.g. bread/jelly

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Oxidation: Biggest challenge to Food

Food Oxidation is one of the major causes of food spoilage

Major source of decreasing the nutritional quality of food

Potential to generate toxics like hydrogen peroxides, hyperoxides, ketones

Food Oxidation is a …….

Reaction that takes place when oxygen has access to products containing fat or pigments

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Oxidation: Biggest challenge to Food

Food Oxidation is one of the major causes of food spoilage

If fats oxidize, they produce “off” odors and flavors (stale, rancid odors)

If pigments oxidize, they change color completelyFor example, Red meat turns grey when the myoglobin pigment oxidizes

AfterOxidation Before

Oxidation After Oxidation

WHAT is Rancidity and HOW it affects Food

Rancidity : - is oxidation of fats into aldehydes and ketones - severely compromises the quality of food products

- gives objectionable taste and odor in food- limits their shelf-life - leads to loss of colour- limits nutrient value of food- Leads to accumulation of toxic compounds in body

All foods that contain lipids, even at a very low level (<1%), are susceptible to oxidation, leading to rancidity

Free Radicals : The Reason Behind Food Oxidation

Free radicals are atoms , molecules or ions that are highly reactive with other cellular structures because they contain unpaired electrons.

Free radicals are formed when a weak chemical bond between molecules or atoms breaks leaving behind ion, atom or molecule with unpaired electron.

Free radicals are natural by-products of our body’s metabolic processes and immune system responses ( to neutralize viruses and bacteria).

Environmental factors such as Sunlight, heat, transition metals, pollution, radiation, cigarette smoke and herbicides can also create free radicals.

Free Radicals : The Reason Behind Food Oxidation

Free radicals attack the nearest stable molecule, "stealing" its electron.

When the "attacked" molecule loses its electron, it becomes a free radical itself, beginning a chain reaction

Free radicals can cause damage to parts of cells such as proteins, DNA, and cell membranes by stealing their electrons through a process called oxidation.

Free radicals are very unstable and react quickly with other compounds, trying to capture the needed electron to gain stability

This is why free radical damage is also called “oxidative damage.”

When free radicals oxidize important components of the cell, they lose their ability to function normally & may cause the cell to die

Food Oxidation process explained…

Antioxidant as Food PreservativesOne of the most effective ways of retarding lipid oxidation in foods is

to incorporate antioxidants

Antioxidants donate an electron to the free radical before it can oxidize other cell components

Antioxidants donate an electron to the free radical before it can oxidize other cell components

Once the electrons of the free radical are paired, the free radical is stabilized and becomes non-toxic to cells

Antioxidant as Food Preservatives

The antioxidant molecule oxidize itself & neutralize a free radical molecule, breaking the chain reaction

The resulting antioxidant free radical does not initiate another free radical due to the stabilization of delocalization of radical electron. It is not subject to oxidation due to its stability.

The antioxidant free radicals react with other free radicals to form stable complex compounds

Damaging free radical Neutralised free radical

Radical now in a stable pair

Electrontransferred

Antioxidant Antioxidant converted to a Stable Free Radical

PRODUCT……THE

The Discovery…..

THE YEAR : 1922THE RESEARCHERS : Herbert Evans and Katherine Bishop THE UNIVERSITY : University of California THE SOURCE : Green Leafy Vegetables

Vitamin E : Tocopherols & Tocotrienols

Vitamin E Family consist of 8 Compounds : 4 Tocopherols & 4 Tocotrienols

Alpha

Beta

Gamma

Delta

Gamma

Beta

Alpha

Delta

Matrix Vitamin E is a Natural BlendOf Mixed Tocopherols

Consist of all 4 Forms of Tocopherols - alpha, beta, gamma & delta 80 % of these are Delta & Gamma – Tocopherols which exhibits the highest Antioxidant properties

Though d-alpha tocopherol is most prominent among Vitamin E family members, we get maximum benefit by combinations of all Tocopherols

d- alpha-tocopherol

The most abundant of the 8 compounds in our & animal bodies

The most potent of the eight compounds

Only available as an individual compound. The other seven members of Vitamin E (3 tocopherol & 4 Tocotrienols) are available only as mixture

Produced both in natural & synthetic form. Other seven members have only natural forms

Tocopherol - Chemistry

- Tocopherols function to capture and interrupt free radical chain reactions. This gives them their antioxidant properties

- The free hydroxyl group on the aromatic ring is responsible for the antioxidant properties

- The hydrogen from this group is donated to the free radical, resulting in a relatively stable free radical form of the vitamin

What is Better…. Natural vs. Synthetic Vitamin E

Natural Vs Synthetic Antioxidant

Natural Antioxidant

1. Derived from natural sources like soya & sunflower and contains no addictives

2. Provide great nutritional value along with its main function of anti-oxidation.

3. Do not have any side effects & has GRAS status by FDA and no usage upper limit.

Synthetic Antioxidant

1. Synthetic antioxidant like THBQ,BHA, BHT, PG are synthetically prepared in laboratories & are basically chemicals

2. Do not provide any nutritional value

3. Are known to be cytotoxic as they found to increase toxicity in cells. It is strictly regulated & can’t be used above 200 ppm

Natural Vs Synthetic AntioxidantNatural Antioxidant

4. Increasingly being used in all countries worldwide as it is safe & natural

5. Are more readily accepted by the body & retained by human tissues for longer period

6. They have antioxidant effects in human tissues as well

7. More consumers prefer foods with natural preservatives due to additional health benefits

Synthetic Antioxidant:

4.Many synthetic antioxidant like BHA, BHT are banned in Europe, Japan as there are many evidence pointing them as carcinogenic

5. They require more effort in metabolism

6. They don’t have any antioxidant effect in human tissues

7. Consumers don’t prefer synthetic preservatives as they causes health issues like liver & kidney damage, insomnia, etc.

Naturally Occurring

Extracted from natural source like Soy oil deodorizer distillates

No External Additions

Helps Prevent Oxidation and Rancidity in oil based Formulations

Has 100% more bioavailability (available for use by our body)

Natural Mixed tocopherol Synthetic dl-alpha tocopherol /acetate

Tampered ( made) in Labs.

Extracted from Petrochemicals

Additions of Acetic Acid and other Chemical based Ingredients Very Low Prevention from Rancidity in Oil Based Formulations

Has very low bioavailability

The Natural Vs. Synthetic Tocopherol

Our body has Tocopherol transfer protein which recognizes natural tocopherol & preferentially puts it in blood

Our body retains natural tocopherol longer in its tissues

Natural Tocopherol passes from pregnant mother to child 3 times better as compared to synthetic form

Does not have any side effects

Tocopherol transfer protein does not give preference to synthetic tocopherol & tries to flush it from body

Retention of Synthetic tocopherol in our body tissues is very low

dl-alpha Tocopherol passes only one-third from pregnant mother to child in comparison to natural form

Increases toxicity in body due to itsharmful metabolic compounds

Natural Mixed tocopherol Synthetic dl-alpha tocopherol /acetate

The Natural Vs. Synthetic Tocopherol

Synthetic Antioxidant – A Health Hazard !!!

Adverse Reactions to Synthetic Antioxidants like BHA, BHT and/ or TBHQ


Synthetic Antioxidant cannot be recycled & reused by the Organism, once they have donated their electron

After showing their antioxidant property, synthetic antioxidant tends to turn into harmful metabolic by products

These By products, instead of decreasing oxidative stress on Organism increase it

Natural Antioxidant after oxidation is either re-charged by accepting an electron from another type of antioxidant OrIt is re-cycled into building material such as collagen for purposes of tissue repair.

There are no By-products in case of natural antioxidant


Synthetic Antioxidant can suppress the immune system or disrupt the production of natural antioxidants in the body.

E.g. - Glutathione, an antioxidant made by the liver, is readily depleted due to toxic by products produced by synthetic antioxidants

They can disrupt normal biochemical pathways in the body, due to production of by product hydrogen peroxide

The hydrogen peroxide undergoes metabolic breakdown under oxidative stress leading to the formation of more hydroxyl radicals

Synthetic antioxidant actually accelerate free radical biochemistry

Source:- 1. https://www.organicconsumers.org/scientific/synthetic-antioxidants-can-harm-your-health 2. http://www.researchgate.net/publication/236980446

https://www.organicconsumers.org/scientific/synthetic-antioxidants-can-harm-your-health

http://www.researchgate.net/publication/236980446


Both BHA and BHT influence cellular metabolism through induction of various drug metabolizing enzymes such as cytochrome P450, cytochrome b, NADH reductase, glucose-6-phosphate dehydrogenase

BHA causes increase in organ weight like hypertrophy of liver, thyroid, adrenals, lungs and proliferation of endoplasmic reticulum in liver cells

BHT may also cause decrease in lung & kidney cells and cell growth inhibition

Both BHA and BHT might cause induction of chromosomal & sperm abnormalities & cause decrease in smooth muscle and heart muscle contractility

BHA might cause alteration of lipid composition in liver, serum & platelets and might cause lesions in fore stomach


BHT may cause inhibition of repair DNA synthesis & vitamin K antagonism leading to a decrease in clotting factors.

Tertiary-Butylhydroquinone (tBHQ), one of the degradation products of BHA is known to exert carcinogenic effects by causing oxidative damage to DNA

Synthetic antioxidant intake is strictly regulated by - • European Union Directives and Regulations, • FDA in the United States, • Food Standards Australia New Zealand for Australia and New Zealand, • Joint FAO/WHO Expert committee on food additives • FSSAI, Indiaproves the fact that they have potential harmful effects

Natural antioxidant do not have any such regulation & enjoys GRAS status worldwide


BHA (Butylated hydroxyanisole) is banned in Japan while TBHQ (Tertiary-Butylhydroquinone ) is banned in Canada, Japan & all European countries

Synthetic antioxidants manufacturers suggest that intake of synthetic antioxidants within ADI (Acceptable Daily Intake) generally poses no significant health risk. However they do not mention its long term use effects

It is clinically proven that currently used synthetic antioxidants like BHA, BHT, TBHQ, PG, OG, DG have tendency to get accumulated in body

Thus long-term ingestion of these antioxidants may aid in acute toxicity of several carcinogenic / mutagenic chemicals and lead to chronic side effects

Source: 1. https://www.wpi.edu/Pubs/E-project/Available/E-project-011411-111411/unrestricted/rvenkatesh_disha_IQP.pdf2. http://www.ncbi.nlm.nih.gov/pubmed/8493816

https://www.wpi.edu/Pubs/E-project/Available/E-project-011411-111411/unrestricted/rvenkatesh_disha_IQP.pdf

https://www.wpi.edu/Pubs/E-project/Available/E-project-011411-111411/unrestricted/rvenkatesh_disha_IQP.pdf

http://www.ncbi.nlm.nih.gov/pubmed/8493816

Manufacturers of Natural Vitamin E

• Natural Mixed Tocopherols -

70 / 90 % SOURCE

• d-alpha-tocopherol –700 / 800 / 900 / 1000 IU

SOURCE

NaturalMatrix Vitamin E is: A non-polar, Fat Soluble Antioxidant Part of a Family of Natural Antioxidants known as Mixed Tocopherols.

We Believe in ……..

Natural Antioxidants : Replace Synthetic Antioxidants like TBHQ, BHA, BHT etc. Preserve the flavor, color and freshness of food products

for longer time, preventing oxidation Create better stabilizing agents Promote better heart health, blood characteristics and

cell functioning Give better healing, moisturizing & caring effects to skin Help increase shelf life of the product

NaturalWe Believe in ……..

Natural Antioxidants :Source : Plant base ( Soy , Sunflower )

Green Technology : Molecular Distillation

Non Denatured product : Non GMO product

Production of co-products : Bio fuels, not waste Reduced transportability : Reduced carbon costs in raw material sourcing

Why use Our Products?

We are soleIndian Manufacturer

of Natural Mixed Tocopherols (Soy Oil)

& d-alpha tocopherol (Sunflower Oil)

NaturalWe Believe in ……..

Our Products are

Free from

Animal origin

Gluten

Lactose

Alcohol

Certified CERT ID Non GMO Kosher Halal Cosmos Ecocert

We Have a Modern Automated Plant

Systematic Quality Control

Important role of Natural Mixed TocopherolPrevents processes that clog arteries thus preventing AtherosclerosisLowers risk of Heart attacks

Saves brain from Alzheimer’s & Parkinson’s diseases

Helps to prevent Cancer, Diabetes, Arthritis

Boost your immune System

Lessen odds of male infertility

Protects Skin from Sun damageSlows down the entire aging process

Helps in the most crucial function of DNA repair

Prevents Age-Related Macular Degeneration & Cataract : Eye Disorders

Helps in Wound Healing

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Understanding the Human SkinStructure

1. Layered

2. Porous

3. Textured

4. Sensitive

5. Elastic

6. Absorbant

Mixed Tocopherol Application in Edible Oil Industry

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1. Layered

2. Porous

3. Textured

4. Sensitive

5. Elastic

6. Absorbant

Edible Oil Processing

Crude Vegetable Oil naturally contains Vitamin E / Tocopherols which acts as primary antioxidant in its preservation

However during Oil refining process there is significant loss of Tocopherols

For e.g. The average losses of tocopherol content in sunflower seed oil during the chemical & physical refining processes were found to be 30.2% and 35.5%, respectively

Due to loss of antioxidants, the refined oil is highly vulnerable to undergo oxidation & ultimately turn rancid

Hence its extremely important to add natural mixed tocopherol to refined oil so that it replenishes the lost tocopherol level & the finished product has longer shelf life and improved nutritional value

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1. Layered

2. Porous

3. Textured

4. Sensitive

5. Elastic

6. Absorbant

Edible Oil & Processed Foods

The Mixed Tocopherol has 80% Delta & Gamma Tocopherol which shows the highest antioxidant properties

Processed foods are frequently subjected to Irradiation to kill the pathogenic & spoilage microorganisms

Irradiation has the ability to ionize the moisture content in food followed by formation of free radicals & peroxides

If the oil used for food preparation is fortified with additional Natural Mixed Tocopherol then the complete oxidation processed is delayed

extending the shelf life of processed foods

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1. Layered

2. Porous

3. Textured

4. Sensitive

5. Elastic

6. Absorbant

Repeated Heating of Edible Oil

Reusing cooking oil in food preparation, especially during deep-frying, is a common practice to save costs

Repeated heating of the oil accelerates oxidative degradation of lipids, forming hazardous reactive oxygen species

It could lead to pathologies such as hypertension, diabetes , vascular inflammation & numerous other metabolic disorders

It completely depletes the natural antioxidant contents of the cooking oil

Long-term ingestion of foods prepared using reheated oil compromises one’s antioxidant defense network

Hence taking into consideration the common practice of usage of reheated oil, its absolutely necessary to fortify cooking oil with additional Natural Mixed Tocopherol to maintain the level of antioxidant in oil

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1. Layered

2. Porous

3. Textured

4. Sensitive

5. Elastic

6. Absorbant

Mixed Tocopherol Mechanism in Edible Oil

Tocopherols interact with the polyunsaturated acyl groups of lipids, stabilize membranes, and scavenge and quench various Reactive Oxygen Species (ROS) and lipid soluble byproducts of oxidative stress

The antioxidant activity of Tocopherol is based on the ease with which the hydrogen on the hydroxyl group of the chroman ring can be donated to

neutralize a free radical

Tocopherols compete with unsaturated fats and oils for lipid peroxy radicals. Lipid peroxy radicals react with Tocopherols much faster at 104

to 109 M−1s−1 than with lipids (10 to 60 M−1s−1)

One tocopherol molecule can protect about 103 to 108 polyunsaturated fatty acid molecules

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1. Layered

2. Porous

3. Textured

4. Sensitive

5. Elastic

6. Absorbant


Tocopheroxy radicals are more stable than lipid peroxy radicals due to resonance structures. This ultimately slows down the oil oxidation rate

in edible oil

As with phospholipids, the polar chroman ring tends to stay near the edges of the membrane, whereas the hydrophobic core will be buried deep into the membrane

Tocopherols can transfer a hydrogen atom at the 6-hydroxyl group on its chroman ring to lipid peroxy radical and scavenge the peroxy radicals

When a phospholipid tail becomes peroxidized by a free radical, the tail becomes more polar and migrates to the surface

It can then meet the tocopherol chroman ring to be neutralized, while forming a tocopheroxyl radical

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1. Layered

2. Porous

3. Textured

4. Sensitive

5. Elastic

6. Absorbant


To minimize the oxidation of edible oil during processing and storage:

• Decrease temperature• Exclude sunlight and oxygen• Remove metals and oxidized compounds• Use Natural antioxidants such as Mixed Tocopherol

Tocopherol protects against lipid peroxidation by acting directly with a variety of oxygen radicals, singlet oxygen, lipid peroxide products, & the superoxide radical, to form a relatively safe tocopherol radical

Tocopherol is aptly called as Universal Stabilizer in Oxidation process

Moreover Tocopherol radical can be regenerated into tocopherol molecule by Vitamin C or by Ubiquinol (reduced) form of coenzyme Q10

Source : 1. Mechanisms and Factors for Edible Oil Oxidation - Eunok Choe and David B. Min 2. http://shodhganga.inflibnet.ac.in/bitstream/10603/17853/2/03_chapter%202.pdf

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1. Layered

2. Porous

3. Textured

4. Sensitive

5. Elastic

6. Absorbant

Vitamin E Application to Food Industry

Natural Mixed Tocopherol : The Best Antioxidant

Table I. Effectiveness of Tocopherols as Antioxidants in Food Fats

Tocopherols AOM* Stability (3,4)(hour to develop Peroxide

Value of 20 meq/kg)Fat Type ppmLard 0 7

50 33 100 45 200 48

Tallow 0 7 200 105

Butter oil 0 35 200 122

* AOM : Active Oxygen Method / meq = milliequivalents Source : http://www.parmentier.de/gpfneu/deutsch/foodantiox.php


Table II. Comparison of the Antioxidant Properties of Mixed Tocopherols Vs. dl Alpha Tocopherol in Lard

Total Tocopherols

AOM* Stability (3,4) (hours required to develop

Peroxide Value of 20 meq/kg)Antioxidant Treatment ppm

Control (no antioxidant) 0 7

dl-Alpha-Tocopherol 200 33

Mixed Tocopherols 50 33

Mixed Tocopherols 200 48



Table III. Effectiveness of Tocopherols in Vegetable Oil (Citrus Oil)

Total Tocopherols AOM* Stability (3,4) (hours required at 65°C to develop Peroxide Value of

70meq/kg)

(ppm)Lemon

TerpenesGrapefruit

OilOrange

Oil Lemon

Oil0 3 35 32 18

100 98 60 75 57250 159 96 119 132400 127 146 174 188



Table IV. Carry Through Effectivenessof Mixed Tocopherols in Fried and Baked Foods

Antioxidant Treatment (Schaal Oven Stability at 788 Degree Celsius) Days required to develop rancid odor

Potato Chips Pastry CrackersUntreated (control) 6 28 14

200 ppm Tocopherols 65 61 61

Tocopherols are heat stable and are not volatile or steam distillable under normal conditions of cooking. Below Table illustrate the

effectiveness of Tocopherols in deep-fried and baked foods

Source : http://www.parmentier.de/gpfneu/deutsch/foodantiox.php

N Application in Food Industry

Animal Fats, Oils and Related Products

-TOCOPHEROLS have a favorable antioxidant effect on animal fats and oils such as lard, beef tallow and chicken oil

- They are added to frying oil in particular because they do not volatilize like BHA and BHT

- When fats and oils are used as ingredients for soup or seasoning, the addition of TOCOPHEROL extends the shelf life of the products

Suggested Dosage : 0.03~0.1% of Fat or Oil ( to be adjusted as per independent research, formulation

and product requirement )

Application in Food Industry

Vegetable Oils and Related Products

- Liquid vegetable oils like soybean or rape seed oil naturally contain Tocopherol

- When these oils are partially hydrogenated the original content of Tocopherol is lost during the process of hydrogenation

- It is recommended to add natural tocopherol to increase the shelf life & nutritional value of Oil

- It also prevents the rancidity which is the most prevalent problem in oil

Suggested Dosage : 0.03~0.1% of Fat or Oil

( to be adjusted as per independent research,

formulation and product requirement )

Application in Food IndustryFish Oil and Related Products

- The characteristic odor of fish oil is exacerbated by oxidization. This can be prevented by adding tocopherol into them

Processed & Canned Foods-Coloring problem due to oxidation of fats and oils in processed food products such as dried, salted and canned products can be prevented by adding tocopherol into them

Suggested Dosage : 0.1~0.5% of raw material ( to be adjusted as per independent research, formulation and product requirement)

Suggested Dosage : 0.1~0.5% of Food material (to be adjusted as per independent research and product requirement )

Application in Food IndustryCereal Foods- The lipids on the surface of cereal foods are easily oxidized and emit an unpleasant odor

- This can be prevented by spraying an emulsion of Tocopherol on the snacks

- For fried snacks it is preferred to add tocopherol to the frying oilDehydrated Mashed Potato- Potatoes smell like dried grass when they are oxidized

- Tocopherol prevents such smells and prolongs the shelf-life of products

Suggested Dosage : 0.03~0.1% of fat or oil (to be adjusted as per independent research and product requirement )

Application in Food IndustryFried Noodles- Tocopherol added to frying oil for noodles and to wheat flour helps retain the favorable taste of the flour

- The addition of Tocopherol to both frying oil and wheat flour exhibits a combined effect on:

• Quality

• Retention of freshness

• Prolongation of the shelf-life of fried noodles

Suggested Dosage : 0.03~0.1% of fat or oil (to be adjusted as per independent research and product requirement )

Application in Food Industry

Ham and Sausages

- Tocopherol works effectively as an antioxidant in dried sausages which are displayed in room temperature

- Tocopherol retains the fresh flavor of spices used in ham and sausages for a long period of time

- It is also useful for the prevention of freezer burn during storage

Suggested Dosage : 0.01~0.5% of food (to be adjusted as per independent research & product requirement )

Application in Food IndustryDehydrated Foods

- ln dried or dehydrated foods, oxidation causes changes in flavor, generation of a rancid odor and discoloration

- Tocopherol prevents these disadvantages associated with oxidation and prolongs the shelf-life of products

- It is also effective in the retention of the colors and flavors of dehydrated vegetables

Suggested Dosage : 0.01~0.5% of food (to be adjusted as per independent research and product requirement )

Application in Food Industry Carotenoid Color

- Tocopherol is effective in preventing the deterioration of carotenoids color

- Tocopherol also prevents color fading of food to which carotenoid colorant is added - It is very effective to prevent color fading of foods in which carotenoid color is contained naturally such as carrot, sweet potato, pumpkin, pepper & salmon

- Carotenoid color :

- Foods containing Carotenoid :

Suggested Dosage : 0.03~0.1% of Pigment

Suggested Dosage : 0.1~0.5% of Food

Application in Nutraceutical Industry

Nutraceutical Industry Segmentation

Vitamin E in Nutraceutical Industry

Functional Foods: Processed foods containing ingredients that aid specific bodily functions

Dietary Supplements: Soft Gel Capsules/ Tablets/ Liquids/ Powders, etc with ingredients imparting medical or health benefits

Functional beverages: A drink product with ingredients such as herbs, vitamins, minerals, amino acids or additional raw fruit or vegetables

Vitamin E in Nutraceutical Industry Vitamin E is used for the fortification of foods & beverages like -

Breakfast cereals

Biscuits

Powder malt-based beverages

Instant Powder drinks

Juices

Fortified Waters

Our Upcoming Product

PHYTOSTEROLS

PhytosterolPhytosterol encompass plant sterols and stanols

The European Foods Safety Authority (EFSA) concluded that blood cholesterol can be reduced on average by 7 to 10.5%

FDA concluded that Phytosterol resulted in significant 5 to15%reductions in blood LDL cholesterol levels

Elevated triglyceride levels are a risk factor for CVD. Phytosterol reduces triglyceride by 14%

Phytosterols has great potential to inhibit lung, stomach, ovarian and breast cancers

They are steroid compounds similar to cholesterol which occur in plants

Recognized GRAS Generally Recognized as Safe as

a nutrient and preservative

Matrix Systems and CertificationsMatrix Fine Sciences Pvt. Ltd is providing Natural

Mixed Tocopherol with below Certifications

KOSHER, HAAL, CERT ID, FSSAI

Pre-registered for REACh

MATRIX FINE SCIENCES PVT LTD.

Innovate.Science.Life

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Source Acknowledgement…Papas A : The Vitamin E Factor 1993, Harper Collins

http://www.globalhealingcenter.com

http://www.edenbotanicals.com/vitamin-e-oil.html

http://www.hallstar.com/pis.php?product=1VEN1

http://www.annmariegianni.com

http://www.veris-online.org

http://www.organictech.com

http://www.rikenvitamin.comhttps://www.organicconsumers.org

http://pontoniere.blogautore.espresso.repubblica.it/2013/05/20/synthetic-antioxidants

http://www.nlm.nih.gov/medlineplus/antioxidants.

http://www.doctorslounge.com/primary/articles/antioxidants

http://www.eatright.org/

http://www.pharmainfo.net

http://www.paulaschoice.com/cosmetic-ingredient-dictionary/definition/vitamin-e

natural tocopherol food

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