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Food, Beverage & Nutrition
L-Carnitine
L-carnitine, sometimes referred to as simply carnitine, is a nutrient manufactured from the amino acids methionine and lysine in the liver and kidneys and stored in the brain, heart, muscles tissue, and sperm. Most people produce sufficient amounts of this nutrient to stay healthy. Some medications may also adversely affect carnitine metabolism in the body. The primary function of L-carnitine is to convert lipids, or fats, into fuel for energy. Specifically, its role is to move fatty acids into the mitochondria of eukaryotic cells that reside within the protective membranes that surround cells. Here, the fatty acids undergo beta oxidation and break down to form acetate. This event is what kicks off the Krebs cycle, a series of complex biological reactions that are essential to provide energy for every cell in the body.
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Acesulfam-K
Acesulfam-K is a calorie-free sugar substitute (artificial sweetener), also known as Acesulfame K or Ace K. It is a food additive and sweetening agent for use in the bakery and beverage industry as well as in diary products.
Beta Carotine (Provitamin)
Beta Carotine (Provitamin) is a yellow-orange food colorant, used in beverages, butter, margarine, dairy products and candies.
Biotin (Vitamin B7 / Vitamin H)
Biotin (Vitamin B7 / Vitamin H) is a B-complex vitamin, also known as vitamin B-7 or vitamin H. It is important in a number of metabolic functions in the human body, including cell growth, the synthesis of fatty acids, and the metabolism of the amino acid leucine. Biotin also assists in the Krebs cycle, through which the body converts food into energy, and in the transfer of carbon dioxide within the body. Intestinal bacteria naturally produce this vitamin, and a deficiency is therefore quite rare.
Agar Agar
Agar-agar, usually seen abbreviated as agar, is a gelatinous substance derived from certain types of red algae, or seaweed. There are a number of uses for it, although most people are familiar with it as the culture medium in petri dishes. This substance is also perfectly edible, and in addition to appearing in regional cuisine, it is also used as a thickening agent in candies and other foods. Since it is derived from plant material, it has the advantage of being suitable for vegetarians, unlike gelatin, which is derived from animal sources.
