Vegetables
Melon
"Shen Nong Ben Cao Jing" said that the melon "is a good color, Qi is not hungry, Jiufu light and stamina." Melon is a beauty product that has a significant effect on skin whitening. Rubbing the face daily with a melon slice or cleaning the face with a melon peel can make the facial skin finely lubricated and reduce chloasma. This may be related to histidine, urinary enzymes and various vitamins and trace elements in the melon.
pea
Eat more peas can freckle the face, "Compendium of Materia Medica," said peas have "eliminate dark spots, so that the surface gloss" effect. Modern studies have found that peas are rich in pro-vitamin A. This substance can be converted into vitamin A in the body. Vitamin A has moisturizing effect on the skin and is taken from normal food without causing toxic or side effects. Eating peas also has the function of swelling and stretching the skin and can tighten the wrinkles around the eyes.
potato
Regarding the whitening of vegetables, there is a saying that "double beans" means that the double beans are potatoes and peas. Potatoes are rich in B vitamins and a lot of high-quality cellulose, and also contain trace elements, proteins, fats and high-quality starch and other nutrients. These ingredients play an important role in the anti-aging process, which can effectively help women's body detoxification. It is rich in vitamin C that allows women to regain skin whitening. In addition, crude fiber in potatoes can also play a role in laxative.
White radish
Chinese medicine practitioners believe that white radish can "facilitate five internal organs and make white muscles." White radish is a common vegetable that can be eaten raw or cooked. Its taste is slightly spicy. It has the functions of promoting digestion, increasing appetite, accelerating gastrointestinal motility, and relieving cough and phlegm. Can white radishes be whitened? Because white radish is rich in vitamin C, vitamin C is an antioxidant that inhibits melanin synthesis, prevents fat oxidation, and prevents lipofuscin deposition. Therefore, regular white radish can make the skin white and delicate.
carrot
Carrots are known as "skin foods" that can moisturize the skin. It contains β-carotene, which can oxidize and whiten the skin. It also removes excess skin keratin. It also has calming and soothing effect on greasy acne skin. Egg yolk and honey have a moisturizing emollient effect. In addition, carrots are rich in pectin, which can be combined with mercury, so that the harmful components of the body can be eliminated, and the skin looks more delicate and ruddy.
mushroom
Mushrooms are nutritious, rich in protein and vitamins, low in fat, and cholesterol-free. Edible mushrooms will make female estrogen secretion more robust, anti-aging anti-aging, make the skin bright. In addition, the mushrooms contain crude fiber, semi-rough fiber, and lignin that are hardly digestible by the human body, which can maintain the balance of intestinal water, and can absorb the remaining cholesterol and sugar and excrete it to prevent constipation, colon cancer, and arteriosclerosis. Diabetes and others are very beneficial.
cucumber
Cucumber is rich in protein, sugar, vitamin B2, vitamin C, vitamin E, carotene, niacin, calcium, phosphorus, iron and other nutrients, while cucumber also contains propanolic acid, cucurbitacin, soft fiber and other ingredients It can clean and whiten the skin, eliminate sunburn and freckles, and relieve skin allergies. It is a traditional beauty product. The cucumber acid contained in cucumber can promote the body's metabolism and eliminate toxins. The content of vitamin C is 5 times higher than that of watermelon. It can whiten the skin, maintain skin elasticity, and inhibit the formation of melanin. Cucumber can also inhibit the conversion of carbohydrates into fat, which is very beneficial to the lungs, stomach, heart, liver and excretory system. In the summer, it is easy to get irritated, thirsty, sore or sore. Eating cucumber helps dissolve the inflammation.
The human tongue has a range of specific taste sensation neural receptors called taste receptors which are organized mainly as papillae on the tongue. When stimulated by chemicals, natural or synthetic, organic or inorganic, cations or anions, the receptors send signals to the brain which interprets the stimulations as sweet, bitter, sour, salty, and savory (unami, meaty taste). For examples, cations such as Na+ present in the table salt evoke the salty taste, and H+ presents in acids evokes a sour taste. Organic compounds such as sugars, dextrins and glycerol result in sweet taste, glutamate results in savory taste, while many toxic compounds such as nicotine, morphine, caffeine, quinine, etc. result in bitter taste. The sensation of tastes is an evolution trait for defense against poisons (normally evoke bitter taste), and for allowance of nutrients intake (normally evoke sweet or savory taste).
Sugar is a natural sweetener as well as a nutrient consumed in vast quantity around the world. It is one of the major calorie intakes by humans. Over consumption of sugar often leads to obesity and other related medical conditions. High blood sugar level (hyperglycemia) is a manifestation of the disease diabetic mellitus; if not managed properly, it could lead to a range of medical complications. To combat these medical conditions, high potency sweeteners with no calorie or low calorie intake are often being used to substitute sugar. Proper control of calorie intake, coupled with the use of these sugar substitutes has been very effective in managing the medical conditions.
Besides the medical indications, using sugar substitutes brings the economic benefit of lowering the cost of many foods and consumer products, from soft drinks to cakes, pasties, and even toothpastes.
A variety of chemical compounds, natural or synthetic, can evoke sweet taste, but not all of them are safe (for example lead acetate has a sweet taste but it is extremely toxic), nor are sweet taste specific (for examples, many of synthetic sweeteners can also evoke other senses of taste such as bitterness or metallic sensation). Therefore, selection of the right sweetener for a specific use depends not only on the cost, but also more importantly on the health and safety, the sweetening potency, the effectiveness under various physical conditions such as cooking temperature (heat stability) and pH, as well as other unwanted tense of tastes of the sweetener.
At Sunshine Biotech, we have the expertise and technical know-hows to help you make the right selection for the right use.
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