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Recently, Spanish researchers found that tomatoes contain a new type of antioxidant, its antioxidant activity is 4.5 times that of vitamin E, 10 times that of vitamin C, foreign media reported.
the new antioxidant, called Feruloylnoradrenaline (FNA), has the function of inhibiting oil oxidation, so it can be used for food preservation.
researchers say grease acidification can reduce food quality, and that the super antioxidant inhibits the acidification of the oil, which can also be used in food supplements and functional foods; resveratrol is an antioxidant in red wine that slows cell aging and is 14 times more active than resveratrol.
researchers have now developed the super-antioxidant through laboratory synthesis, and researchers have applied for national and international patents for the new antioxidant and its laboratory separation and synthesis process.
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