ChEBI

An antioxidant that used as a food additives to help guard against food deterioration.

A molecular entity capable of donating a hydron to an acceptor (Bronsted base).

A low-molecular-weight, non-protein organic compound participating in enzymatic reactions as dissociable acceptor or donor of chemical groups or electrons.

Any eukaryotic metabolite produced during a metabolic reaction in plants, the kingdom that include flowering plants, conifers and other gymnosperms.

A food additive that intensifies, retains or stabilises the colour of a food.

An organic molecule or ion (usually a metal ion) that is required by an enzyme for its activity. It may be attached either loosely (coenzyme) or tightly (prosthetic group).

A food additive which is added to flour or dough to improve baking quality and/or colour.

An antioxidant that used as a food additives to help guard against food deterioration.

Any vitamin that dissolves in water and readily absorbed into tissues for immediate use. Unlike the fat-soluble vitamins, they are not stored in the body and need to be replenished regularly in the diet and will rarely accumulate to toxic levels since they are quickly excreted from the body via urine.

Any cosmetic used to lighten the colour of skin by reducing the concentration of melanin.

A food additive that intensifies, retains or stabilises the colour of a food.

Any compound that supports healthy aging, slows the biological aging process, or extends lifespan.

A food additive which is added to flour or dough to improve baking quality and/or colour.

An antioxidant that used as a food additives to help guard against food deterioration.