E110 - Sunset Yellow FCF

Sunset Yellow FCF (also known as Orange Yellow S) is a petroleum-derived orange azo dye with a pH dependent maximum absorption. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110. E110 is used in candy, desserts, snacks, sauces, and preserved fruits. Found in orange squash, orange jelly, marzipan, Swiss roll, apricot jam, citrus marmalade, lemon curd, sweets, hot chocolate mix and packet soups, breadcrumbs, cheese sauce, ice cream, canned fish, and many medications. Sunset Yellow is often used in conjunction with E123, amaranth, to produce a brown colouring in both chocolates and caramel. The acceptable daily intake (ADI) is 0–4 mg/kg under both EU and WHO/FAO guidelines.

Chemical Structure and Name

Sunset Yellow is banned or restricted as a food additive in Norway, Finland and Sweden. It has been claimed since the late 1970s under the advocacy of Benjamin Feingold that that Sunset Yellow FCC causes food intolerance and ADHD-like behavior in children but there is no scientific evidence to support these broad claims. In 2008, the Food Standards Agency of the UK called for food manufacturers to voluntarily stop using six food additive colours, Tartrazine, Allura Red, Ponceau 4R, Quinoline Yellow WS, Sunset Yellow and Carmoisine.

Side effects are urticaria (hives), rhinitis (runny nose), nasal congestion, allergies, hyperactivity, kidney tumors, chromosomal damage, abdominal pain, nausea and vomiting, indigestion, distaste for food; increased incidence of tumors in animals.

It appears to cause allergic and/or intolerance reactions, particularly among those with an aspirin intolerance.

Source: Wikipedia and other web sources.

Disclaimer:

Side effects, traditional and medicinal uses are stated in different web resources. | The list of Food Additives/Preservatives/Ingredients included in this section and listed is subject to change as chemicals are added or removed by the Regulatory Authorities. FoodChem or Nyro Research Foundation cannot guarantee that this list is complete. | Government approvals and other regulatory details are subject to change. | This entry was added in good faith for public awareness. For current updated details please check with relevant authorities. | This blog is intended to be of general interest and public awareness which may or may not compliment studies from various sources. | In case of any health concerns please consult appropriate professionals and experts.| The content provided on this web site is for informational purposes only. | This information should not be considered complete or up to date and is not intended to be used in place of a visit, consultation or advice of a legal, medical or any other professional. | The data has been compiled from many sources including traditional hearsay. | Some of it is ancestral. Some of it has not been tested in any laboratory.

E107 - Yellow 2G

Yellow 2G is a food coloring denoted by E number E107. It has the appearance of a yellow powder, and it is soluble in water. It is a synthetic yellow azo dye. A synthetic 'coal tar' and azo yellow dye.

Chemical Structure and Name

It appears to cause allergic and/or intolerance reactions, particularly amongst those with an aspirin intolerance and asthma sufferers.

It is one of the colours that the Hyperactive Children's Support Group recommends be eliminated from the diet of children.

Currently only the UK in the EEC uses this dye and the EEC is proposing a total ban. Its use is banned in Austria, Japan, Norway, Sweden, Switzerland and the United States.

Source: Wikipedia and other web sources.

Disclaimer:

Side effects, traditional and medicinal uses are stated in different web resources. | The list of Food Additives/Preservatives/Ingredients included in this section and listed is subject to change as chemicals are added or removed by the Regulatory Authorities. FoodChem or Nyro Research Foundation cannot guarantee that this list is complete. | Government approvals and other regulatory details are subject to change. | This entry was added in good faith for public awareness. For current updated details please check with relevant authorities. | This blog is intended to be of general interest and public awareness which may or may not compliment studies from various sources. | In case of any health concerns please consult appropriate professionals and experts.| The content provided on this web site is for informational purposes only. | This information should not be considered complete or up to date and is not intended to be used in place of a visit, consultation or advice of a legal, medical or any other professional. | The data has been compiled from many sources including traditional hearsay. | Some of it is ancestral. Some of it has not been tested in any laboratory.

E106 - Flavin Mononucleotide

Flavin mononucleotide (FMN), or riboflavin-5′-phosphate, is a biomolecule produced from riboflavin (vitamin B2) by the enzyme riboflavin kinase and functions as prosthetic group of various oxidoreductases including NADH dehydrogenase as well as cofactor in biological blue-light photo receptors. Flavin mononucleotide is also used as an orange-red food colour additive, designated in Europe as E number E101a. E106, a very closely related food dye, is riboflavin-5′-phosphate sodium salt, which consists mainly of the monosodium salt of the 5′-monophosphate ester of riboflavin. It is rapidly turned to free riboflavin after ingestion. It is found in many foods for babies and young children as well as jams, milk products, and sweets and sugar products.

Source: Wikipedia and other web sources.

Disclaimer:

Side effects, traditional and medicinal uses are stated in different web resources. | The list of Food Additives/Preservatives/Ingredients included in this section and listed is subject to change as chemicals are added or removed by the Regulatory Authorities. FoodChem or Nyro Research Foundation cannot guarantee that this list is complete. | Government approvals and other regulatory details are subject to change. | This entry was added in good faith for public awareness. For current updated details please check with relevant authorities. | This blog is intended to be of general interest and public awareness which may or may not compliment studies from various sources. | In case of any health concerns please consult appropriate professionals and experts.| The content provided on this web site is for informational purposes only. | This information should not be considered complete or up to date and is not intended to be used in place of a visit, consultation or advice of a legal, medical or any other professional. | The data has been compiled from many sources including traditional hearsay. | Some of it is ancestral. Some of it has not been tested in any laboratory.

Allium sativum - Garlic

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Garlic is an herb. It is best known as a flavoring for food. Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae. But over the years, garlic has been used as a medicine to prevent or treat a wide range of diseases and conditions. The fresh clove or supplements made from the clove are used for medicine. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. Garlic has been used since antiquity as a therapeutic remedy for certain conditions now associated with oxygen toxicity, and, when this was investigated, garlic did indeed show strong antioxidant and hydroxyl radical-scavenging properties, it is presumed owing to the alliin contained within.

Garlic bulbs and individual cloves:

Chemical Structure and Names

Alliin:

Allicin:

Several animal studies published between 1995 and 2005 indicate that allicin may reduce atherosclerosis and fat deposition, normalize the lipoprotein balance, decrease blood pressure, have anti-thrombotic and anti-inflammatory activities, and function as an antioxidant to some extent. Other animal studies have shown a strong oxidative effect in the gut that can damage intestinal cells, though many of these results were obtained by excessive amounts of allicin, which has been clearly shown to have some toxicity at high amounts, or by physically injecting the lumen itself with allicin, which may not be indicative of what would happen via oral ingestion of allicin or garlic supplements.

• Garlic can combat sickness, including the common cold.
• The active compounds in garlic can reduce blood pressure.
• Improves cholesterol levels, which may lower the risk of heart disease.
• Contains antioxidants that may help to prevent Alzheimer’s disease and dementia.
• Athletic performance can be improved with garlic supplementation.
• Can help detoxify heavy metals in the body.
• May improve bone health.
• Garlic has several traditional uses too (differs from spiritual and region)

Source: Wikipedia and Authority Nutrition.

Nutrient	Average amount in 100g of product		Unit
Proximates
Water	58.58		g
Energy	149		kcal
Protein	6.36		g
Total lipid (fat)	0.5		g
Carbohydrate	33.06		g
Fiber, total dietary	2.1		g
Sugars, total	1		g
Minerals
Calcium, Ca	181		mg
Iron, Fe	1.7		mg
Magnesium, Mg	25		mg
Phosphorus, P	153		mg
Potassium, K	401		mg
Sodium, Na	17		mg
Zinc, Zn	1.16		mg
Vitamins
Vitamin C,	31.2		mg
Thiamin	0.2		mg
Riboflavin	0.11		mg
Niacin	0.7		mg
Vitamin B-6	1.235		mg
Folate, DFE	3		µg
Vitamin A, IU	9		IU
Vitamin E	0.08		mg
Vitamin K	1.7		µg
Lipids
Fatty acids, total saturated	0.089		g
Total monounsaturated	0.011		g
Total polyunsaturated	0.249		g

Source: Wikipedia and USDA.

Disclaimer:

Side effects, traditional and medicinal uses are stated in different web resources. | The list of Food Additives/Preservatives/Ingredients included in this section and listed is subject to change as chemicals are added or removed by the Regulatory Authorities. FoodChem or Nyro Research Foundation cannot guarantee that this list is complete. | Government approvals and other regulatory details are subject to change. | This entry was added in good faith for public awareness. For current updated details please check with relevant authorities. | This blog is intended to be of general interest and public awareness which may or may not compliment studies from various sources. | In case of any health concerns please consult appropriate professionals and experts.| The content provided on this web site is for informational purposes only. | This information should not be considered complete or up to date and is not intended to be used in place of a visit, consultation or advice of a legal, medical or any other professional. | The data has been compiled from many sources including traditional hearsay. | Some of it is ancestral. Some of it has not been tested in any laboratory.

Capsicum frutescens - Kanthari[Chilly]

Capsicum frutescens is a species of chili pepper that is sometimes considered to be part of the species Capsicum annuum. Pepper cultivars of Capsicum frutescens can be annual or short-lived perennial plants. Cayenne or Capsicum derives its name from the Greek, 'to bite,' in allusion to the hot pungent properties of the fruits and seeds. Green chilli is almost essential to Indian cooking. Most of the varieties of pepper referred to as chili peppers belong to C. annuum L. A Brazilian variety called malagueta or melegueta is believed to be the wild form of this species. In India, only two cases of frutescens cultivars: Kanthari [കാന്താരി] growing in tropical Kerala state and the Kochi miris [කොච්චි මිරිස්] from the Hill Country of Sri Lanka where similar climate prevails. The Tezpur chile or naga jolokia from Assam/India, which has earned much fame, and was originally claimed to be a frutescens cultivar, although it is now firmly established that it is in fact that it is indeed hotter (Ghost Pepper) than any other known chile (chilli).

Kanthari Mulagu [കാന്താരി മുളക്]

Source: Wikipedia 

Chemical Structure and Name of Capsaicin 

Consumption of Capsicum frutescens reduces Blood sugar. It lowers cholesterol and works against arthritis and rheumatism. Capsaicin has very powerful pain-relieving properties. It increases appetite by stimulating the gut. Various studies show that birds eye chilli has antimicrobial, antifungal and antibacterial activities. It is also reported that it prevents blood clots, halts bleeding quickly, knocks out cold and flu miseries. It also reduces risk of heart diseases and tuberculosis.

But be cautious, as it may cause stomach irritation for the persons with ulcers or heart burn, Capsaicin can increase stomach acid, making certain drugs less effective.

Source: Papanasini and other resources

Nutritional Facts

Nutrition Facts	Avg. in 100g
Water	87.740 g
Energy	40.000 kcal
Energy	167.000 kj
Protein	2.000 g
Total lipid (fat)	0.200 g
Ash	0.600 g
Carbohydrate, by difference	9.460 g
Dietary Fiber	1.500 g
Sugars, total	5.100 g
Calcium, Ca	18.000 mg
Iron, Fe	1.200 mg
Magnesium, Mg	25.000 mg
Phosphorus, P	46.000 mg
Potassium, K	340.000 mg
Sodium, Na	7.000 mg
Zinc, Zn	0.300 mg
Copper, Cu	0.174 mg
Manganese, Mn	0.237 mg
Selenium, Se	0.500 mcg
Vitamin C, total ascorbic acid	242.500 mg
Thiamin	0.090 mg
Riboflavin	0.090 mg
Niacin	0.950 mg
Pantothenic acid	0.061 mg
Vitamin B-6	0.278 mg
Folate, total	23.000 mcg
Folate, food	23.000 mcg
Folate, DFE	23.000 mcg_DFE
Choline, total	11.100 mg
Vitamin A, IU	1179.000 IU
Vitamin A, RAE	59.000 mcg_RAE
Vitamin E (alpha-tocopherol)	0.690 mg
Vitamin K (phylloquinone)	14.300 mcg
Fatty acids, total saturated	0.021 g
Saturated fatty acids 14:0	0.001 g
Saturated fatty acids 16:0	0.015 g
Saturated fatty acids 18:0	0.003 g
Fatty acids, total monounsaturated	0.011 g
Monounsaturated fatty acids 18:1 undifferentiated	0.011 g
Fatty acids, total polyunsaturated	0.109 g
Polyunsaturated fatty acids 18:2 undifferentiated	0.104 g
Polyunsaturated fatty acids 18:3 undifferentiated	0.005 g
Tryptophan	0.026 g
Threonine	0.074 g
Isoleucine	0.065 g
Leucine	0.105 g
Lysine	0.089 g
Methionine	0.024 g
Cystine	0.038 g
Phenylalanine	0.062 g
Tyrosine	0.042 g
Valine	0.084 g
Arginine	0.096 g
Histidine	0.041 g
Alanine	0.082 g
Aspartic acid	0.286 g
Glutamic acid	0.264 g
Glycine	0.074 g
Proline	0.087 g
Serine	0.080 g
Carotene, beta	671.000 mcg
Carotene, alpha	23.000 mcg
Cryptoxanthin, beta	50.000 mcg
Lutein + zeaxanthin	725.000 mcg

Source: Wikipedia and Different Online Web sources.

Disclaimer:

Side effects, traditional and medicinal uses are stated in different web resources. | The list of Food Additives/Preservatives/Ingredients included in this section and listed is subject to change as chemicals are added or removed by the Regulatory Authorities. FoodChem or Nyro Research Foundation cannot guarantee that this list is complete. | Government approvals and other regulatory details are subject to change. | This entry was added in good faith for public awareness. For current updated details please check with relevant authorities. | This blog is intended to be of general interest and public awareness which may or may not compliment studies from various sources. | In case of any health concerns please consult appropriate professionals and experts.| The content provided on this web site is for informational purposes only. | This information should not be considered complete or up to date and is not intended to be used in place of a visit, consultation or advice of a legal, medical or any other professional. | The data has been compiled from many sources including traditional hearsay. | Some of it is ancestral. Some of it has not been tested in any laboratory.