While antioxidants such as citric and ascorbic acid are found naturally in foods such as fruits, they are “not exactly natural” when used as preservatives, senior author Mathilde Touvier said in an email. Touvier is the principal investigator of the NutriNet-Santé study used to conduct the research.
Yeah I’m gonna go with the senior author here. But hang in there sport!
Despite food additive ascorbic acid and alpha-tocopherol having identical structures to their naturally occurring forms,[3]() their effects can differ based on factors such as food matrix (composition, structure, etc.), dosage, and interactions with other food compounds affecting bioavailability.[52]()
Yeah I’m gonna go with the senior author here. But hang in there sport!
Cooking isn’t “natural” either by his definition. Next MAHA craze: No more cooking food? Just eat everything raw?
lol nice raw man argument, but that is not what’s going on here. I can’t help the fact that you can’t read a simple news article or scientific paper.
This does not describe them as acting different.