Beta-Alanine is a non-essential amino acid, meaning the body naturally produces it. It is a building-block of the dipeptide Carnosine.
It helps us digest food without expending huge amounts of energy. It softens food, such as cellulose fiber and raw meat, that our small teeth, weak jaws and digestive systems aren't equipped to handle.
And while we might hear from raw foodists that cooking kills vitamins and minerals in food while also denaturing enzymes that aid digestionit turns out raw vegetables are not always healthier.
A study published in The British Journal of Nutrition last year found that a group of subjects who followed a strict raw food diet had normal levels of vitamin A and relatively high levels of beta-carotene an antioxidant found in dark green and yellow fruits and vegetablesbut low levels of the antioxidant lycopene.
Lycopene is a red pigment found predominantly in tomatoes and other rosy fruits such as watermelon, pink guava, red bell pepper and papaya.
Several studies conducted in recent years at Harvard Medical School, among others have linked high intake of lycopene with a lower risk of cancer and heart attacks. Rui Hai Liu, an associate professor of food science at Cornell University who has researched lycopene, says that it may be an even more potent antioxidant than vitamin C.
One study he did published in the Journal of Agriculture and Food Chemistry found that cooking actually boosts the amount of lycopene in tomatoes.
The reason, he says: Cooked carrots, spinach, mushrooms, asparagus, cabbage, peppers and many other vegetables also supply more antioxidants, such as carotenoids and ferulic acid, to the body than they do when raw, Liu says.
At least, that is, if they're boiled or steamed. A January report in the Journal of Agriculture and Food Chemistry said that boiling and steaming better preserves antioxidants, particularly carotenoid, in carrots, zucchini and broccoli, than frying, though boiling was deemed the best.
The researchers studied the impact of the various cooking techniques on compounds such as carotenoids, ascorbic acid and polyphenols.
Deep fried foods are notorious sources of free radicals, caused by oil being continuously oxidized when it is heated at high temperatures.
These radicals, which are highly reactive because they have at least one unpaired electron, can injure cells in the body. The antioxidants in the oil and the vegetables get used up during frying in stabilizing the cycle of oxidation. Another study published in the Journal of Agricultural and Food Chemistry in showed that cooking carrots increases their level of beta-carotene.
Beta-carotene belongs to a group of antioxidant substances called carotenoids, which give fruits and vegetables their red, yellow, and orange colorings. The body converts beta-carotene into vitamin A, which plays an important role in vision, reproduction, bone growth and regulating the immune system.
The downside of cooking veggies, Liu says: He found that vitamin C levels declined by 10 percent in tomatoes cooked for two minutes—and 29 percent in tomatoes that were cooked for half an hour at The reason is that Vitamin C, which is highly unstable, is easily degraded through oxidation, exposure to heat it can increase the rate at which vitamin C reacts with oxygen in the air and through cooking in water it dissolves in water.
Liu notes, however, that the trade-off may be worth it since vitamin C is prevalent in far more fruits and vegetables than is lycopene. Besides, cooked vegetables retain some of their vitamin C content.
That said, research shows that some veggies, including broccoli, are healthier raw rather than cooked.Assume that the historical beta for a company is the adjusted beta formula for the company is 3/4 + 1/4 Β t-1 Adjusted beta = 3/4 + 1/4 * = The larger the value of α 0, the faster the adjusted beta will move towards 1.
Bloomberg reports both the Adjusted Beta and Raw Beta. The adjusted beta is an estimate of a security's future beta.
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Posted at h in Raw by Alastair 2 Comments. 0 Likes. Agriculture can be described as having been organic; during the 20th century was a large supply of new products, but generally deemed not organic, introduced into food production.
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