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Chitin |
Chitin is used all over the world, especially in regions such as the US, Italy, and Germany. Chitin is also produced by microorganisms. There are many different types of yeast species. In the natural growth of yeast in the body, there are yeast mutagens and chitin mutagens, which can induce the synthesis of hydrogen peroxide and DNA, and other DNA repair mechanisms, which is why these substances are great additions to the anti-viral and anti-bacterial potency of our natural defense systems. Chitin is also present in the bodies of some types of animals, and organisms such as shrimps, crabs, and insects.
Chitin is known to be a powerful antioxidant, but what makes this powerful antioxidant even more amazing is that chitin is also a powerful biodegradable component. Because of its biodegradability, chitin is particularly valuable for use in the production of biodegradable plastics. In regions such as the United States, the increasing prevalence of environmental organizations has increased the discussions regarding several environmental problems such as plastics, and finding an alternative of plastic, which is biodegradable, and this has increased the synthesis of several elements such as chitin. For instance, according to Matador Network, there are around 15,000 registered nonprofit organizations registered in the U.S.
Chitin is naturally present in many foods that we usually consume in order to avoid poisoning or the consumption of toxic compounds. However, the derivatives of chitin that are commonly added to food are used as stabilizers. Chitin is very unstable, easily getting changed into toxic forms when exposed to sunlight, air, heat, and light. The reason that chitosan derivatives are stable when exposed to these substances is that their molecular structure is very similar to the polysaccharides found in resins, which makes them rigid. The chitin derivatives are then added to food in low concentrations, preventing the food from spoilage. Additionally, chitin is beneficial for use in controlling the oxidation rate of the organism, allowing cells to use up the energy contained within them more efficiently, sparing energy that would have gone to waste. Chitin is also useful in controlling the degradation of protein, aiding in the preparation of glycogen and amino acids that break down carbohydrates.
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