Chinese cuisine

Chinese cuisine originated in China and has become widespread in many other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia. American Chinese cuisine and Indian Chinese cuisine are prominent examples of Chinese cuisine that has been adapted to suit local palates.

One of the most famous Chinese Group of Restaurants in Greece is GOLDEN PHOENIX. Their expectation is for every customer to have a unique taste and sensual experience. Since 1991, their love and respect for the tradition of Chinese gastronomy and hospitality, guarantees an unforgettable dinner in a GOLDEN PHOENIX Restaurant.

Vitamin

A vitamin is an organic compound required as a nutrient in tiny amounts by an organism. A compound is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet. Thus, the term is conditional both on the circumstances and the particular organism. For example, ascorbic acid functions as vitamin C for some animals but not others, and vitamins D and K are required in the human diet only in certain circumstances. The term vitamin does not include other essential nutrients such as dietary minerals, essential fatty acids, or essential amino acids, nor does it encompass the large number of other nutrients that promote health but are otherwise required less often.

Vitamins are classified by their biological and chemical activity, not their structure. Thus, each "vitamin" may refer to several vitamer compounds that all show the biological activity associated with a particular vitamin. Such a set of chemicals are grouped under an alphabetized vitamin "generic descriptor" title, such as "vitamin A," which includes the compounds retinal, retinol, and many carotenoids. Vitamers are often inter-converted in the body.

Vitamins have diverse biochemical functions, including function as hormones (e.g. vitamin D), antioxidants (e.g. vitamin E), and mediators of cell signaling and regulators of cell and tissue growth and differentiation (e.g. vitamin A).[5] The largest number of vitamins (e.g. B complex vitamins) function as precursors for enzyme cofactor bio-molecules (coenzymes), that help act as catalysts and substrates in metabolism. When acting as part of a catalyst, vitamins are bound to enzymes and are called prosthetic groups. For example, biotin is part of enzymes involved in making fatty acids. Vitamins also act as coenzymes to carry chemical groups between enzymes. For example, folic acid carries various forms of carbon group – methyl, formyl and methylene - in the cell. Although these roles in assisting enzyme reactions are vitamins' best-known function, the other vitamin functions are equally important.

Until the 1900s, vitamins were obtained solely through food intake, and changes in diet (which, for example, could occur during a particular growing season) can alter the types and amounts of vitamins ingested. Vitamins have been produced as commodity chemicals and made widely available as inexpensive pills for several decades, allowing supplementation of the dietary intake.

    Vitamin A (Retinol) - Cod liver oil
    Vitamin B1 (Thiamine) - Rice bran
    Vitamin C (Ascorbic acid) - Lemons
    Vitamin D (Calciferol) - Cod liver oil
    Vitamin B2 (Riboflavin) - Eggs
    Vitamin E (Tocopherol) - Wheat germ oil, Cosmetic and Liver
    Vitamin B12 (Cyanocobalamin) - Liver
    Vitamin K (Phylloquinone) - Alfalfa
    Vitamin B5 (Pantothenic acid) - Liver
    Vitamin B7 (Biotin)  - Liver
    Vitamin B6 (Pyridoxine)  - Rice bran
    Vitamin B3 (Niacin)  - Liver
    Vitamin B9 (Folic acid) - Liver

Source: http://en.wikipedia.org/

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