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]
This is probably where the science writer derived this from. This is so much clearer though that it’s not the origin of the compound that matters so much as the environment it is in.
I beg to differ. From the manuscript:
This is probably where the science writer derived this from. This is so much clearer though that it’s not the origin of the compound that matters so much as the environment it is in.