And Because "ALL" Vitamins may contain Carbon as a Bonding agent and Acids with
which to react against Alkaline Minerals and metal ions and thus be able to Bond
with these and Hold them in Solution , may one say, the Vitamins may be
considered Chelating agents ?
Your question: Does that apply to synthetic vitamins or only to vitamins found in foods?
Answer: Good question: This may apply to "ONLY" Natural Vitamins found in foods, which are connected with Complexed Carbohydrates!
For synthetic Vitamins may have the Carbon Removed and to have a Chelating Agent, one may need a Carbon Bond !
For a chelating agent may be an Acid with Carbon involved in the bonding process ?
And a Natural Chelating Agent may need Live Carbons with Natural Acids to form the Chelating Bonds ?
Smile Tis your choice.