Xxxiii. the Antiscorbutic Value of Cabbage. I. the Antiscorbutic and Growth Promoting Properties of Raw and Heated Cabbage
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The Effect of Drying and of Sulfur Dioxide upon the Antiscorbutic Property of Fruits.*
The most important antiscorbutic foods are now known to be the fruits and vegetables, and it is usually considered that these foods are chiefly, if not onIy, vahrable for this property when used fresh. Holst and E’riihlich (1) showed that cooking and canning or drying greatly decreased the antiscorbutic value of a variety of foods. Since the danger of scurvy is greatest under those circumstance...
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The oxidation of ascorbic acid to dehydroascorbic acid may be cat,alyzed by copper (1, 8)) by ot,her metals (11) and metallic compounds, by norit charcoal (5)) and by an enzyme or enzyme complex (12, 13). The dehydroascorbic acid has an antiscorbutic activity similar to that of ascorbic acid (6) and may be reduced to the latter by the use of H,S and other reductants (14) The existence of ascorb...
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تاریخ انتشار 2005