Apple vitamin

The important commercial feature of these juices, especially significant with blackcurrant and tomato juices, is their ascorbic acid (or vitamin C) content, of which loss by oxidation is known to be accelerated both by heat and by metal (particularly copper) contamination. The effect of copper has been carefully investigated for pure ascorbic acid", and more recently ascorbic acid in blackcurrant juice and model systems. There are, however, oxidation inhibitors of different kinds (which may themselves be heat-sensitive) present in various fruits, which give differing results. The presence of metals will also affect flavours", may cause discoloration, and may give rise to clouding effects, as in apple juice. ... 

De Ritter, A.E., Carotenoid analytical methods, in Carotenoids as Colorants and Vitamin A Precursors, Bauemfeind, J.C., Ed., Academic Press, New York, 1981, 815. Krinsky, N.I., The biological properties of carotenoids. Pure Appl. Chem., 66, 1003,1994. 

Chen, L. and Thacker, R. (1986). Vitamin C partially reversed some biochemical changes produced by vitamin E deficiency. Biotechnol. Appl. Biochem. 8, 40-45. 

Dillard, C.J., Litov, R.E., Savin, W.M. and Tappel, A.L. (1978). Effects of exercise, vitamin E and ozone on pulmonary function and lipid peroxidation. J. Appl. Physiol. 45, 927-932. 

Warren, J.A., Jenkins, R.R, Packer, L., Witt, E.H. and Armstrong, P.B. (1992). Elevated muscle vitamin E does not attenuate eccentric exercise-induced muscle injury. J. Appl. Physiol. 72, 2168-2175. 

ElSisi, A.E.D., Earnest, D.L. and Sipes, LG. (1993a). Vitamin-A potentiation of carbon tetrachloride hepatotoxicity -enhanced lipid peroxidation without enhanced biotransformation. Toxicol. Appl. Pharmacol. 119, 289-294. 

Pectin is found in apples and in the white membrane that surrounds the sections of oranges, grapefruits, or other citrus fruits, as well as in several other sources. Powdered pectin made from apple cores is also available, but scientists have found that eating apples or citrus fruit has a much better effect on lowering blood cholesterol levels than eating powered pectin does. They believe eating the whole fruit is better because the body also needs vitamin C to convert cholesterol into bile acids. Fruits contain vitamin C, or ascorbic acid, but the powdered pectin does not. 

Failloux, N, Bonnet, I, Baron, MH, and Perrier, E, 2003. Quantitative analysis of vitamin A degradation by Raman spectroscopy. Appl Spectrosc 57, 1117-1122. 

Binding down young apple organs bud) vitamins, tannin, resin, wax, aromas) ... 

Important intrinsic quality criteria currently determining the market potential of new apple cultivars are related to the sensory quality such as fruit firmness (crispness) and the sugar and acidity contents. On the other hand, the nutritional composition (e.g. the vitamin or antioxidant contents) is currently not used as a criterion in the choice of cultivars, neither in conventional nor in organic fruit production. The difference in the content of such components between fruit species is in most cases more relevant than between cultivars of the same species (e.g. vitamin C content of oranges versus apples). 

The consumption of a mixture of phenolic compounds presented in apple or purple grape juice inhibited mammary carcinogenesis in 7,12-dimethylbenzo[a]anthracene (DMBA) treated rats (Liu and others 2005 Jung and others 2006). However, the individual antioxidants of these foods studied in clinical trials, including (3-carotene, vitamin C, and vitamin E, do not appear to have consistent preventive effects comparable to the observed health benefits of diets rich in fruits and vegetables, suggesting that natural phytochemicals in fresh fruits and vegetables could be more effective than a dietary supplement. 

This method is also used to measure ex vivo low-density lipoprotein (LDL) oxidation. LDL is isolated fresh from blood samples, oxidation is initiated by Cu(II) or AAPH, and peroxidation of the lipid components is followed at 234 nm for conjugated dienes (Prior and others 2005). In this specific case the procedure can be used to assess the interaction of certain antioxidant compounds, such as vitamin E, carotenoids, and retinyl stearate, exerting a protective effect on LDL (Esterbauer and others 1989). Hence, Viana and others (1996) studied the in vitro antioxidative effects of an extract rich in flavonoids. Similarly, Pearson and others (1999) assessed the ability of compounds in apple juices and extracts from fresh apple to protect LDL. Wang and Goodman (1999) examined the antioxidant properties of 26 common dietary phenolic agents in an ex vivo LDL oxidation model. Salleh and others (2002) screened 12 edible plant extracts rich in polyphenols for their potential to inhibit oxidation of LDL in vitro. Gongalves and others (2004) observed that phenolic extracts from cherry inhibited LDL oxidation in vitro in a dose-dependent manner. Yildirin and others (2007) demonstrated that grapes inhibited oxidation of human LDL at a level comparable to wine. Coinu and others (2007) studied the antioxidant properties of extracts obtained from artichoke leaves and outer bracts measured on human oxidized LDL. Milde and others (2007) showed that many phenolics, as well as carotenoids, enhance resistance to LDL oxidation. 

The examination was performed with the apple variety Jonagold. Apple pieces weighting 0.3-0.5 g without skin were homogenized in a Potter-type glass homogenizer and then centrifuged. Before examination, the supernatant was diluted 1 10 with double distilled water. PCL measurements were performed with 2 pL of the diluted supernatant. Apple juice contains mainly vitamin C and caroti-noids as principal ACW components. 

Sleet, R.B. and J.H. Soares, Jr. 1979. Some effects of Vitamin E deficiency on hepatic xanthine dehydrogenase activity, lead, and a-tocopherol concentrations in tissues of lead-dosed mallard ducks. Toxicol. Appl. Pharmacol. 47 71-78. 

Shvedova AA, Kisin ER, Murray AR, Gorelik O, Arepalli S, Castranova V, Young SH, Gao F, Tyurina YY, Oury TD, Kagan VE (2007) Vitamin E deficiency enhances pulmonary inflammatory response and oxidative stress induced by single-walled carbon nanotubes in C57BL/6 mice. Toxicol Appl Pharm 221 339-348. 

Matzen, R. N. Effect of vitamin C and hydrocortisone on the pulmonary edema produced by ozone in mice. J. Appl. Physiol. 11 105-109, 1957. 

Ramstock ER et al Trialkyl lead metabolism and lipid peroxidation in vivo in vitamin E-and selenium deficient rats as measured by ethane production. Toxicol Appl Pharmacol 54 251-257, 1980... 

Daqono, Sleight SD, Stowe HD, et al. 1983. Vitamin A status, polybrominated biphenyl (PBB) toxicosis, and common bile duct hyperplasia in rats. Toxicol Appl Pharmacol 71 184-193. 

ElSisi, A.E., Hall, P, Sim, W.-L. W, Earnest, D.L. Sipes, I.G. (1993c) Characterization of vitamin A potentiation of carbon tetrachloride-induced liver injury. Toxicol, appl. Pharmacol., 119, 280-288... 

Wijeweera, J.B., Gandolfi, A.J., Badger, D.A., Sipes, I.G. Brendel, K. (1996) Vitamin A potentiation of vinylidene chloride hepatotoxicity in rats and precision cut rat liver slices. Fundam. appl. Toxicol., 34, 73-83... 

Medium vitamin E content (5-50 miUigmms/100 grams). Alfalfa, apple seeds, asparagus, barley, cabbage, chocolate, coconut oil, groundnut (peanut), groundnut (peanut) oil, olive oil, rose hips, soybean (dry), spinach, wheat germ, yeast. 

Low vitamin E content (0.5-5 milligrams/ 00 grams). Apple, bacon, bean (dry navy), beef, beef liver, blackberry. Brussels sprouts, butter, carrot, cauliflower, cheeses, coconut, corn (maize), corn (maize) meal, eggs, flour (whole wheat), kale, kohlrabi, lamb, lettuce, mustard, oats, oatmeal, olive, parsnip, pea. pear, pepper (sweet), pork, rioe (brown), rye, sweet potato, turnip greens, veal, wheat. 

The methodology depends on the known carotenoid distribution in plant tissues, which can be classified into three main groups (1) those in which the vitamin A value is due almost exclusively to /3-carotene (e.g., green leafy vegetables, peas, broccoli, sweet potatoes, tomatoes, watermelon, mango) (2) those in which primarily a- and /3-carotene account for the vitamin A value (e.g., carrots, some varieties of squash) and (3) those in which /3-cryptoxanthin and /3-carotene are the major contributors (e.g., cashew, apple, peach, persimmon, loquat) (60). 

Owing to the varied structures of various food dyes, they can often be differentiated from one another by their characteristic ultraviolet/visible absorbance spectra. Using HPLC coupled with a diode array detector (HPLC-DAD) it is possible to collect a compound s absorbance spectrum as it elutes from the HPLC column, which greatly assists in identification. At Reading Scientific Services Ltd (RSSL) this type of detector is routinely used in a range of analyses of such substances as patulin, a mycotoxin found in apple juice, and in the analysis of colours and vitamins, which allows a more certain assignment of a particular peak to a specific compound to be made. 

In the study on colorectal cancer (Table 20.4), a reduced risk was found for increasing intake of anthocyanidins (OR, 0.67 for the highest versus the lowest quintile,p-trend, 0.001), flavonols (OR, 0.64,p-trend < 0.001), flavones (OR, 0.78, p-trend, 0.004), and isoflavones (OR, 0.76, p-trend, 0.001). [Rossi et al., 2006], The estimates did not substantially differ for colon and rectal cancers. After allowance for fruit and vegetable consumption, for dietary fiber, or for micronutrients previously associated to this tumor including vitamin C, the associations with flavonoids did not change by more than 10%. A recent case-control study of 1456 pairs of cases and controls conducted in Sweden confirmed a significant decrease in risk of colorectal cancer for intake of anthocyanidins and flavonols [Theodoratou et al., 2007], but there was no relation for isoflavones and flavones. However, the results on isoflavones and flavones are questionable due to the unusually and generally low intakes of the populations studied. In the Italian population, anthocyanidins were derived mainly from wine, red fruit, and onions, and flavonols from apples or pears, wine, and mixed salads. 

Apples Diphenylamine (DPA), Thiabendazole, and Azinphos Methyl Vitamins A, C, Potassium Oranges, Bananas, Kiwis, Watermelon, Tangerines... 

H. J. C, Jacobs, Pure Appl. Chem., 61, 63 (1995). Photochemistry of Conjugated Trienes— Vitamin D Revisited. 

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