Fruit vitamin

Chaenomeles japonica (Thunb.) Lind. C. sinensis Koch. C. speciosa (Sweet) Nakai Japan Mu Gua Xuan Mu Gua (fruit) Vitamin C, malic acid, tartaric acid, citric acid, hydrocyanic acid.49 Treat arthralgia, diarrhea, cholera, gout, arthritis. 

Vitamin C is found in fresh fruits and vegetables including citrus fruits. Vitamin C is necessary for the health of the supporting tissues of the body such as bone, cartilage and connective tissue. 

In A. rufa fruit, vitamin C contents are low among the Actinidia fruits. However, they are excellent sources of vitamin C among commercially available fruit. The vitamin C contents in fruit of A. arguta and its interspecific... 

Contains 1-4.5% vitamin C (ascorbic acid) and dehydroascorbic acid, mainly the former, in edible portion of fruit (cf. 0.05% in peeled orange), which makes up about 80% of the fruit. Vitamin C content varies with ripeness of the fruit (highest in green and lowest in fully ripe fruit), season, climate, and locality. 

Thus, it is uncertain to what extent the apparent protective effects of fruit and vegetable consumption on risk of stomach cancer can be attributable to their phytoestrogen content. This appears not to have been studied directly, and other constituents such as ascorbic acid (vitamin C), a-tocopherol (vitamin E) and /1-carotene may be potentially protective. 

Scurvy results from a dietary vitamin C deficiency and involves the inability to form collagen fibrils properly. This is the result of reduced activity of prolyl hydroxylase, which is vitamin C-dependent, as previously noted. Scurvy leads to lesions in the skin and blood vessels, and, in its advanced stages, it can lead to grotesque disfiguration and eventual death. Although rare in the modern world, it was a disease well known to sea-faring explorers in earlier times who did not appreciate the importance of fresh fruits and vegetables in the diet. 

L-Ascorbic acid, better known as vitamin C, has the simplest chemical structure of all the vitamins (Figure 18.30). It is widely distributed in the animal and plant kingdoms, and only a few vertebrates—humans and other primates, guinea pigs, fruit-eating bats, certain birds, and some fish (rainbow trout, carp, and Coho salmon, for example)—are unable to synthesize it. In all these organisms, the inability to synthesize ascorbic acid stems from a lack of a liver enzyme, L-gulono-y-lactone oxidase. 

Folic acid is a member of the vitamin B complex found in green plants, fresh fruit, yeast, and liver. Folic acid takes its name from folium, Latin for leaf. Pterin compounds are named from the Greek word for wing because these substances were first identified in insect wings. Two pterins are familiar to any child who has seen (and chased) the common yellow sulfur butterfly and its white counterpart, the cabbage butterfly. Xanthopterin and leu-... 

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. ... 

An alkene, sometimes caJled an olefin, is a hydrocarbon that contains a carbon-carbon double bond. Alkenes occur abundantly in nature. Ethylene, for instance, is a plant hormone that induces ripening in fruit, and o-pinene is the major component of turpentine. Life itself would be impossible without such alkenes as /3-carotene, a compound that contains 11 double bonds. An orange pigment responsible for the color of carrots, /3-carotene is a valuable dietary source of vitamin A and is thought to offer some protection against certain types of cancer. 

Ascorbic acid, H2C6H606, also known as vitamin C, is present in many citrus fruits. It is a diprotic acid with the following values = 7.9 X 105 K = 1-6 X 10 12. What is the pH of a 0.63 M solution of ascorbic acid Estimate [HC6H606-] and [C4H6062-]. 

The juice of many fruits and particularly those of the citrus family contain appreciable quantities of ascorbic acid (vitamin C). It is not possible to examine... 

Ascorbic acid is photosensitive and unstable in aqueous solution at room temperature. During storage of foods, vitamin C is inactivated by oxygen. This process is accelerated by heat and the presence of catalysts. Ascorbic acid concentration in human organs is highest in adrenal and pituitary glands, eye lens, liver, spleen, and brain. Potatoes, citrus fruits, blade currants, sea buckthorns, acerola, rose hips, and red paprika peppers are among the most valuable vitamin C sources [1,2]. 

If the objective were to maximize energy production in producing food, all efforts would go toward grain and bean production where five times the energy is produced as is used, or to the extreme, do all the tasks manually in which 30 to 40 times the energy is produced as used. In the later case, all the able-bodied men, women, and children would be needed to produce the food now available. In that scenario we would also deny our diet of the variety of leafy vegetables, fruits and nuts for fiber and vitamins, and animal and fish products for a variety of proteins. 

Vitamin C occurs as L-ascorbic acid and dihydroascorbic acid in fruits, vegetables and potatoes, as well as in processed foods to which it has been added as an antioxidant. The only wholly undisputed function of vitamin C is the prevention of scurvy. Although this is the physiological rationale for the currently recommended intake levels, there is growing evidence that vitamin C may provide additional protective effects against other diseases including cancer, and the recommended dietary allowance (RDA) may be increased in the near future. Scurvy develops in adults whose habitual intake of vitamin C falls below 1 mg/d, and under experimental conditions 10 mg/d is sufficient to prevent or alleviate symptoms (Bartley et al., 1953). The RDA is 60 mg per day in the USA, but plasma levels of ascorbate do not achieve saturation until daily intakes reach around 100 mg (Bates et al., 1979). Most of the ascorbate in human diets is derived from natural sources, and consumers who eat five portions, or about 400-500 g, of fruits and vegetables per day could obtain as much as 200 mg of ascorbate. 

FAULKS R M, HART D J, SCOTT K J and SOUTHON s (1998) Changes in plasma carotenoid and vitamin E profile during supplementation with oil palm fruit carotenoids. J Lab Clin Med 132(6) 507-11. 

ANCos B DE, GONZALES E M and CANO M p (2000) Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit , J Agric Food Chem, 48 (10) 4565-70. 

TrujiUo-Quijano, J.A. et al.. Carotenoid composition and vitamin A values of oils from four Brazilian pakn fruits. Fat Sci. Technol., 92, 222, 1990. 

Tesoriere, L. et al.. Supplementation with cactus pear (Opuntia ficus-indica) fruit decreases oxidative stress in healthy humans a comparative smdy with vitamin C, Am. J. Clin. Nutr, 80, 391, 2004. 

Oleosomes — Also called oil bodies, oleosomes are the natural equivalents of liposomes. They are found in plant seeds or fruits, filled with oils, pigments, and vitamins, and serve as specific organelles to store lipid molecules. A protocol to... 

There is usually no need to supplement with specific vitamins. Patients should be encouraged to eat a well balanced diet and should also take a multivitamin and mineral supplement. Some clinicians recommend vitamins C and E for their antioxidant properties however, no significant improvements have been shown compared to placebo. Encourage patients to eat a diet rich in vitamin C and E (i.e., bright colored fruits and vegetables, nuts, and whole grains). Metabolism of levodopa may cause elevated homocysteine concentrations that... 

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