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Grass vitamins

Rowlands M and Wilkinson B (1930) Vitamin B content of grass reeds in relation to manures . Biochemical Journal, 24, 199-204. [Pg.40]

The colour of dairy products such as butter and cheese is due to fat-soluble pigments, especially carotenoids, which are not synthesized by the animal but are obtained from plant sources in the diet. Therefore, feed has a major effect on the colour of milk-fat. Cows fed on grass produce a more yellow-coloured fat than animals fed on hay or concentrates. The ability of cattle to metabolize carotenes to vitamin A varies between breeds and between individuals (Chapter 6). [Pg.379]

B Stancher, F Zonta. HPLC of fat-soluble vitamins in cheese. New method for determining the total biological activity of vitamins A and E. Riv Ital Sostanze Grasse 60 371-375, 1983. (In Italian). [Pg.402]

Citral, a fragrant terpene aldehyde made up of two isoprene units, is the main component of the steam-volatile fraction of lemon grass oil and is used in a commercial synthesis of vitamin A. [Pg.77]

The lipidic vitamins (ref.84) include vitamin A (32), a substance intrinsic to the physiology of vision, vitamin E (83), a natural protective antioxidant, and vitamins K, (84) with Kj (85), antihemorrhagic compounds, each of which is derivable from an initial natural product intermediate. Although traditionally a -ionone obtained from citral (a major constituent of lemon grass oil) was used for the synthesis of vitamin A, a synthetic source has now replaced this in a process which also gives /g-carotene. In one method the Cl4 aldehyde in that process is reacted with a C6 eneyne component and selective hydrogenation followed by dehydration and isomerisation affords the final product (ref.85). [Pg.640]

Mercury has a 3-month cycle through the zodiac. Its herbs have fine or highly divided leaves or stems, an airy nature like grasses, and a subtle odour for example. Anise. They are also high in mineral and vitamin content, like Parsley. [Pg.18]

Pigs need soil and grass for the vitamins and minerals they contain, and they like to dig and forage for worms. They also need a pool of water, or water hole, to bathe in. A coating of mud helps to protect the pigs skin from sunburn and keep them cool in the sun. Fill up their baths regularly with clean water in hot weather, or even hose them down on particularly hot days. [Pg.336]

This is not to say that milk has no colored substances. It does. Milk contains riboflavin, or vitamin B2, an important enzyme cofactor that has a greenish-yellow hue. Riboflavin is water soluble, so its color is easiest to see in the whey that forms when the liquid portion of milk is separated from the solids, as it is in cheese making. The fat globules in milk have a yellow tinge due to carotenoids, such as beta-carotene, which come from the diet of the milk source. Beta-carotene has nutritional importance because it is a precursor to vitamin A. Summer cow s milk is yellower that winter cow s milk because of what the cows have been eating — fresh green grass has more beta-carotene than hay does. [Pg.198]

Commercial production of vitamin A, as well as other carotenoids, typically proceeds via the key intermediate pseudoinone (48) [21], which is prepared by condensation of acetone with the natural product citral. This commercial procedure has the drawback of relying on the purification of citral from lemon grass oil. In an attempt to relieve this dependence on citral, Kimel and coworkers at Hoffmann-La Roche developed an alternative fuUy synthetic route to pseudoinone (48) involving multiple Carroll rearrangements (Scheme 8.18) [22]. [Pg.409]


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See also in sourсe #XX -- [ Pg.527 ]




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