Potato liver

There have been reports on the transition from virus-induced acute liver failure to chronic hepatitis. As the final stage of fulminant viral hepatitis (also known as acute liver dystrophy or submassive hepatitic necrosis), a postdystrophic scarred liver ( potato liver ) can develop. (s. fig. 35.14) Cicatricial distortions with a continuing effect, regenerative processes, intrahepatic vascular disorders and hypoxia-related damage lead to the conclusion that a posthepatitic, postdystrophic scarred liver may well be a special form of cirrhosis. 

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]. 

Marmoset, adult 241 Am in potato powder single gavage dose, 2.0 ng 0.06 Absorption estimate based on comparisons with liver and carcass 241 Am after an intraperitoneal dose Ham et al. 1994... 

Apyrase (isoenzyme of high ATPase/ADPase ratio, potato)[7] S-Aryltransferase (sheep liver... 

Meat, liver, eggs, vegetables, potatoes, cereals... 

In the body retinol can also be made from the vitamin precursor carotene. Vegetables like carrots, broccoli, spinach and sweet potatoes are rich sources of carotene. Conversion to retinol can take place in the intestine after which retinyl esters are formed by esterifying retinol to long chain fats. These are then absorbed into chylomicrons. Some of the absorbed vitamin A is transported by chylomicrons to extra-hepatic tissues but most goes to the liver where the vitamin is stored as retinyl palmitate in stellate cells. Vitamin A is released from the liver coupled to the retinol-binding protein in plasma. 

The fact that glycogen phosphorylase can be used to polymerize amylose was first demonstrated by Schaffner and Specht [110] in 1938 using yeast phosphorylase. Shortly after, the same behavior was also observed for other phosphorylases from yeast by Kiessling [111, 112], muscles by Cori et al. [113], pea seeds [114] and potatoes by Hanes [115], and preparations from liver by Ostern and Holmes [116], Cori et al. [117] and Ostern et al. [118]. These results opened up the field of enzymatic polymerizations of amylose using glucose-1-phosphate as monomer, and can be considered the first experiments ever to synthesize biological macromolecules in vitro. 

Friedman, M., Lee, K. R., Kim, H. J., Lee, 1. S., Kozukue, N. (2005). Anticarcinogenic effects of glycoalkaloids from potatoes against human cervical, liver, lymphoma, and stomach cancer cells. J. Agric. Food Chem., 53, 6162-6169. 

Han, K. H., Hashimoto, N., Hashimoto, M., Noda, T., Shimada, K. L, Lee, C. H., Sekikawa, M., Fukushima, M. (2006). Red potato extract protects from D-galactosamine-induced liver injury in rats. Biosci. Biotechnol. Biochem., 70,2285-2288. 

Singh, N., Kamath, V., Narasimhamurthy, K., Rajini, P. S. (2008). Protective effect of potato peel extracts against carbon tetrachloride-induced liver injury in rats. Environ. Toxicol. Pharmacol, 26(2), 241-246. 

The major dietary sources of retinol are dairy products, eggs and liver, while important sources of /3-carotene are spinach and other dark-green leafy vegetables, deep orange fruits (apricots, cantaloupe) and vegetables (squash, carrots, sweet potatoes, pumpkin). The richest natural sources of vitamin A are fish liver oils, particularly halibut and shark. 

Medium vitamin A and procarotenoids content (1,000-10,000 I. U./100 grams). Apricot, beet greens, broccoli, butter, chard, cheese (except cottage), cherry (sour), chicory, chives, collards, cream, eel. egg yolk, endive, fennel, kale, kidney (beef. pig. sheep), leek greens, lettuce (butterhead and romaine), liver (pork), mango, margarine, melons (yellow), milk (dried), mustard, nectarine, peach, pumpkin, squash (acorn, butternut, hnbhard), sweet potato, tomato, watercress, whitefish. 

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. 

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