Vitamin tannins

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

A considerable quantity of oil can be extracted from waste material from shelling and processing plants, eg, the inedible kernels rejected during shelling and fragments of kernels recovered from shells. About 300 t of pecan oil and 300—600 t of English walnut oil are produced aimuaHy from such sources. The oil is refined and used for edible purposes or for the production of soap the cake is used in animal feeds (see Feeds and feed additives). Fmit-pit oils, which closely resemble and are often substituted for almond oil, are produced on a large scale for cosmetic and pharmaceutical purposes (143). For instance, leaves, bark, and pericarp of walnut may be used to manufacture vitamin C, medicines, dyes and tannin materials (144). 

Because of the time and expense involved, biological assays are used primarily for research purposes. The first chemical method for assaying L-ascorbic acid was the titration with 2,6-dichlorophenolindophenol solution (76). This method is not appHcable in the presence of a variety of interfering substances, eg, reduced metal ions, sulfites, tannins, or colored dyes. This 2,6-dichlorophenolindophenol method and other chemical and physiochemical methods are based on the reducing character of L-ascorbic acid (77). Colorimetric reactions with metal ions as weU as other redox systems, eg, potassium hexacyanoferrate(III), methylene blue, chloramine, etc, have been used for the assay, but they are unspecific because of interferences from a large number of reducing substances contained in foods and natural products (78). These methods have been used extensively in fish research (79). A specific photometric method for the assay of vitamin C in biological samples is based on the oxidation of ascorbic acid to dehydroascorbic acid with 2,4-dinitrophenylhydrazine (80). In the microfluorometric method, ascorbic acid is oxidized to dehydroascorbic acid in the presence of charcoal. The oxidized form is reacted with o-phenylenediamine to produce a fluorescent compound that is detected with an excitation maximum of ca 350 nm and an emission maximum of ca 430 nm (81). 

Hippophae rhamnoides L. Sha Ji (Sea buckthorn) (seed, fruit, leaf) Cryptoxanthin, harman, harmol, hemin, isorhamnetin, lycopene, serotonin, isorhamnetin-3-mono-beta-D-glucoside, polyphenols, fatty acids flavonoid, essential oils, tannins, quercitin, vitamin C, vitamin E, beta-carotenoid.50-450 Improve resistance to infection, skin irritation and eruption, treat heart disease, oil for cosmetic use. 

Nephelium longana Camb. N. lappaceum L. Ron Yen Raw Hong Mao Dan (Rambutan) (aerial part, kernel) Glucose, sucrose, tartaric acid, vitamins A, B, saponins, tannins.49 Nutrient tonic in neurasthenia, insomnia, styptic. 

Tamarindus indicus L. Luo Huang Zi (Tamarind) (stem, fruit) Tannins, beta-amyrin, campesterol, beta-sitosterol, palmitic acid, oleic acid, linoleic acid, eicosanoic acid, arabinose, xylose, galactose, glucose, uronic acid, pectins, mucilage, vitamin B.60-216 Diuretic, purgative, for liver disorders, inappetence, digestion, and hypoglycemic, hypocholesterolemic properties. 

N.A. Carotenoid, flavonoid, essential oil, fatty acids, tannins, quercitin, provitamin A, vitamins , complex, and E.102-139-140141 Improve resistance to infection, skin irritation and eruptions. Treat heart conditions, good source of vitamins C and E. 

Polygonum aviculare L. P. viviparum L. China Avicularin, caffeic acid, tannin, chlorogenic acid, vitamin E.33-60 Treat urethritis, lithiasis, and chyluria. Against dysentery and parotitis, an antiascardiasis agent. 

N.A. Tannins, saponins, aucubin, vitamins B, C, and K, caffeic acid, ursolic acid, betulinic acid, deanolic acid.99-102 Astringent, anti-inflammatory, hemostatic, gargle for sore throat, clean wounds. 

N.A. Tannins, organic acids, vitamin C.138 An astringent, antiseptic, diuretic. 

N.A. Taraxacin, taraxerol, taraxasterol, inulin, gluten, gum, choline, levulin, pulin, tannins, provitamin A, vitamins B, Q 103,172,173 Tonic, diuretic, stimulate appetite, digestion, treat fever, insomnia, jaundice, eczema, rheumatism, and arthritis. 

N.A. Fragaria vesca L. Tannins, vitamin C, pectin, citric acid, malic acid.102 Stimulate appetite, antidyspeptic. 

N.A. Galium aparine L. Iridoid valepotriates, polyphenolic acids, anthraquinones, tannins.99107 For vitamin C deficiency. 

N.A. Pinus albicaulis Engelm. P. contorta Dougl. ex. Loud. P. mugo Turra var. pumilio P. palustris Mill. P. strobus L. Bishomophinolenic acid, resins, mallol, bomeol acetate, tannins, vitamin A, vitamin C, galactose, alpha-pinenes, beta-pinenes, anthocyanin.8102 Relieve fever, bronchial and nasal congestion, improve blood flow. Anthocyanin from bark has antioxidant activity, inhibits the enzymes that cause inflammation. 

N.A. Ribes nigrum L. Anthocyanosides, antiprotease, tannins, vitamins , B2, , P, citric acid, pectin.102 Diuretic and diaphoretic properties, urinary infection, rheumatism and diarrhea. 

Rubus idaeus L. Tannins, vitamin C, anthocyanins, pectin, flavonoids, gallic acid." Treat diarrhea, antispasmodic. 

N.A. Veronica officinalis L. Tannins, essential oil, aucuboside, vitamin C, flavonoids, acetopenone glucoside." Diuretic, expectorant. 

Main actives Essential oil, fruit acids, sugars and resin the seeds contain schizandrins, sitosterol, vitamins C and E, resin, tannins and sugars. 

Blueberries contain condensed tannins that help prevent urinary tract infections. Blueberries contain Anthocyanin (which is responsible for its deep blue color), which is a flavonoid, a plant antioxidant (see Chapter 8 and Chapter 31). Flavonoids such as anthocyanin found in blueberries have a different chemical structure compared to other common antioxidants such as vitamin C, which makes them three to four times more potent. Antioxidants neutralize the effects of free radicals, which are unstable molecules that can attack human cells and damage their DNA. 

Contraindications Tannins and alkaloids make tea somewhat bitter and unpleasant. Addition of honey may help. Slight nausea may be experienced by some individuals during first 30 minutes. Vitamin C lessens this. MAO inhibitor see dangerous combinations. See also YOHIMBINE. 

To determine the effects of the constituents in the culture medium on phenolic (tannin) production in G. thunbergii hairy roots, two culture media were prepared one consisted of 1/2 MS major and minor elements (inorganic elements) and B5 vitamins (named as "1/2 MS vB5") and the other B5 major and minor elements and MS vitamins (B5 vMS). The hairy roots (ca 70 mg, fw) subcultured in 1/2 MS and B5 liquid media, respectively, were inoculated into four hormone-free liquid media (1/2 MS, B5, 1/2 MS vB5 and B5 vMS). After four week-culture in the dark at 25 C, the contents of 1, 2, 5, 6, 12 and 13 in these hairy roots were determined by HPLC (Table 5). 

Nutrient Content high in dietary minerals, moderate vitamin C Phytochemical Content high in polyphenols called punicalagins (ellagi-tannins) and anthocyanins (red pigments)... 

High Nutrient Content antioxidant A-C-E vitamins High Phytochemical Content carotenoids (beta-cryptoxanthin, beta-c rotene, lycopene) polyphenols (anthocyanins, tannins)... 

Used for centuries in Asian traditional practices, Indian gooseberry is a sour, bitter fruit that is often steeped in salt water and turmeric to make a tart tea. The fruit is reputed to have exceptional vitamin C content. One report shows that there is 0.45 gram of vitamin C per 100 grams of pulp (about 75 times more than an orange), but this measurement may be obscured by high tannin density. The fruit contains several other polyphenols as well. 

Both leaves and bark are rich in tannins. Leaves yield a red dye, which is used to give a yellow tint to cloth previously dyed with indigo 13). Tamarind leaves are a fair source of vitamin C and p-carotene and the mineral content is high, particularly potassium, phosphorous, calcium and magnesium (3). 

Fruits and vegetables are rich sources of vitamins and minerals, as well as terpenes, flavonoids, tannins, chinons, and phytoncides. They make food more attractive because of smell and color. 

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