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scurvy/brassica oleracea
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The Antiscorbutic Value of Cabbage. I. The Antiscorbutic and Growth Promoting Properties of Raw and Heated Cabbage: with an appendix by F. M. Tozer, On the Histological Diagnosis of Experimental Scurvy.
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[Presence of a factor C2 in cabbage. Its influence on the level of ascorbic acid in the adrenal and on the development of experimental scurvy in the guinea pig].
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[Axel Holst and Theodor Frolich--pioneers in the combat of scurvy].
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Axel Holst (1860-1931), professor of hygiene and bacteriology at the University of Oslo and paediatrician Theodor Frølich (1870-1947) became interested in a disease termed "ship beriberi" which afflicted the crews of sailing ships, and which showed an uncanny likeness to scurvy. They suspected a
ULTRAVIOLET LIGHT AND SCURVY.
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Three experiments with different scorbutie diets showed that ultraviolet radiation is entirely ineffectual in preventing or postponing scurvy. With diets in which other factors, besides the scorbutic vitamin, were lacking, ultraviolet light hastened loss of weight and death from scurvy somewhat and
[Nutrition and gastronomy in the Basque Country].
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For centuries the traditional ingredients of food patterns in Basque Country were millet, chestnuts, cabbage, beans, lentils, fish, pork and beef especially, as well as a variety of fruits such as apples, pears and grapes. Later, the potato replaced chestnuts, corn replaced millet and beans replaced
Beyond the antioxidant: the double life of vitamin C.
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When considering the history of vitamin C, and the names given to this molecule in early days, the Latin proverb nomen est omen suddenly comes to mind. Around 1920, when Casimir Funk introduced the term Vitamin C to indicate the nutritional factor necessary to prevent the pathological state known as
Ascorbic acid contents of Pakistani fruits and vegetables.
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Fresh fruits and vegetables are good sources of vitamin C which is known for its antioxidant and immune-enhancing effects. The objective of this study was to determine ascorbic acid (vitamin C) contents of regularly consumed fruits and vegetables available in Pakistani markets. Most commonly used
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