This book is for anyone who wants an understanding of the fascinating role vitamins
and minerals play in nutrition. It can be used as a supplementary textbook for
nutrition classes, as a self-learning guide, and as a refresher for health professionals.
This book broadens and explains the vitamin and mineral information found in
standard nutrition courses.
Throughout the text are many figures, graphs, and tables that visually display
information and relationships. If you have not taken a class in biochemistry, then
this will be an interesting and relevant way to be introduced to it....
Tuyển tập báo cáo các nghiên cứu khoa học quốc tế ngành y học dành cho các bạn tham khảo đề tài: Effects of manganese-excess on CO2 assimilation, ribulose-1,5-bisphosphate carboxylase/oxygenase, carbohydrates and photosynthetic electron transport of leaves, and antioxidant systems of leaves and roots in Citrus grandis seedlings
Vitamin C (ascorbic acid) is a water-soluble antioxidant, constituting one among the most
prevalent dietary antioxidants found in fruits, vegetables and beverages. Dietary intake is
usually in the area of 100 mg/d, with a DRI-RDA of 75mg/d (men) and 60mg/d (women)
(National Academy of Sciences, 2000). Food items rich in vitamin C include bell peppers (ca.
120 mg/100g) and citrus fruits such as oranges (ca. 50 mg/100g) (Souci, 2000). Vitamin C
contribution to the total antioxidant activity conferred e.g.