The availability for human nutrition of the vitamin C in raw cabbage and home-canned tomato juice
The availability for human nutrition of the vitamin C in raw cabbage and home-canned tomato juice
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DOI：
10.1093/jn/25.4.349
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发表时间：
1943-04-01
影响因子：
4.2
通讯作者：
Borden, RA
中科院分区：
文献类型：
--
作者：
Clayton, MM;Borden, RA
vit的利用。对生卷心菜和家庭罐装番茄汁中的C含量与纯葡萄汁中的C含量进行了比较。4名年轻健康受试者服用C片。基础日粮在反应中为中性，受试者在每个试验期前均处于饱和状态。从血液和尿液的分析结果来看，病毒。两种来源的C和片剂中的C一样被利用，或者可能比片剂中的C更好。平均116克卷心菜或208毫升（1杯）番茄汁可提供50毫克的维生素。C。
The utilization of the vit. C of raw cabbage and home-canned tomato juice was compared with that of pure vit. C tablets in 4 young, healthy subjects. The basal diet was neutral in reaction and the subjects were saturated before each test period. Judged by the results of blood and urine analyses, the vit. C of both sources was utilized as well as, or possibly better than, that in the tablets. An avg. of 116 g. of cabbage or 208 ml. (1 cup) of the tomato juice used pro-vided 50 mg. of vit. C.