Vitamina C

Manela-Azulay, Mônica; Mandarim-de-Lacerda, Carlos Alberto; Pérez, Maurício de Andrade; Filgueira, Absalom Lima; Cuzzi, Tullia

doi:10.1590/s0365-05962003000300002

Cited by 40 publications

(46 citation statements)

References 35 publications

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“…One classic example concerns the consumption of citrus fruit, scurvy in 18 th century seafarers, and vitamin C. 1,2 Sir Walter Haworth and Albert von Szent-Gyorgyi were awarded the 1937 Nobel Prize for their work in identifying vitamin C. 3,4 Through food guidelines responsive to recommended daily allowances of nutrients, food has appropriately remained the primary agent in the practice of scurvy prevention; however, this science was eventually commercialized with the production of purified vitamin C, and the use of vitamin C as a nonfood supplement is currently popular. 4 Behind those early events rests a multitude of pathways for the development of nutrition science and practice. 5 This review argues for the need to build the science base on foods because a focus on nutrients tends to oversimplify a complex system and has even done harm.…”

Section: Introductionmentioning

confidence: 99%

Food, Not Nutrients, Is the Fundamental Unit in Nutrition

Jacobs¹,

Tapsell²

2008

Nutrition Reviews

223

201

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The identification of nutrients and the study of their bioactivity were significant developments in the evolution of contemporary nutrition science. This review argues for shifting the focus towards food in order to better understand the nutrition-health interface. It begins by introducing the concept of food synergy (a perspective that more information can be obtained by looking at foods than at single food components) to denote the action of the food matrix (the composite of naturally occurring food components) on human biological systems. A proposal is then made for the means by which food-focused research might build the knowledge base for etiologic discovery and appropriate dietary advice. The diet-heart disease dilemma is put forward as an example of where a nutrient-based approach has limitations, and a summary of studies targeting food composition strengthens the case for a food-based approach. Finally, the argument is made that evidence from interventions points back to the central position of food in the relationship between nutrition and health, a position that begs for more whole food-based research.

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Section: Introductionmentioning

confidence: 99%

Food, Not Nutrients, Is the Fundamental Unit in Nutrition

Jacobs¹,

Tapsell²

2008

Nutrition Reviews

223

201

View full text Add to dashboard Cite

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“…It was also observed that the vitamin C content decreased from day 7 to day 60 in all the treatments, except for KHP-I. This was due to the degradation of vitamin C in the presence of light and/or oxygen during the preparation of the analysis [35].…”

Section: Level Of Vitamin C and Antioxidant Activitymentioning

confidence: 77%

Development and Quality of Ham Pâté with Added Natural Antioxidant Kiwi Fruit (Actinidia deliciosa) Skin

Mb¹,

Ss²,

Boeira³

et al. 2017

J Nutr Food Sci

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The aim of his study was to prepare ham pâté with added kiwi fruit skin (Actinidia deliciosa) to evaluate its effect as a natural antioxidant, to check the stability of the pâté during storage, and to assess its acceptability. The treatments were as follows: SHP-standard ham pâté, with sodium erythorbate; CHP-control ham pâté, without antioxidant; KHP-I-ham pâté with 0.5% Kiwi Fruit Skin Flour (KSF); KHP-II-ham pâté with 1.0% KSF and KHP-IIIham pâté with 2.0% KSF. The following analyses were performed: Chemical composition, pH, color, lipid oxidation, antioxidant activity, vitamin C, texture, as well as microbiological and sensory analysis. The treatments KHP-II and KHP-III could be considered as sources of dietary fiber. The lipid oxidation and microbiological count remained stable. Sensory analysis showed that the treatments were well accepted, except KHP-III. The use of 1.0% KSF proved to be feasible as a natural antioxidant and a source of dietary fiber without changing the quality of the pâtés.

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“…19 It was demonstrated that ascorbic acid promotes the synthesis of mature and normal collagen through the perfect maintenance of the activity of the enzymes lysyl hydroxylase and prolyl hydroxylase. 19,20 In an intracellular environment these enzymes catalyze the hydroxylation of some lysine and proline residues in the collagen polypeptides, enabling the formation and stabilization of the collagen triple helix. 19,21 Franceschi et al.…”

Section: Discussionmentioning

confidence: 99%

Suplementação de vitamina C não acelera o processo de consolidação de fratura da tíbia em ratos

et al. 2012

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ObjectiveTo investigate the role of ascorbic acid supplementation on bone healing after rat tibia fracture.MethodsThirty male Wistar rats were randomly divided into Vitamin C (Group A) and sham (Group B) groups (15 rats each). Group A received 200 mg intraperitoneally per kg per day of ascorbic acid and Group B was given saline 5 ml per kg per day intraperitoneally once a day. The animals were caged in pairs and allowed free access to tap water and a standard rodent chow ad libitum. Fractures were produced manually, they were not stabilized, and unprotected weight-bearing was allowed. At two, four, and six weeks post-fracture, the rats in both groups were anesthetized and sacrificed by cervical dislocation. Callus tissue was dissected, prepared, and analyzed histologically. Histomorphological analysis was performed at six weeks post-fracture and the extent of fracture healing was determined using a five-point scale.ResultsThere were no histological and histomorphological differences between drug-treated animals and the sham in the three different stages studied. By six weeks post-fracture, the five animals of each group had a complete bone union.ConclusionUnder the studied conditions, intraperitoneal Vitamin C supplementation does not accelerate the fracture healing process after experimental tibia fracture in rats. Level of evidence: Level 2, individual study with experimental design.

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Vitamina C

Cited by 40 publications

References 35 publications

Food, Not Nutrients, Is the Fundamental Unit in Nutrition

Food, Not Nutrients, Is the Fundamental Unit in Nutrition

Development and Quality of Ham Pâté with Added Natural Antioxidant Kiwi Fruit (Actinidia deliciosa) Skin

Suplementação de vitamina C não acelera o processo de consolidação de fratura da tíbia em ratos

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