Abstract
THE influence of vitamin C on enzymes offers a new approach to the mode of action of the vitamin in plant and animal life. The presence of vitamin C in green leaves and storage organs of plants in which the synthesis and cleavage of organic phosphorus compounds play an outstanding part has suggested the investigation of a possible biochemical relationship between the vitamin and phosphatases. The present note relates to a study of the influence of vitamin C, either alone or in presence of other substances of physiological importance, on the enzymic splitting of phosphorus compounds by highly active preparations of phosphatase prepared from sprouted soybean as described by me1.
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References
Giri, K. V., Z. physiol. Chem., 245, 185 (1937).
Giri, K. V., Ind. J. Med. Res., 25, 443 (1937).
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GIRI, K. Vitamin C and Phosphatases. Nature 141, 119 (1938). https://doi.org/10.1038/141119a0
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DOI: https://doi.org/10.1038/141119a0
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