Abstract
VITAMIN C occurs exclusively in the reduced state in fresh vegetables. Although enzymes and copper, which oxidize the vitamin, are widely distributed in plants, the vitamin is not oxidized. It would appear, therefore, that there must be some mechanism in plants which prevents the oxidation of the vitamin. Although the existence of such protective mechanism has been established in animal tissues1, it has not been shown to be of such wide occurrence in plants.
Similar content being viewed by others
Article PDF
References
De Caro and Giani, Z. physiol. Chem., 228, 13 (1934); Mawson, C. A., Biochem. J., 29, 569 (1935); Giri, K. V., Biochem. J., 33, 309 (1939); Giri, K. V., Ind. J. Med. Res., 27, 685 (1940).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
GIRI, K., KRISHNAMURTHY, P. Co-existence of Oxidizing and Protective Mechanisms for Vitamin C in Plant Tissues. Nature 146, 99 (1940). https://doi.org/10.1038/146099a0
Issue Date:
DOI: https://doi.org/10.1038/146099a0
This article is cited by
-
Vitamin C content of lucerne and the factors controlling its stability
Proceedings / Indian Academy of Sciences (1949)
-
Influence of Purines, Creatinine and Creatine on the Oxidation of Vitamin C
Nature (1941)
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.