Abstract
THE fact that unripe walnuts (Juglans regia) contain very large amounts of vitamin C appears to have been first reported by Gergelezhiu1 in 1937. This remarkable observation that a fruit as large as the walnut contains 1,000–3,000 mgm. of vitamin C per 100 gm. appears to have been overlooked in English-speaking countries although the findings have since been confirmed by German workers2. It has been shown by the Russian author that the vitamin C content is at its highest at the stage of development when the kernel is soft and just before the formation of the shell.
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References
Gergelezhiu, Bull. App. Bot., Genetics, Plant Breeding, U.S.S.R., Supp. 84, 2, 206 (1937); Konservnaya Prom., 4, 15 (1938); C. R. Acad. Sci., U.S.S.R., 21, 246 (1938); Khim. Referat. Zhur, 2, No. 1, 50 (1939).
Kennig and Ohske, Biochem. Z., 306, 16 (1940).
Harris and Olliver, Biochem. J., 36, 155 (1942).
Gatti and Knallinsky, Z. physiol. Chem., 263, 37 (1940).
Meiklejohn and Stewart, Biochem. J., 35, 761 (1941).
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PYKE, M., MELVILLE, R. & SARSON, H. Vitamin C in Walnuts. Nature 150, 267–268 (1942). https://doi.org/10.1038/150267b0
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DOI: https://doi.org/10.1038/150267b0
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