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Biochemistry
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Biochemistry
Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
Section: Chapter Questions
Problem 1P
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Purpose To standardize a Vitamin C tablet, evaluate the Vitamin C content in fruit juices, and assess the loss of Vitamin C activity when heated. Introduction Vitamins are organic compounds required as cofactors or coenzymes for certain enzymes. Vitamins are not synthesized at sufficient levels by the body and must be provided in our diet. Vitamin C (or ascorbic acid, C6HSO6), is a vitamin commonly found in fruits and vegetables, but cooking destroys it, so raw citrus fruits and their juices are the main source of ascorbic acid for most people. Vitamin C serves a wide variety of biochemical functions; it has been shown to have a coenzyme function in the synthesis of collagen, protein metabolism, iron absorption, and the healing of wounds. It is known that a deficiency of Vitamin C can cause scurvy which is characterized by abnormalities in the bones and teeth. Vitamin C is a compound that is readily oxidized, and is therefore a good reducing agent. It is, therefore, also one of a group of naturally occurring antioxidants that may play a role in the prevention of carcinogenesis in humans. Ascorbic acid reacts with nitrite food preservatives to prevent the formation of carcinogenic nitrosamines in the stomach. In addition it has been suggested by some, including Linus Pauling, winner of the Nobel Prize in Chemistry, that ascorbic acid may have an antiviral role in human metabolism by strengthening the immune system to resist the effects of the common cold and flu; this view has been disputed by other members of the scientific and medical communities. For many years public health organizations have recommended a minimum daily intake of vitamin C (ascorbic acid). The present daily dietary allowance recommended by the Food and Nutrition Board of the National Research Council is between 35 and 60 mg/day. Table 1 gives you some average values for the vitamin C contents of a variety of foods. Ascorbic Acid Content of Foodstuffs Ascorbic acid (mg/100 g) Foodstuffs Chili peppers (green and red), sweet peppers (green and red, parsley, turnip 100-350 greens Citrus juices, tomato juice, mustard greens, spinach, brussel sprouts Green beans and peas, sweet corn, asparagus, pineapple, cranberries, cucumbers, lettuce Eggs, milk, carrots, beets, cooked meat 25-100 10-25 Less than 10
Transcribed Image Text:Purpose To standardize a Vitamin C tablet, evaluate the Vitamin C content in fruit juices, and assess the loss of Vitamin C activity when heated. Introduction Vitamins are organic compounds required as cofactors or coenzymes for certain enzymes. Vitamins are not synthesized at sufficient levels by the body and must be provided in our diet. Vitamin C (or ascorbic acid, C6HSO6), is a vitamin commonly found in fruits and vegetables, but cooking destroys it, so raw citrus fruits and their juices are the main source of ascorbic acid for most people. Vitamin C serves a wide variety of biochemical functions; it has been shown to have a coenzyme function in the synthesis of collagen, protein metabolism, iron absorption, and the healing of wounds. It is known that a deficiency of Vitamin C can cause scurvy which is characterized by abnormalities in the bones and teeth. Vitamin C is a compound that is readily oxidized, and is therefore a good reducing agent. It is, therefore, also one of a group of naturally occurring antioxidants that may play a role in the prevention of carcinogenesis in humans. Ascorbic acid reacts with nitrite food preservatives to prevent the formation of carcinogenic nitrosamines in the stomach. In addition it has been suggested by some, including Linus Pauling, winner of the Nobel Prize in Chemistry, that ascorbic acid may have an antiviral role in human metabolism by strengthening the immune system to resist the effects of the common cold and flu; this view has been disputed by other members of the scientific and medical communities. For many years public health organizations have recommended a minimum daily intake of vitamin C (ascorbic acid). The present daily dietary allowance recommended by the Food and Nutrition Board of the National Research Council is between 35 and 60 mg/day. Table 1 gives you some average values for the vitamin C contents of a variety of foods. Ascorbic Acid Content of Foodstuffs Ascorbic acid (mg/100 g) Foodstuffs Chili peppers (green and red), sweet peppers (green and red, parsley, turnip 100-350 greens Citrus juices, tomato juice, mustard greens, spinach, brussel sprouts Green beans and peas, sweet corn, asparagus, pineapple, cranberries, cucumbers, lettuce Eggs, milk, carrots, beets, cooked meat 25-100 10-25 Less than 10
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