The Antiscorbutic Vitamine.

Vitamine K

L’actualit e de Marc Guillaumont sur la vitamine K publi ee en 2000 dans ce journal etaitparticuli erement informative, pr ecise et concise (Guillaumont, 2000). A ce jour, elle est toujours d’actualit e, et les donn ees structurelles et m etaboliques de cet article ne seront donc pas reprises dans cette revue dont l’objectif sera de r esumer les nouvelles connaissances dans le domaine depuis ce...

Cvi. Antiscorbutic Value of Lucerne

DURING the course of an investigation into the distribution of the antiscorbutic factor in some South African foodstuffs specimens of the common lucerne, or alfalfa (Medicago sativa) were examined, and it was found that, as judged by the indophenol reaction, this plant was an outstandingly rich source of vitamin C. According to the report on the vitamins issued by the Medical Research Council [...

Studies of Experimental Scurvy. Effect of Heat on the Antiscorbutic Properties of Some Milk Products.*

The recent work of Chick and Hume,’ Cohen and Mendel,2 Hess and Unger,z and Givens and Cohen4 gives full support to the earlie,r views of Hoist and Fr61ichK that scurvy is the result of a deficiency of some nutritive factor in the diet. If we understand by the term vitamine the chemically unknown substances of food origin essential for the normal performance of the function of animal life there...

Xxxiii. the Antiscorbutic Value of Cabbage. I. the Antiscorbutic and Growth Promoting Properties of Raw and Heated Cabbage

The Vitamine Value of the Food Fats of Bengal

Mustard oil and ghee are the only two fats which enter as such into the dietary of the people of Bengal. Mustard oil is taken throughout the province, in towns as well as in villages, by the rich as much as by the poor. Ghee is much more used in the towns than in the villages and by the richer and the more well-to-do than by the mass. Both are used for culinary purposes, ghee particularly for c...