| Autor: |
Sauberlich HE; Department of Nutrition Sciences, University of Alabama, Birmingham 35294., Wood SM, Tamura T, Freeberg LE |
| Jazyk: |
angličtina |
| Zdroj: |
The American journal of clinical nutrition [Am J Clin Nutr] 1991 Dec; Vol. 54 (6 Suppl), pp. 1319S-1322S. |
| DOI: |
10.1093/ajcn/54.6.1319s |
| Abstrakt: |
D-Erythorbic acid is an epimer of L-ascorbic acid, but lacks antiscorbutic activity. It is commonly used as a food additive, particularly in processed meat items. Except for high-performance liquid chromatography (HPLC) methodology, the commonly used analytical procedures to measure vitamin C do not distinguish between the two isomers. A study with seven adult women demonstrated that the concentration of erythorbic acid present in food items commonly consumed was sufficient to produce interference in plasma vitamin C analyses. With the meals used, 7-23% of the apparent vitamin C in plasma obtained 2 h after the ingestion of the meals was actually erythorbic acid when analyzed by HPLC. To avoid falsely high plasma-serum vitamin C values as a result of erythorbic acid ingestion, the analyses should be conducted on overnight fasting blood specimens or with the use of an HPLC-amperometric method. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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