Plant L-ascorbic acid: Chemistry, function, metabolism, bioavailability and effects of processing

Journal of the Science of Food and Agriculture

Volumn 80, Issue 7, 2000, Pages 825-860

  Davey, Mark W ^a   Van Montagu, Marc ^a   Inzé, Dirk ^a   Sanmartin, Maite ^b,g   Kanellis, Angelos ^b,g   Smirnoff, Nicholas ^c   Benzie, Iris Frances Forster ^d   Strain, John J ^e   Favell, Derek ^f   Fletcher, John ^f  

^a DEPARTMENT OF PLANT SYSTEMS BIOLOGY   (Belgium)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^c UNIVERSITY OF EXETER   (United Kingdom)

^d HONG KONG POLYTECHNIC UNIVERSITY   (Hong Kong)

^e UNIVERSITY OF ULSTER   (United Kingdom)

^f UNILEVER RESEARCH   (United Kingdom)

^g INSTITUTE OF MOLECULAR BIOLOGY AND BIOTECHNOLOGY   (Greece)

Author keywords

Bioavailability; Biosynthesis; L ascorbate; Plants; Vitamin C

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; BIOAVAILABILITY; FOOD PROCESSING; FOOD STORAGE; METABOLISM; OXIDATIVE STRESS; PLANT;

ANIMALIA; MAMMALIA;

EID: 17144474622     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(20000515)80:7<825::AID-JSFA598>3.0.CO;2-6     Document Type: Review

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