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IFST 16/11/18 Food cooking methods contribute to the reduced vitamin C content of foods prepared in hospitals and care facilities: a systematic review. Recent cases of scurvy within health care have been reported internationally.

IFST 16/11/18 Food cooking methods contribute to the reduced vitamin C content of foods prepared in hospitals and care facilities: a systematic review

One potential reason is vitamin C losses associated with food cooking methods. This review systematically synthesised the published literature to determine the extent that vitamin C in food is lost secondary to food cooking methods used in hospitals or care facilities. ABUNDANCE AND HEALTH - Le guide complet de la vitamine C. LCI 21/08/19 Scorbut : 3 cas diagnostiqués à Nice, la maladie fait-elle son grand retour ?

FRANCE 3 21/08/19 Nice : trois patients atteints de scorbut en l'espace de six mois. BFMTV 21/08/19 La maladie du scorbut fait son retour en France. OUEST FRANCE 20/08/19 Le scorbut, une maladie oubliée qui fait son retour en France. FRANCE 2 17/06/19 "Cash Investigation" : des fruits et légumes pauvres en nutriments - En un demi-siècle, les tomates auraient perdu plus de 50% de leur apport en vitamine C. En cause : la culture hors-sol et les semences standardisées. LE POINT 20/08/18 Le scorbut, une maladie qu'on pensait disparue, fait son retour !

Nutrients 2018, 10(3), 320; Food Sources and Potential Determinants of Dietary Vitamin C Intake in Chinese Adults: A Cross-Sectional Study. 1.

Nutrients 2018, 10(3), 320; Food Sources and Potential Determinants of Dietary Vitamin C Intake in Chinese Adults: A Cross-Sectional Study

Introduction Vitamin C, also known as ascorbic acid, is a water-soluble vitamin naturally present in some foods, particularly fruits and vegetables. It is used as a food additive and is available as a dietary supplement [1]. VKM_NO 05/04/16 Assessment of dietary intake of vitamin C and calcium in the Norwegian population. In the assessment of vitamin C, VKM uses the Norwegian recommendations for intakes, and the acceptable dose for supplemental vitamin C from EFSA for adults and the tolerable upper intake levels established by the IOM for children and adolescents.

VKM_NO 05/04/16 Assessment of dietary intake of vitamin C and calcium in the Norwegian population.

Daily intakes of vitamin C from diet and supplements are estimated from nationwide dietary surveys performed in selected age groups: Adults 18-70 years, adolescents aged 13 years, and children aged 2, 4, and 9 years. Not all age-groups in the Norwegian population reach the recommended intake of vitamin C. At the 5th percentile, only 13-year-olds have an intake of vitamin C from food alone above the recommendations. ITALIAN JOURNAL OF FOOD SAFETY - 2016 - The use of ascorbic acid as a food additive: technical-legal issues. Abstract Ascorbic acid (C6H8O6) is an organic compound belonging to the family of monosaccharide.

ITALIAN JOURNAL OF FOOD SAFETY - 2016 - The use of ascorbic acid as a food additive: technical-legal issues

It is highly soluble in water, and is often called one of the secrets of the Mediterranean diet. Ciênc. saúde coletiva vol.22 no.2 Rio de Janeiro Feb. 2017 Improvement the nutritional status of pre-school children following intervention with a supplement containing iron, zinc, copper, vitamin A, vitamin C and prebiotic. Aquaculture Reports Volume 3, May 2016 Effect of different levels dietary vitamin C on growth performance, muscle composition, antioxidant and enzyme activity of freshwater prawn, Macrobrachium malcolmsonii. <div class="msgBox" style="margin-top:10px;"><span class="errMsg"><div>JavaScript is disabled on your browser.

Aquaculture Reports Volume 3, May 2016 Effect of different levels dietary vitamin C on growth performance, muscle composition, antioxidant and enzyme activity of freshwater prawn, Macrobrachium malcolmsonii

Please enable JavaScript to use all the features on this page. This page uses JavaScript to progressively load the article content as a user scrolls. Journal of Oncological Science Volume 1, January 2016 High-dose vitamin C and cancer. Abstract Vitamin C (ascorbic acid, ascorbate) is a basic compound that is of great importance with its role in various enzymatic reactions including the synthesis of collagen, as well as with its redox functions.

Journal of Oncological Science Volume 1, January 2016 High-dose vitamin C and cancer

Vitamin C has become the center of interest in cancer studies, in consequence of the facts that connective tissue changes and vitamin C deficiency were first alleged to be associated with cancer in the 1950s; and that high doses of vitamin C was asserted to be cytotoxic for cancer cells, later on. NATIONAL INSTITUTES OF HEALTH 17/02/16 Vitamin C Fact Sheet for Consumers. What is vitamin C and what does it do?

NATIONAL INSTITUTES OF HEALTH 17/02/16 Vitamin C Fact Sheet for Consumers

Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. Free radicals are compounds formed when our bodies convert the food we eat into energy. People are also exposed to free radicals in the environment from cigarette smoke, air pollution, and ultraviolet light from the sun.

National Institute of Public Health (PL) - 2013 - EVALUATION OF VITAMINS A, C AND E CONTENT IN DIETS OF ADOLESCENTS LIVING IN WARSAW, POLAND. LWT - Food Science and Technology Volume 75, January 2017, Pages 9–16 Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice. <div class="msgBox" style="margin-top:10px;"><span class="errMsg"><div>JavaScript is disabled on your browser.

LWT - Food Science and Technology Volume 75, January 2017, Pages 9–16 Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice

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