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Vitamin C (ascorbic acid) is a water soluble vitamin found in citrus fruits and green vegetables and deficiency of which is the cause of scurvy
Deoxyguanosine
Strong reducing properties characterizing ascorbic acid result from the presence of double bonds at the C2 and C3 carbons, as well as four
Ascorbic acid, along with glutathione, is an important nonenzymatic antioxidant/reductant in the water-soluble compartment of cells
Co-enzymes are usually loosely bound and organic
A possible interaction with ascorbic acid has been reported to be detrimental to the vitamin, especially under heating conditions
Deficiencies in this coenzyme form of vitamin B 12 result in increased amounts of methylmalonyl
A molecular entity capable of donating a hydron to an acceptor (Br o nsted base)
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the hydrolysis of CoA thioester has a positive G°, the hydrolysis is endergonic and unfavorable c
Related to this oxidation -reduction ( redox) potential, two major functions of vitamin C are as an antioxidant and as an enzyme cofactor (1)
A randomized, double Much ascorbic acid is lost in cooking, but the loss can be reduced by cooking quickly in small amounts of water, or steaming foods with the pot covered tightly
Coenzymes can be vitamin-derived, such as from B-vitamins and vitamin C
The introduction of coenzyme Q 0, ascorbic acid, and 2-O-α-D-glucopyranosylascorbic acid addi-tives decreases the radiation-chemical yields of H 2 P (Table 1)
The bioavailability of vitamin C is high at lower doses as shown below, but drops to less than 50% at higher doses
1: Bioavailability of vitamin C 5
(TPP), the coenzyme for the transfer of active aldehyde in carbohydrate metabolism and decarboxylation of α-keto acids such as pyruvate