Publishers 2011. Available from: http://www.crcnetbase.com (accessed 2 October 2016) DOI: 10.1201/b11436-5.
Martínez-Hernández, G. B., Artés-Hernández, F., Colares-Souza, F., Gómez, P. A., García-Gómez, P., Artés F. (2013). Innovative cooking techniques for improving the overall quality of Kailan-Hybrid broccoli. Food Bioproc. Technol., 6 (8), 2135–2149.
Moor, U., Karp, K., Poldma, P., Pae, A. (2005). Cultural systems affect content of anthocyanins and vitaminC in strawberry fruits. Eur. J. Horticult. Sci., 70 (4), 195–201.
Gaļina Zvaigzne, Daina Kārkliņa, Joerg-Thomas Moersel, Sasha Kuehn, Inta Krasnova and Dalija Segliņa
, A. (2008). The effects of thermal and non-thermal processing on vitaminC, carotenoids, phenolic compounds and total antioxidant capacity in orange juice. Tree and Forestry Science and Biotechnology, 2 (Special Issue 1), 128–134.
Gama, J. T., Sylos, C. M. (2005). Major carotenoid composition of Brazilian Valencia orange juice: Identification and quantification by HPLC. Food Res. Int., 38 , 899–903.
Gorinshein, S., Martin-Belloso, O., Park, Y. S., Haruenkit, R., Lojek, A., Ciz, M., Caspi, A., Libman, I., Trakhtenberg, S. (2001). Comparison of some
Māra Dūma, Ina Alsiņa, Laila Dubova and Ieva Erdberga
consumption tomato cultivars. Food Bioprocess Technol ., 6 , 391–402.
Gautier, H., Diakou-Verdin, V., Benard, C., Reich, M., Buret, M., Bourgaud, F., Poessel, J. L., Caris-Veyrat, C., Genard, M. (2008). How does tomato quality (sugar, acid, and nutritional quality) vary with ripening stage, temperature, and irradiance? J. Agric. Food Chem ., 56 , 1241–1250.
George, B, Tourniaire, F., Gautier, H., Goupy, P., Rock, E., Caris-Veyrat, C. (2011). Changes in the content of carotenoids, phenolic compounds and vitaminC during technical processing and lyophilisation
Ingrīda Augšpole, Tatjana Rakčejeva and Ilze Grāmatiņa
Anonymous (1995). Method 46-12. Crude Protein-Kjeldal Method Boric Acid Modification. Approved Methods of the American Association of cereal Chemists. 9th ed. Vol. l. St. Paul, Minnesota: AACC Inc. pp., 487-520.
Ajibola, V. O., Babatunde, O. A., Suleiman, S. (2009). The effect of storage method on the vitaminC content in some tropical fruit juices. Trends Appl. Sci. Res ., 4 (2), 79-84.
Belitz, H. D., Grosch, W., Schieberle, P. (2008). Lehrbuch der Lebensmittelchemie , 6. Auflage. Berlin
Birch and maple saps contain carbohydrates and organic acids, B complex vitamins and vitamin C, tannins, flavonoids, glycosides and mineral substances. The aim of the study was to quantitatively determine the concentrations of bioactive compounds and mineral substances in Latvian birch (Betula pendula Roth.) and maple (Acer platanoides L.) saps. Electrical conductivity was determined (629 and 967 S/cm in birch and maple saps, respectively) to characterise the total amount of mineral substances. In birch and maple saps the titratable acidity (0.50 and 0.70 mmol of NaOH per litre of sap, respectively) and formol number (0.25 and 0.20 mmol NaOH per litre of sap, respectively) were determined. The protein concentration was found to be higher in maple sap (171 and 127 mg/l, respectively). The antioxidant concentration, determined using quercetin as a standard, was 0.35 mg of quercetin equivalents (QE)/l in birch sap and 0.77 mg QE/l in maple sap. In conclusion, Latvian maple sap contains more bioactive and mineral compounds than birch sap. Latvian birch sap contains up to 20% more glucose and fructose than birch sap produced in Finland, but Latvian maple sap contains 10 to 40% less sucrose than sap produced in North America.
Citrus fruit or juice can be an excellent source of health-promoting substances at breakfast. A 150-200 ml glass of orange juice daily provides many nutrients required for good human health. As has been reported, vitamin C, thiamine (vitamin B1), riboflavin, vitamin A, vitamin D, vitamin E, pantothenic acid, vitamin B6, folate are present in oranges. Citrus juices also provide minerals - calcium, potassium, iron, zinc, magnesium, copper, and phosphorous, which are part of the vital enzyme system of the human body. In addition, several compounds - flavonoids and other health-promoting substances are present in citrus fruit. There are hundreds of useful products and substances with properties, which have origin in citrus products. There are also many patents for helpful products to be made from citrus substances. Treatment of major inflammation-related ailments target on phytochemicals involved in oxidative stress, metabolic syndrome (diabetes), cardiovascular diseases, bone health (osteoporosis), skin aging, cognitive function and brain diseases, aging, allergy and immune function and cancer. A clinical study published shows that orange juice and hesperidin increase nitric oxide production in human. Orange juices have been shown to provide several important health benefits, particularly for the cardiovascular system, bone and skin health, brain health, cognitive functions, aging, and also cancer. However, the number of clinical studies available remains limited and significant efforts are necessary to provide irrefutable proof of these benefits in human
Svetlana Vasiļjeva, Nadežda Bērziņa and Inesa Remeza
Hill, C.H. (1979). Dietary influences on resistance to salmonella infection in chicks. Fed. Proc. , 38 , 2129-2133.
Hogenkamp, H.P.C. (1980). The interaction between vitamin B 12 and vitaminC. Amer. J. Clin. Nutr. , 33 , 1-3.
Hutton, M. (1983). Sources of cadmium in the enviroment. Ecotox. Environ. Saf. , 7 (1), 9-24.
Järup, L., Berglund, M., Elinder, C.G., Nordberg G., Valter M. (1998). Health effects of cadmium exposure. A review of the literature and a risk estimate. Scand. J
., 189 , 179-185.
Duarte, T. L., Lunec, J. (2005). When is an antioxidant not an antioxidant? A review of novel actions and reactions of vitaminC. Free Radic Res ., 39 , 671-686.
Eichhorn, F., Zelmanovski, S., Lew, E., Kutenberg, A., Fancas, B. (1961). Improvement of uric acid determination by the carbonate method for serum and urine. J. Clin. Pathol ., 14 , 450-452.
Eisner, C., Faulhaber-Walter, R., Wang, Y., Leelahavanichkul, A., Yuen, P. S. T., Mizel, D, Star, R. A., Briggs, J. P., Levine, M., Schnermann, J. (2010
of phenolic compounds from parsley ( Petroselinum crispum ) flakes using a pressurized liquid extractor. Food Chem., 107 , 745–752.
Martin-Belloso, O., Odrizola-Serrano, I., Soliva-Fortuny, R. (2012). VitaminC. In: Handbook of Analysis of Active Compounds in Functional Foods . Chapter 11. Nollet, L. M. L., Toldra, F. (eds.). CRC Press Taylor& Francis Group, pp. 195–218.
Mazzeo, T., N’Dri, D., Chiavaro, E., Visconti, A., Fogliano, V. (2011). Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of
Thomas Meisgen, Ewald Roemer, Lynda L. Conroy, Jeroen Hostens, Marie Vasquez, Andreas Humeny, Michaela Moehring, Walter K. Schlage and Michael Kasper
30. Bader, N., A. Bosy-Westphal, A. Koch, G. Rimbach, A. Weimann, H.E. Poulsen, and M.J. Müller: Effect of Hyperbaric Oxygen and VitaminC and E Supplementation on Biomarkers of Oxidative Stress in Healthy Men; Br. J. Nutr. 98 (2007) 826-833.
31. Vasquez, M.Z.: Recommendations for Safety Testing with the in Vivo Comet Assay; Mutat. Res. 747 (2012) 142-156.
32. Gil, L., W. Siems, B. Mazurek, J. Gross, P. Schroeder, P. Voss, and T. Grune: Age-Associated Analysis of Oxidative Stress Parameters in Human