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Vitamin C’s Effects to the plant

  • Author:Kathy
  • Source:www.oceanchinachem.com
  • Release on :2016-08-02


  

Vitamin C (also called L - ascorbic acid) is higher primates and a few other creatures of the essential nutrients. Ascorbic acid in most organisms can be manufactured by metabolism, but human is the most notable exceptions. The most well known is the lack of vitamin C can cause scurvy. In the organism, vitamin C is an antioxidant, protecting the body from free radicals, the threat of vitamin C is also a kind of coenzyme. Its wide range of food source for all kinds of fresh fruits and vegetables.

 

Vitamin C is an antioxidant, can helps the plants resist drought, ozone and ultraviolet light. Vitamin C protect plants from harmful side effects in photosynthesis.

 

Vitamin C can resist scurvy, therefore, also known as ascorbic acid. Is widespread fresh fruits and vegetables and one of many biological important vitamins, as a kind of highly active substances, it involved in many metabolic processes. In recent years in plant senescence and adversity and free radical damage theory study, vitamin C as an organism to corresponding member of the protection system of free radical damage, caused more people's interests. For the determination of its content, therefore, can be used as the important physiological index of anti-aging and resistance to adversity, to identify fruit quality, at the same time strain breeding has important significance.

 

 

 

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