Effect of heating on vitamin c content of some selected vegetables
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Vitamin C occurs naturally in many fruits and vegetables particularly in sorrel, tomatoes, spinach, green paper, cabbage etc. it has a number of biochemical and physiological functions in the body which are largely dependent on its ability to provide reducing equivalents in various biochemical reactions, while it deficiency in human lead to a disease known as scurvy, whose symptoms include hemorrhaging especially in gums and skin, loosening of the teeth, joint pains and exhaustion [2] Vitamin C is required for the prevention of scurvy and maintenance of healthy skin, gums and blood vessels. Vitamin C is also known to have many biological functions in collagen formation, absorption of inorganic iron, reduction of plasma cholesterol level, inhibition of nitrosamine formation, enhancement of the immune system, and reaction with singlet oxygen and other free radicals
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