Biossíntese de vitaminas em frutos e hortaliças

Autores

  • Jarina Idália Avelino Dantas Universidade Federal rural do Semi-Árido
  • Cibele Araújo Pontes Universidade Federal rural do Semi-Árido
  • Grazianny Andrade Leite Universidade Federal rural do Semi-Árido
  • Paula Lidiane de Oliveira Fernandes Universidade Federal rural do Semi-Árido
  • Wallace Edelky de Souza Freitas Universidade Federal rural do Semi-Árido
  • Cristhyan Alexandre Carcia de Carvalho Universidade Federal rural do Semi-Árido

DOI:

https://doi.org/10.30969/acsa.v8i4.246

Palavras-chave:

Agronomia, Fitotecnia, Pós-colheita

Resumo

O objetivo deste trabalho foi reunir as funções das vitaminas, ressaltando suas fontes em vegetais (frutos e hortaliças), e descrevendo sobre a biossintese das vitaminas em plantas, pois são escassos trabalhos neste sentido, visando enriquecer os conhecimentos sobre bioquimica de vitaminas em frutos. O organismo não consegue produzir as vitaminas necessárias à sobrevivência dos seres vivos, sendo desta maneira necessária uma fonte externa para suprir as necessidades, estas fontes podem ser produtos de origem animal ou vegetal.  As vitaminas são divididas em dois grupos os hidrossolúveis e lipossolúveis, nestes grupos existem um grande número de vitaminas, no entanto as mais importantes são: A, B, C, D, E, K.

Referências

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2012-12-18

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v. 8 n. 4 (2012)

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Original Articles / Artigos de Pesquisa

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