Biossíntese de vitaminas em frutos e hortaliças
DOI:
https://doi.org/10.30969/acsa.v8i4.246Palabras clave:
Agronomia, Fitotecnia, Pós-colheitaResumen
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.
Referencias
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