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July 1919

THE ANTISCORBUTIC PROPERTY OF FRUITSI. AN EXPERIMENTAL STUDY OF DRIED ORANGE JUICE

Author Affiliations

ROCHESTER, N. Y.
From the Department of Physiology, University of Rochester.

Am J Dis Child. 1919;18(1):30-41. doi:10.1001/archpedi.1919.04110310033006
Abstract

INTRODUCTION  For a long time it has been known that green vegetables and the juice of certain fresh fruits protect man against scurvy. These materials have been shown to be potent not only in a curative way, but also as preventive agents. Of the whole list of foods which protect against this deficiency disease, orange juice stands out as the most effective according to the evidence available at this time. The orange, because of its strong antiscorbutic property, deserves a place in the list of essential foods. To some extent, however, the use of this fruit is a problem in economics. If any means can be found of preserving orange juice so that it will still retain its original property, it is highly probable that this valuable food can be marketed at a price within the reach of all classes.Any attempt made to conserve the citrus fruits as well

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