Abstract
ACCORDING to the Journal of the American Medical Association of February 20, Dr. Moura Campos, professor of physiology at the University of Sao Paulo, is conducting a series of researches on the vitamin content of Brazilian foods and on the practical importance of the different vitamins. In a recent paper he showed that thiamine and riboflavin act in association to help in the utilization of the food material by stimulation of the appetite and increase in the assimilation of food. His experiments prove that the presence of thiamine is necessary to the utilization of riboflavin. Thiamine alone cannot maintain the growing capacity. Mandioquinha (Chærophyllum bulbosum) contains riboflavin but not thiamine, while goiaba (Psidium guajava) contains both thiamine and riboflavin. Experiments showed that the growth of rats was well maintained when they were fed on goiaba alone.
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Vitamin Content of Brazilian Foods. Nature 151, 584 (1943). https://doi.org/10.1038/151584b0
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DOI: https://doi.org/10.1038/151584b0