Possible Interaction: Sodium Chloride and Vitamin C

“ Ascorbic acid alone had a little effect on sporangial formation and release, but when combine with NaCl the developmental processes were improved.”

“However, the combined effect of NaCl and ascorbic acid significantly enhanced and reduced total protein content at low and high concentrations, respectively.”

“ NaCl and ascorbic acid in combination improved the tolerance of S. parasitica to high levels of salinity.”

“Protease activity of S. parasitica was significantly reduced at all NaCl concentrations, whilst ascorbic acid significantly increased and inhibited it at low concentrations and at moderate and high concentrations, respectively.”

“The combination of NaCl and ascorbic acid significantly increased the accumulation of free amino-acids at low and moderate concentrations, but decreased them at high concentrations.”

“The synergistic effect of NaCl and ascorbic acid improved and overcomed the symptoms of oogonial plasmolysis.”

“The Grovac process showed that various treatment combinations of AA and NaCl resulted in a 1.2 to 2.3 CFU/g log reduction of microbial counts associated with catfish fillets.”

“It was concluded that the addition of vitamin C to the chicks' rations reduces the incidence of ascites caused by toxic dietary levels of sodium chloride.”

“These results suggest that ascorbic acid , as used in these studies, had a bone salt mobilizing influence.”

“ AA and CA treatment effectively inhibited the initial populations of microorganisms including total aerobic bacteria, lactic acid bacteria, and yeast and molds in salted Chinese cabbage during storage.”

“These results suggest that treatment with AA could help maintain the quality of salted Chinese cabbage during the storage period.”

“Moderate water deficit (MWD) and 100 mM NaCl increased significantly leaf total phenolic, flavonoid and ascorbic acid contents.”

“50 and 150 mM NaCl increased the GST activity, AsA and GSH accumulation in Atgstf9 seedlings more pronounced than in Wt plants.”

“Treatment of 40 mM and 80 mM NaCl significantly decreased the content of ascorbic acid and total phenolic as well as antioxidant activity, but did not affect glucoraphanin, sulforaphane and myrosinase activity compared to the control.”

“Moreover, this study found that vitamin C as a natural antioxidant could effectively quench free radicals and inhibit the oxidation of lipid in NaCl and lecithin solutions as model systems under PEF processing, representing a way to minimize the impact of PEF treatment on food qualities.”

“Furthermore, exogenous addition of ascorbic acid to NaCl or mannitol media induced a significant increase in the contents of ascorbate and glutathione and enzymatic antioxidant activities, in particular, in beans treated with the three highest concentrations of NaCl or mannitol, throughout the period of the experiments (12 days).”