新西兰园艺与食品研究所2007年8月31日消息，新西兰园艺与食品研究所的一个研究小组近日从不可食用的奇异果中提取了最后一种在维生素C生物合成中未被发现的酶，并证明了这种酶能控制植物中维生素C的水平。研究人员将利用这项新的认知来识别分子标记，以使他们能选择并培育含有高水平维生素C的水果。这项科技将能为消费者提供一个天然、便利并健康的机会来提高大众的维生素C摄取量，同时还可以从食用的水果中得到更多的好处。（国际情报研究室译）
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IMPORTANT ENZYME IN VITAMIN C BIOSYNTHESIS DISCOVERED
Vitamin C is an essential vitamin that the body needs to perform crucial metabolic functions that help rebuild body tissues and fight infection and disease. Deficiency in Vitamin C can cause the sailor disease called scurvy. Vitamin C was discovered in the early 1930s and is plentiful in fresh fruits. Vitamin C pills are popular but their overdose can injure the kidney. Fruit source is preferred since the Vitamin is absorbed slowly and efficiently in the body and fruits provide other healthy nutrients as well as fiber.
Recently, a Horts Research team in New Zealand isolated from unedible kiwifruit variety the last undiscovered enzyme in the pathway in Vitamin C biosynthesis and proved that the enzyme controlled Vitamin C levels in plants. Dr. Sean Bulley and the other scientists in the research team will use this new knowledge to identify molecular markers that will enable them to select and breed fruits that contain high levels of Vitamin C. This technology can therefore provide consumers a natural, convenient and healthy opportunity to increase their Vitamin C intake, while also enjoying all the added benefits of eating whole fruits.
