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Functions as an antioxidant and cofactor in redox reactions.
Through dietary sources like fruits and vegetables.
Can lead to scurvy, characterized by skin impairment.
The primary pathway for ascorbate biosynthesis in plants.
Enhances iron absorption, crucial for various metabolic processes.
Improves fruit quality and stress tolerance.
Plants use a dehydrogenase instead of an oxidase, avoiding H2O2 production.
Acts as a cofactor for enzymes that hydroxylate proline residues.
Ascorbate precursors are also used in forming cell wall components.
Varies by species; can increase or decrease depending on the fruit.
Increases ascorbate biosynthesis to detoxify reactive oxygen species.
Controls the translation of GGP mRNA based on ascorbate levels.
Provides substrates for ascorbate synthesis during fruit ripening.
Involved in activating mechanisms that regulate gene expression.
Fruits and vegetables, with tomatoes being a significant contributor.