The Anti-Acrodynic Properties of Certain Foods
- 1 July 1939
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 18 (1), 99-104
- https://doi.org/10.1093/jn/18.1.99
Abstract
Fifty-two materials have been assayed for their anti-acrodynic activity using the rat as the experimental animal. Fruits and vegetables were found to be poor sources, fish and meat fair, seeds, legumes and cereals relatively rich and certain vegetable fats extremely potent sources of anti-acrodynic activity.Keywords
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