Journal of Nutrition

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Journal of Nutrition Vol. 18 No. 1 July 1939, pp. 99-104
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The Anti-Acrodynic Properties of Certain Foods1

Howard A. Schneider, J. Katherine Ascham, Blanche R. Platz and H. Steenbock

Department of Biochemistry, College of Agriculture, University of Wisconsin, Madison

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.

1 Published with the approval of the director of the Wisconsin Agricultural Experiment Station.

Manuscript received 27 February 1939.




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