History of Ascorbic Acid
In the mid-1700s, Royal Navy surgeon James Lind conducted controlled dietary trials and found that citrus fruits could cure people with scurvy. However, it was not until the early 1900s that experimental scurvy was first produced in guinea pigs through dietary restriction and was shown to be prevented by feeding the animals fresh fruits and vegetables. In the early 1930s, vitamin C was isolated from fruits and vegetables and adrenal cortex and named “hexuronic acid,” which was shown to help scurvy in guinea pigs, and was later renamed ascorbic acid to reflect its antiscorbutic properties. Vitamin C was first chemically synthesized in the laboratory in 1933, and since the mid-1930s, the question of the comparative bioavailability of synthetic versus natural vitamin C obtained from food in animal models and humans has been under consideration.
Production of ascorbic acid in the laboratory
Eighty percent of the world's supply of ascorbic acid is produced in China. Ascorbic acid is prepared in industry from glucose (sugar) using a method based on the historic Reichstein process. In the first of the five-step process, glucose is catalytically hydrogenated to sorbitol (a sugar alcohol), which is then oxidized by the microorganism Acetobacter suboxydans to sorbose. This enzymatic reaction oxidizes only one of the six hydroxy groups. Two routes are available from this point. Product processing ACETONE in the presence of an acid catalyst, it converts the four remaining hydroxyl groups into acetals. The unprotected hydroxyl group is oxidized to a carboxylic acid by reaction with the catalytic oxidant TEMPO (regenerated sodium hypochlorite — a bleaching solution).
Historically, industrial preparation via the Reichstein process used potassium permanganate as a bleaching solution. Acid-catalyzed hydrolysis of this product performs the dual function of removing the two acetal groups and lactonizing the ring closure. This step yields ascorbic acid. Each of the five steps has a higher yield than the 90%.
A more biotechnological process, first developed in China in the 1960s but further developed in the 1990s, bypasses the use of acetone protecting groups. Second a genetically modified type of microbe, such as the Erwinia mutant, among others, oxidizes sorbose to 2-ketogluconic acid (2-KGA), which can then undergo ring-closing lactonization via dehydration. This method is used in the predominant process used by the ascorbic acid industry in China, which supplies 80% of the world's ascorbic acid. American and Chinese researchers compete in creating mutants which can perform a one-pot fermentation directly from glucose to 2-KGA, bypassing both the need for a second fermentation and the need to reduce glucose to sorbitol.
In simple language, this means this to you:
It starts with genetically modified corn sugar, then it is treated with acetone, one of the most toxic chemicals there is. It is further oxidized with the acid used to make plastic. And at the end, they bleach it with chlorine, which is used in households for cleaning. And they produce it in CHINA. So, Vitamin C is sugar treated with chemicals used to make plastic, with acetone and chlorine, and is called ascorbic acid. A beautiful, white, clean powder from which every product with vitamin C is made and can be bought at any pharmacy.
Ascorbic acid is used as a product intended for beverage treatment. It is in the form of a white, odorless crystalline powder. Ascorbic acid is an anti-oxidation agent that preserves and intensifies at the same time aromas of wine.
Ascorbic acid serves
and in bees to prevent calcareous deposits. In the case of prevention, add u sugar cookies or in syrup. And it is great to give when moving bees, because it reduces stress in the bees themselves.
One interesting thing in almost every one bread which is sold in the store, there is an additive E300, which is actually Ascorbic acid.
What can be the consequences of taking Ascorbic acid?
Ascorbic acid can increase the risk of kidney stones if taken in excess.1 It can also cause diarrhea and stomach problems such as cramps and ulcers.2 Those who suddenly stop taking doses of vitamin C greater than 500 mg per day risk developing a vitamin C deficiency - probably because the body becomes dependent on higher doses of vitamins.3 Their gums can bleed easily when brushing their teeth.
Natural sources of all vitamins, especially vitamin C
Vitamin C from fruits and vegetables is also called "cement for cells", because it not only fights infections, but also keeps the organs in your body in one place, because it stimulates the production of collagen. Vitamin C increases the level of HDL and decreases the level of LDL, and activates the process of converting cholesterol into bile salts. Taking 1-2 g per day can reduce cholesterol levels by 30% (which is 400 or more). Vitamin C also reduces the level of triglycerides. Vitamin C (found only in foods of plant origin) has the power to prevent the conversion of nitrates and nitrites and nitrosamines. Vitamin C can reduce the amount of copper present in the body.
Vinson and Bose studies conducted by pharmacokinestical study in guinea pigs and found an increase of 148% in plasma vitamin C when given as a substrate for citrus fruits. They also observed that the citrus fruit group showed a delayed uptake of vitamin C in plasma compared to the synthetic vitamin C (ascorbic acid) group.
A comparative bioavailability study, using the Gulo mouse model, investigating vitamin C uptake from kiwifruit gel compared to synthetic vitamin C. Kiwi extract, which is rich in flavonoids, was found to provide significantly higher levels of vitamin C in serum, leukocytes, heart, liver and kidney than Ascorbic acid, which indicates synergistic activity of the whole fruit. None were observed the difference between the two interventions with regard to the intake of vitamin C in the brain. Indeed, there is significant retention of vitamin C in the brain during food depletion (fasting), indicating a vital role for vitamin C in the brain. Therefore, a significant proportion of animal studies show increased circulation and levels of vitamin C in organs in the presence of flavonoids obtained from food (fruits and vegetables).
Vitamin C from fruits and vegetables can improve glucose tolerance and lower sorbitol levels in diabetics. Sorbitol is a type of sugar that accumulates in the eyes and damages them as well as nerves and kidneys.
If you don't get enough vitamin C, hypovitaminosis can occur in the body, i.e. lack of vitamin C. If vitamin C is completely missing in the body, it occurs a state of chronic hypovitaminosis which is called avitaminosis C. Deficiencies of vitamin C cause fatigue, weakness, weight loss, weak myalgiapain and arthralgia, irritability, a if are state lack continue longer time it can come to anemia, tendencies infections, weak healing wound, degeneration arm, appearancee atherosclerotic plaques, bleeding capillary, neurologicalh disordera (hypochondria, hysteria, depression) and scurvy.
As a result of long-term vitamin C deficiency, the state it encompasses impossibility collagen formation, i.e. a disease called scurvy. In order for collagen mogao to do his task in the body, it needs vitamin C, abnot vitamin C collagen is too unstable, which causes changes in the bones and blood capillaries; bones become brittle, joints swell, teeth become wobbly, and gums are swollen and bleed, are created brown spots on the skin and arrivaland bleeding from the mucous membranes. In addition to the above symptoms, there may also be: until the appearance hypochromic anemia(due to iron deficiency). Man looks pale, feels depressed,
partially is stationary and have stains on the skin (most on thighs and feet). Advanced scurvy causes open, festering wounds and loss of teeth, and may result and
by death. The first symptoms of scurvy appear a month to 6 months after cessation intake of sufficient amounts of vitamin C through raw fruits and vegetables.
Foods rich in vitamin C
Food Quantity mg
Kamu kamu berries 100g 2800
Rosehip 100g 2000
Acerola cherry 100g 1600
Sweet red pepper, raw 1 medium 141
Orange juice, fresh 1 cup 124
Broccoli, cooked 1 cup 98
Grapefruit 1 piece 94
Strawberries 1 cup 82
Kiwi 1 piece 75
Orange 1 medium 70
Sweet green pepper, raw 1 medium 66
Broccoli, pieces raw 1/2 cup 41
Raspberries 1 cup 31
Blackberries 1 cup 30
Sweet potatoes, boiled 1 medium 28
Kale, boiled 1/2 cup 27
Tomato 1 piece 24
Cabbage, raw 1 cup 23
Baked potato 1 medium 16
Banana 1 medium 10
One of the best sources of c-complex is SUPER C PLUS, you can read more about it HERE.
Vitamin C and infections
Vitamin C stimulates the work of our immune system and kills bacteria. If there is enough of it, almost all cells in our body receive support from this vitamin, but interferon, antibodies and white blood cells benefit the most. (leukocytes), which lose vitamin C during the disease.(4) It is possible to successfully treat furunculosis, which manifests itself as an ugly skin infection that results in numerous ulcers on the skin. Vitamin C is successful in the case when we have white blood cells damaged by infection. One gram of vitamin C given at a time would completely clear the skin[5] However, ulcer victims whose white blood cells are functioning normally do not benefit much from such treatment.
Marathon runners with one gram a day of vitamin C can avoid upper respiratory tract infections that usually occur after the competition[6]
Viral infections
Vitamin C could be an unusually good remedy against viral infections such as chronic fatigue syndrome, hepatitis and various types of herpes and even AIDS. There is a rule for viral infections intestinal tolerance developed by Robert F. Cathcart. The greater the intestinal tolerance, the more vitamin C we can tolerate. When the body has too much vitamin C, the intestines relax and cause temporary diarrhea, and the more serious the disease, the greater the tolerance. In severe cases of mononucleosis, hepatitis or AIDS, patients can take more than 50 grams of vitamin C without causing diarrhea.[7]
Bacterial infections
Vitamin C equally fights against bacterial infections. The immune system provides a good response to vitamin C, which is good because it is sometimes difficult to distinguish viral or bacterial pneumonia or bronchitis. Vitamin C copes well with unpleasant respiratory tract infections.[8] In acute and infectious attacks, if the immune system works smoothly, it will overcome both challenges. This is exactly the strategy that should be used at the first signs of an illness, regardless of whether it is a viral or bacterial infection.
Cold
Evidence from more than twenty studies supports the claim of reducing the severity of cold symptoms. However, vitamin C does not cure colds. One gram of vitamin C per day can shorten the duration of a cold by about 20%,[9] if the doses are increased to 6 grams, vitamin C is shown to be somewhat more effective in reducing cold symptoms and shortening their duration.
Asthma and allergy
Vitamin C in daily amounts of one gram, it begins to act as an antihistamine.[10] However, the results of vitamin C consumption in terms of minor allergic reactions do not have to be noticed for weeks.
More than seven studies indicate that daily doses of 1-2 grams of vitamin C improve lung function and reduce the risk of asthma attacks.[11] An equal amount according to a double-blind test protects the bronchial passages and lungs from low temperature, hay fever and smog.[12] Two grams of vitamin C per day in a group of children and adolescents completely eliminated asthma caused by physical exertion.[13]
Carcinoma
Many consider vitamin C to be the strongest anticarcinogenic nutrient.[14] Vitamin C has become famous in this field of medicine for preventing the formation of nitrosamines, a carcinogenic substance. Nitrosamine is created in the body from nitrates, which are found in processed meat foods, tobacco, but also in natural gastric secretions. The action of vitamin C here contributes to the prevention of cancer in the stomach and gastrointestinal system. A gram or more of ascorbate per day reduces the risk of stomach cancer and pre-tumor lesions.[15] Vitamin C protects against breast cancer.[16] cervical cancer and pre-tumor cell changes (cervical dysplasia). Insufficient consumption of this vitamin increases the risk of pancreatic cancer, while an optimal dose reduces this risk.
Eighty-eight population studies have shown that vitamin C can prevent the following malignant diseases: colon cancer, bladder cancer, endometrial cancer and esophageal cancer.[17]
In people with cancer in the final stage, vitamin C improves the quality of the remaining life and prolongs it. Research was done on 100 people in the final stages of this vicious disease with an amount of 10 grams per day. They survived four times longer than expected,[18] and after only 5 days of therapy, the patients declared that they felt better, stronger and more composed, and their skin also improved. Numerous studies confirm the same for multigram doses of vitamin C.[19]
Vitamin C it is not a cure for cancer, but it helps the body by wrapping itself in tissues in a way that protects healthy cells, so carcinogenic cells have a harder time spreading over healthy tissue. It has been proven that Vitamin C can reduce the effects of conventional cancer therapies (surgical procedures, radiation and chemotherapy) which have a destructive effect on ascorbates. Vitamin C already in a dose of 40 grams enhances the positive effects of chemotherapy, and reduces the negative side effects of chemotherapy such as hair loss.[20]
Heart diseases
A small amount of vitamin C in the tissues represents a real danger of heart disease.[21] It prevents the conversion of fats into atherosclerotic deposits.[22] Prevents oxidation of low-density lipoproteins. A study was conducted on smokers who took 1 gram of vitamin C daily, which proved reduced oxidation of LDL cholesterol.[23] Another study indicates that the wall thickness of the neck carotid arteries is greatest in people who consume small amounts of vitamin C, vitamin E (almonds are an excellent source) and carotenoids.[24] Vitamin E and beta-carotene, which is found in carrots and alfi alfi, slow down the oxidation of LDL-cholesterol, and then vitamin C completely prevents it.
It has been proven that a large amount of vitamin C consumed increases concentration good HDL-cholesterol, the form that protects the arteries.[25] When used daily in a dose of two grams, a reduction in the number of abnormal arterial spasms or contractions is observed; in patients with heart disease.[26]
In order to answer the question of the effectiveness of vitamin C, cardiologists administered 500 mg of vitamin C per day to 119 patients who underwent angioplasty. It is common for one third of such patients to undergo the same operation again due to reocclusion of blood vessels, however only 14% patients had to repeat the procedure.[27]
Type II diabetes
Type II diabetes diabetes is an insulin-independent type of diabetes. The main consequence of this disease is atherosclerosis. Vitamin C does not cure diabetes, but it can have a beneficial effect, because it protects against the accumulation of cholesterol and the damage that can be caused by too much sugar - v. glycation. Sugar levels must still be controlled with a proper diet, pills and regular exercise, but according to some research, two grams of vitamin C per day has the effect of controlling sugar (v. glucose) in the blood.[28]
Addiction to drugs
Multi-gram doses of vitamin C, up to 50 grams per day, especially in combination with B-complex (inactive nutritional yeast), have proven to be good in eliminating bad symptoms during heroin withdrawal therapy. Vitamin C has proven to be safer and more effective than methadone, which actually replaces addiction to one substance with another.[29]
Other diseases
High blood pressure is one of the factors that contribute to heart disease. According to some research, a dose of one gram a day of vitamin C should reduce blood pressure.[30]
Overcoming the mental and physical consequences caused by stress depends a lot on vitamin C. The adrenal gland produces hormones needed during stressful situations. These hormones contain more ascorbate than any other part of the body. Vitamin C helps in the creation of stress hormones and protects against toxins created by their bodily conversion.
Vitamin C it does not contribute to weight loss in any way, but the weight loss process itself can certainly help. If we use various reduction diets or just reduce caloric intake by a certain number of calories and in addition we use exercise, then fat burning occurs, but in this whole process, toxins are also released. Vitamin C supports healthy weight loss by preventing oxidation and protecting the body from toxins. Finally, vitamin C also helps the liver to withstand greater efforts caused by a greater number of free radicals released during weight loss.
Uric arthritis is caused by the deposition of uric acid in the joints. Uric acid is a breakdown product of purine, which is found in meat. Gout causes joint pain and joint swelling. The only therapy is diet, while analgesics are the only solution for pain.
According to some research, vitamin C in the amount of 2 grams per day slowed down the formation of gallstones.[31]
Vitamin C provides the eyes with antioxidant protection and thus prevents the formation of cataracts and slows down their development. For such action, about 800 mg of C per day is needed in combination with vitamin E (Almonds) and natural beta-carotene (ALFA-ALFA and Carrots). Vitamin C in a dose of 500 mg also reduces eye pressure (see Glaucoma) and thus reduces the risk of developing glaucoma, which is much more common with lower concentrations of vitamin C in the body.[32]
Source of information:
1 Hendler SS. The Doctor's Vitamin and Mineral Encyclopedia. New
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2 Hendler SS. The Doctor's Vitamin and Mineral Encyclopedia. New
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8 Hunt, C, et al., International Journal of Vitamin and Nutrition Research, 1994; 64: 212-19.
9 Johnston, CS. et al., Journal of the American Dietetic Association, Aug. 1992; 92(8): 988-39.
10 Johnston, CS. et al., Journal of the American Dietetic Association, Aug. 1992; 92(8): 988-39.
11 Hatch, G, et al, American Journal of Clinical Nutrition, 1995; 61: 625S-630S.
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13 McKinney, M., Medical Tribune, June 5, 1997; 6.
14 Henson, DE, et al., Journal of the National Cancer Institute, April 17, 1991; 83(8): 547-50
15 Cohen. M., et al., Journal of the American College of Nutrition, 1995; 14(6): 576-78.
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19 Cameron. E., and A. Campbell, Chemical-Biological Interactions, 1974; 9: 285-315.
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22 Simon JA. Journal of the American College of Nutrition, 1992; 11(2): 107-25.
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25 Hallfish, J., American Journal of Clinical Nutrition, 1994; 60:100-05.
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