{"id":19292,"date":"2022-10-30T14:25:42","date_gmt":"2022-10-30T12:25:42","guid":{"rendered":"https:\/\/detoksikacija-organizma.com\/?p=19292"},"modified":"2022-11-03T17:06:26","modified_gmt":"2022-11-03T15:06:26","slug":"askorbinska-kiselina-sto-je-to","status":"publish","type":"post","link":"https:\/\/detoksikacija-organizma.com\/en\/askorbinska-kiselina-sto-je-to\/","title":{"rendered":"Ascorbic acid, do you know what it is?"},"content":{"rendered":"

Povjest Askorbinske kiseline<\/strong><\/em><\/p>\n

Sredinom 1700-ih, kirurg Kraljevske mornarice James Lind proveo je kontrolirana ispitivanja prehrane i utvrdio kako agrumi mogu izlije\u010diti osobe sa skorbutom. Me\u0111utim, tek je po\u010detkom 1900-ih eksperimentalni skorbut prvi put proizveden u zamoraca putem ograni\u010denja prehrane i pokazalo se da se sprje\u010dava hranjenjem \u017eivotinja svje\u017eim vo\u0107em i povr\u0107em. Po\u010detkom 1930-ih vitamin C izoliran je iz vo\u0107a i povr\u0107a i kore nadbubre\u017ene \u017elijezde i nazvan je “heksuronska kiselina”, za koju se pokazalo da poma\u017ee kod skorbuta kod zamoraca, a kasnije je preimenovan u askorbinsku kiselinu kako bi odra\u017eavao njezina antiskorbutna svojstva. Vitamin C je prvi put kemijski sintetiziran u labaratoriju 1933. , a od sredine 1930-ih, pitanje komparativne bioraspolo\u017eivosti sintetickog u odnosu na prirodni vitamin C dobiven iz hrane u \u017eivotinjskim modelima i ljudima je predmet razmatranja.<\/span><\/span><\/span><\/p>\n

Proizvodnja Askorbinske kiseline u labaratoriju
\n<\/strong><\/em><\/p>\n

Osamdeset posto svjetske zalihe askorbinske kiseline proizvodi se u Kini. Askorbinska kiselina se u industriji priprema iz glukoze(\u0161e\u0107era) metodom koja se temelji na povijesnom Reichsteinovom procesu. U prvom od procesa od pet koraka, glukoza se kataliti\u010dki hidrogenira u sorbitol(\u0161e\u0107erni alkohol) , koji zatim oksidira mikroorganizam Acetobacter suboxydans u sorbozu. Ovom enzimskom reakcijom oksidira se samo jedna od \u0161est hidroksi skupina. Od ove to\u010dke dostupne su dvije rute. Obrada produkta ACETONOM<\/a><\/strong> u prisutnosti kiselog katalizatora pretvara \u010detiri preostale hidroksilne skupine u acetale. Neza\u0161ti\u0107ena hidroksilna skupina oksidira se u karboksilnu kiselinu reakcijom s kataliti\u010dkim oksidansom TEMPO (regeneriran natrijevim hipokloritom \u2014 otopinom za izbjeljivanje<\/strong>). <\/span><\/span><\/span><\/p>\n

Povijesno gledano, industrijska priprema putem Reichsteinovog procesa koristila je kalijev permanganat kao otopinu za izbjeljivanje. Kiselinom katalizirana hidroliza ovog proizvoda obavlja dvostruku funkciju uklanjanja dviju acetalnih skupina i laktonizacije zatvaranja prstena. Ovaj korak daje askorbinsku kiselinu. Svaki od pet koraka ima prinos ve\u0107i od 90%. <\/span><\/span><\/span><\/p>\n

Vi\u0161e biotehnolo\u0161ki proces, prvi put razvijen u Kini 1960-ih, ali dalje razvijen 1990-ih, zaobilazi upotrebu za\u0161titnih skupina acetona. Druga genetski modificirana vrsta mikroba<\/strong>, kao \u0161to je mutant Erwinia, me\u0111u ostalima, oksidira sorbozu u 2-ketoglukonsku kiselinu (2-KGA), koja se zatim mo\u017ee podvrgnuti laktonizaciji zatvaranja prstena putem dehidracije. Ova se metoda koristi u prevladavaju\u0107em procesu koji koristi industrija askorbinske kiseline u Kini, koja opskrbljuje 80% svjetske askorbinske kiseline.<\/strong> Ameri\u010dki i kineski istra\u017eiva\u010di natje\u010du se u stvaranju mutanta<\/strong> koji mo\u017ee izvesti fermentaciju u jednoj posudi izravno iz glukoze u 2-KGA, zaobilaze\u0107i i potrebu za drugom fermentacijom i potrebu redukcije glukoze u sorbitol.
\n<\/span><\/span><\/span><\/p>\n

Jednostavnim jezikom to vam zna\u010di ovo:<\/p>\n

Pocinje se sa genetski modificiranim kukuruznim secerom, zatim ga se tretira sa acetonom, jednom od najtoksicnijih kemikalija koje postoje.Dalje oksidira uz kiselinu koja se koristi za izradu plastike. I na kraju ga izbjeljuju pomocu klora koji se koristi u domacinstvu za ciscenje. A proizvode ga u KINI. Dakle Vitamin c je secer tretiran kemikalija od kojih se proizvodi plastika, sa acetonom i klorom i naziva se askorbinska kiselina. Lijepi, bijeli, cisti prah od kojega se pravi svaki\u00a0 proizvod sa vitaminom C i moze se kupiti u svakoj ljekarni.<\/strong><\/span><\/p>\n

Askorbinska kiselina se koristi kao proizvod namijenjen za tretman pi\u0107a<\/strong>. U obliku je bijelog kristalnog praha, bez mirisa. Askorbinska kiselina je sredstvo protiv oksidacije koje ujedno \u010duva i intenzivira arome vina<\/strong>.<\/p>\n

Askrobinska kiselina slu\u017ei<\/p>\n

i kod p\u010dela<\/strong> da sprije\u010di vapnenasto leglo . Kod prevencija dodaje se u \u0161e\u010derne poga\u010de<\/strong> ili u sirup . Te ju je odli\u010dno davati prilikom seljenja p\u010dela jer smanjuje stres kod samih p\u010dela .<\/p>\n

Jedna zanimljivost u skoro svakom kruhu<\/strong> koji se prodaje u du\u0107anu nalazi se aditiv E 300<\/strong>, \u0161to je zapravo Askorbinska kiselina.<\/p>\n

 <\/p>\n

Koje mogu biti posljedice od uzimanja Askorbinske kilesline?<\/strong><\/em><\/p>\n

Askorbinska kiselina mo\u017ee pove\u0107ati rizik od kamena u bubregu ako se uzima previ\u0161e.1 Tako\u0111e mo\u017ee prouzrokovati proljev i \u017eelu\u010dane tegobe poput gr\u010deva i \u010dira.2 Oni koji naglo prestanu sa uzimanjem doza vitamina C ve\u0107ih od 500 mg dnevno riskiraju\u00a0 razvijanje nedostatka vitamina C \u2013 vjerovatno zato \u0161to tjelo postaje ovisno od ve\u0107ih doza vitamina.3 Njihove desni mogu lako krvariti prilikom pranja zuba.<\/p>\n

 <\/p>\n

Prirodni izvori svih vitamina a posebno C vitamina<\/strong><\/span><\/p>\n

 <\/p>\n

\"\"<\/a>Vo\u0107e i povr\u0107e bogato je brojnim mikronutrijentima (vitaminima i mineralima), dijetalnim vlaknima i fitokemikalijama (npr. bioflavonoidima), a prisutnost nekih od njih mo\u017ee utjecati na bioraspolo\u017eivost vitamina C. Odavno je poznato da vitamin C me\u0111usobno djeluje s vitaminom E redukcijom tokoferoksilnog radikala i regeneracijom nativnog tokoferola<\/strong>. Neko vo\u0107e, kao \u0161to je kivi, sadr\u017ei relativno velike koli\u010dine vitamina E, a jedna studija na \u017eivotinjama pokazala je da vitamin E mo\u017ee o\u010duvati vitamin C<\/strong>. Dobro je poznato da vitamin C dobiven iz hrane pove\u0107ava unos ne-hem \u017eeljeza i status tijela, vjerojatno putem svoje sposobnosti redukcije \u017eeljeza iz njegovog feri u fero stanje.
\n<\/span><\/span><\/span><\/p>\n

Vitamin C iz vo\u0107a i povr\u0107a se naziva i \u201ecement za stanice\u201d, jer ne samo da se bori protiv infekcija, ve\u0107 i dr\u017ei organe u va\u0161em tjelu na jednom mjestu, zbog toga \u0161to poti\u0107e proizvodnju kolagena. Vitamin C pove\u0107ava nivo HDL-a i smanjuje nivo LDL-a, i aktivira proces pretvaranja kolesterola u \u017eu\u010dne soli. Uzimanje 1-2 g dnevno mo\u017ee smanjiti nivo kolesterola za 30% (\u0161to iznosi 400 je\u0002dinica ili vi\u0161e). Vitamin C smanjuje i nivo triglicerida.Vitamin C (nalazi se samo u namirnicama biljnog podrijetla) ima moc\u00a0 onemogu\u0107iti pretvaranje nitrata i nitrite i nitrozoamine. Vitamin C mo\u017ee smanjiti koli\u010dinu bakra prisutnu u tjelu.<\/p>\n

Studije Vinsona i Bosea koje su proveli farmakokine<\/span><\/span><\/span>ti\u010dku studiju na zamorcima i otkrili pove\u0107anje od 148%\u00a0 C vitamina u plazmi u vremenu kada se daje kao podloga za citrusno vo\u0107e. Tako\u0111er su primijetili da je grupa citrusnog vo\u0107a pokazala odgo\u0111eno primanje vitamina C u plazmi u usporedbi sa skupinom sintetskog vitamina C (Askorbinske kiseline).
\n<\/span><\/span><\/span><\/p>\n

Jedna komparativna studija bioraspolo\u017eivosti, koriste\u0107i Gulo mi\u0161ji model, istra\u017euju\u0107i unos vitamina C iz gela od kivija u usporedbi sa sintetskim vitaminom C.<\/span><\/span> Otkriveno je da ekstrakt kivija, koji je bogat flavonoidima, pru\u017ea zna\u010dajno vi\u0161e razine vitamina C u serumu, leukocitima, srcu, jetri i bubrezima nego Askorbinska kiselina<\/span>, \u0161to ukazuje na sinergisti\u010dku aktivnosti cijelog vo\u0107a<\/strong><\/span><\/span>.<\/span><\/span> Nije uo\u010dena nikakva<\/span><\/span> razlika izme\u0111u dviju intervencija s obzirom na unos vitamina C u mozak.<\/span><\/span> Doista, postoji zna\u010dajno zadr\u017eavanje vitamina C u mozgu tijekom iscrpljenosti hranom(posta), \u0161to ukazuje na vitalnu ulogu vitamina C u mozgu.<\/span><\/span> Stoga zna\u010dajan udio studija na \u017eivotinjama pokazuje pove\u0107anu cirkulaciju i razinu vitamina C u organima u prisutnosti flavonoida dobivenih iz hrane(vo\u0107a i povr\u0107a).
\n<\/span><\/span><\/span><\/p>\n

Vitamin C iz vo\u0107a i povr\u0107a mo\u017ee pobolj\u0161ati toleranciju na glukozu i sniziti nivo sorbitola kod dijabeti\u010dara. Sorbitol je vrsta \u0161e\u0107era koja se nakuplja u o\u010dima i o\u0161te\u0107uje i njih i \u017eivce i bubrege.<\/p>\n

Ako se ne unosi dovoljno vitamina C<\/span>, u organizmu mo\u0163e do\u0107i do hipovitaminoze, tj. <\/span>nedostatka vitamina C. Ukoliko vitamin C nedostaje u potpunosti u organizmu nastupa <\/span>stanje kroni\u010dne hipovitaminoze \u0161to se naziva<\/span> avitaminoza C. Nedostatci vitamina C <\/span>uzrokuju<\/span> umor, slabost, gubitak tjelesne te\u017eine, slabe mijalg<\/span>ije i artralgije, iritabilnost, a <\/span>ako<\/span> se<\/span> stanje<\/span> nedostatka<\/span> nastavi<\/span> dulje<\/span> vrijeme<\/span> mo\u017ee<\/span> do\u0107i<\/span> do<\/span> anemije,<\/span> sklonosti <\/span>infekcijama,<\/span> slabog<\/span> zacijeljivanja<\/span> rana,<\/span> degeneracije<\/span> mi\u0161i\u0107a,<\/span> pojav<\/span>e<\/span> ateroskleroti\u010dnih <\/span>plakova, krvarenja<\/span> kapilara, neurolo\u0161ki<\/span>h<\/span> poreme\u0107aj<\/span>a (hipohondrija, histerija, depresija) te <\/span>skorbuta.<\/span><\/span><\/p>\n

Uslijed dugotrajnog nedostatka vitamina C dolazi do<\/span> stanja koje obuhva\u0107a nemogu\u0107nost <\/strong><\/span>stvaranja kolagena<\/strong>, tj. bolesti koja se zove skorbut. Da bi kolagen mo<\/span>gao obavljati svoju <\/span>zada\u0107u u tijelu potreban mu je vitamin C, a b<\/span>ez<\/span> vitamina C kolagen je previ\u0161e <\/span>nestabilan te zbog toga dolazi do promjena na kostima i u krvnim kapilarama; kosti postaju <\/span>lomljive, zglobovi oti\u010du, zubi postaju klimavi, a zubno meso je ote\u010deno i krvari<\/span>, stvaraju se <\/span>sme\u0111e mrlje na ko\u017ei i dolaz<\/span>i do krvarenja iz sluznica.<\/span> Uz navedene simptome mo\u017ee do\u0107i i <\/span>do pojave hipokromne anemije<\/a>(<\/span><\/span>usljed nedostatka \u017eeljeza). \u010covjek<\/span> izgleda blijedo, osje\u0107a se depresivno<\/span>,<\/span>
djelomi\u010dno<\/span> je<\/span> nepokretna<\/span> i<\/span> ima<\/span> mrlje<\/span> na<\/span> ko\u017ei<\/span> (najvi\u0161e<\/span> na<\/span> bedrima<\/span> i<\/span> nogama)<\/span>. <\/span>Uznapredovali skorbut izaziva<\/span> otvorene, gnojne rane i gubitak zubiju, a mo\u017ee rezultirati<\/span> i<\/span>
smr\u0107u. Prvi simptomi skorbuta se pojavljuju mjesec dana do 6 mjeseci nakon prestanka <\/span>uzimanja dovoljnih koli\u010dina vitamina C kroz sirovo vo\u0107e i povr\u0107e.<\/span><\/span><\/p>\n

Namirnice bogate vitaminom C
\nHrana\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Koli\u010dina\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 mg<\/p>\n\n\n\n
<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Kamu kamu bobice\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 100g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2800<\/p>\n

\u0160ipak \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 100g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2000<\/p>\n

Acerola tre\u0161nja\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 100g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1600<\/p>\n

 <\/p>\n

Slatka crvena paprika, sirova\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 srednja\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 141
\nSok od naran\u010de, svije\u017e\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u0161alica\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 124
\nProkelj, kuhan\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u0161alica\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 98
\nGrejp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 komad\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 94
\nJagode\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u0161alica\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 82
\nKivi\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 komad \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 75
\nNarand\u017ea\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 srednja\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 70
\nSlatka zelena paprika, sirova\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 srednja\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 66
\nBrokule, komadi sirovi\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/2 \u0161alice\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 41
\nMaline\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u0161alica\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 31
\nKupine\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u0161alica\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 30
\nSlatki krompir, kuhan\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 srednji\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 28
\nKelj, kuhan\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/2 \u0161alice\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 27
\nRaj\u010dica \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 komad\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 24
\nKupus, sirov\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u0161alica\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 23
\nPe\u010den krumpir\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 srednji\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 16
\nBanana\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 srednja\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 10<\/p>\n

Jedna od najboljih izvora c-kompleksa je SUPER C PLUS, vi\u0161e o njemu mo\u017eete pro\u010ditati OVDJE<\/strong><\/a>.<\/p>\n

Vitamin C i infekcije<\/span><\/h3>\n

Vitamin C poti\u010de rad na\u0161eg imunolo\u0161kog sustava i ubija bakterije. Ako ga ima dovoljno gotovo sve stanice u na\u0161em organizmu dobivaju potporu od ovoga vitamina, ali najve\u0107u korist imaju interferon, antitijela i bijela krvna tjele\u0161ca (leukociti)<\/i>, koja tijekom bolesti gube vitamin C.(4)<\/sup> Mogu\u0107e je uspje\u0161no lije\u010denje furunkuloze, koja se manifestira kao ru\u017ena ko\u017ena infekcija koja kao rezultat ima brojne \u010direve po ko\u017ei. Vitamin C je uspje\u0161an u slu\u010daju kada imamo infekcijom naru\u0161ena bijela krvna tjele\u0161ca. Davan po jedan gram vitamina C bi posve o\u010distilo ko\u017eu[5]<\/sup> Me\u0111utim \u017ertve \u010direva \u010dija su bijela krvna tjele\u0161ca normalno djeluju nemaju ve\u0107e koristi od takvog lje\u010denja.<\/p>\n

Trka\u010di maratona s jednim gramom dnevno vitamina C mogu izbje\u0107i infekcije gornjih di\u0161nih putova koje obi\u010dno nastupaju nakon natjecanja[6]<\/sup><\/p>\n

Virusne infekcije<\/span><\/h4>\n

Vitamin C<\/a> bi mogao biti neobi\u010dno dobro sredstvo protiv virusnih infekcija kao \u0161to su sindrom kroni\u010dnog umora, hepatitis i razli\u010dite vrste herpesa pa i AIDS-a. Kod virusnih infekcija postoji pravilo tolerancije crijeva<\/i> koju je razvio Robert F. Cathcart. \u0160to je ve\u0107a tolerancija crijeva to vi\u0161e vitamina C mo\u017eemo podnijeti. Kad organizam doku\u0107i da ima previ\u0161e vitamina C crijeva se opuste i izazovu privremeni proljev, a \u0161to je bolest ozbiljnija, tolerancija je ve\u0107a. Kod te\u017eih slu\u010dajeva mononukleoze, hepatitisa ili AIDS-a pacijenti tijekom dana mogu uzeti vi\u0161e od 50 grama<\/b> C vitamina bez izazivanja proljeva.[7]<\/sup><\/p>\n

Bakterijske infekcije<\/span><\/h4>\n

Vitamin C<\/a> se jednako bori i protiv bakterijskih infekcija. Imunolo\u0161ki sustav pru\u017ea dobar odgovor na C vitamin \u0161to je dobro jer je ponekad te\u0161ko razlu\u010diti virusne ili bakterijske upale plu\u0107a ili bronhitisa.C vitamin se dobro nosi s neugodnim infekcijama di\u0161nih putova.[8]<\/sup> Kod akutnog i infektivnog napada, ako imunolo\u0161ki sustav neometano radi pobijedit \u0107e oba izazova. Upravo bi tu strategiju trebali koristiti kod prvih znakova pojave neke bolesti svejedno radilo se o virusnoj ili bakterijskoj infekciji.<\/p>\n

Prehlada<\/span><\/h4>\n

Dokazi iz vi\u0161e od dvadeset istra\u017eivanja govore u prilog tvrdnji o smanjivanju ja\u010dine simptoma prehlade. No, vitamin C ne lije\u010di prehladu. Jedan gram dnevno vitamina C mo\u017ee skratiti trajanje prehlade za oko 20%,[9]<\/sup> ako se doze pove\u0107aju do 6 grama vitamin C se pokazuje ne\u0161to djelotvorniji u smanjivanju simptoma prehlade i skra\u0107ivanju trajanja.<\/p>\n

Astma i alergija<\/span><\/h3>\n

Vitamin C<\/a> u dnevnim koli\u010dinama od jednog grama po\u010dinje dijelovati kao antihistaminik.[10]<\/sup> Me\u0111utim rezultati konzumiranja vitamina C u smislu manjih alergijskih reakcija ne moraju se primje\u0107ivati tjednima.<\/p>\n

Vi\u0161e od sedam istra\u017eivanja ukazuju, da dnevne doze od 1-2 grama vitamina C pobolj\u0161avaju funkciju plu\u0107a i smanjuju opasnost od astmati\u010dnog napada.[11]<\/sup> Jednaka koli\u010dina prema dvostruko slijepoj provjeri \u0161titi bronhijske putove i plu\u0107a od niske temperature, peludne groznice i smoga.[12]<\/sup> Dva grama vitamina C dnevno kod skupine djece i adolescenata posve su uklonila astmu izazvanu tjelesnim naporom.[13]<\/sup><\/p>\n

Karcinom<\/span><\/h3>\n

Mnogi vitamin C smatraju najjacim antikarcenogenim hranjivom.[14]<\/sup> Vitamin C je u ovom podru\u010dju medicine postao slavan, zbog sprje\u010davanja stvaranja nitrosamina, kancerogene tvari. Nitrosamin se u tijelu stvara od nitrata, koji se nalaze u prera\u0111enim mesnim namirnicama, duhanu, ali i u prirodnim \u017eelu\u010danim izlu\u010devinama. Djalovanje vitamina C ovdje doprinosi sprje\u010davanju nastanka raka u \u017eelucu i gastrointestinalnom sustavu. Gram ili vi\u0161e askorbata dnevno smanjuje opasnost od raka \u017eeluca i predtumorskih lezija.[15]<\/sup> Vitamin C \u0161titi od raka dojke.[16]<\/sup> crvikalnog raka te predtumorskih promjena stanica (cervikalna displazija)<\/i>. Nedovoljna konzumacija ovog vitamina pove\u0107ava opasnost od raka gu\u0161tera\u010de, dok optimalna doza smanjuje tu opasnost.<\/p>\n

Osamdeset i osam populacijskih studija je pokazalo, da vitaminom C mo\u017eemo preventivno djelovati kod sljede\u0107ih malignih bolesti: rak debelog crijeva, rak mokra\u0107nog mjehura, rak endometrija i raka jednjaka.[17]<\/sup><\/p>\n

Kod osoba s karcinomom u zavr\u0161noj fazi vitamina C podi\u017ee kvalitetu preostalog \u017eivota i produljuje ga. Ra\u0111eno je istra\u017eivanje na 100 ljudi u zavr\u0161noj fazi te opake bolesti s koli\u010dinom od 10 grama dnevno. Pre\u017eivjeli su \u010detiri puta dulje od o\u010dekivanog,[18]<\/sup> a nakon samo 5 dana terapije pacijenti su izjavljivali, da se osje\u0107aju bolje, ja\u010de i prisebnije tako\u0111er im se pobolj\u0161ao i tek. Brojne studije potvr\u0111uju isto za vi\u0161egramske doze C vitamina.[19]<\/sup><\/p>\n

Vitamin C nije lijek protiv raka<\/b>, ali poma\u017ee tijelu svojim omatanjem u tkiva na na\u010din da \u0161titi zdrave stanice pa se karcenogene stanice te\u017ee \u0161ire preko zdravog tkiva. Dokazano je da Vitaminom C mo\u017eemo smanjiti posljedice konvencionalnih terapija protiv raka (kirur\u0161ki zahvati, zra\u010denje i kemoterapija)<\/i> koje destruktivno djeluju na askorbate. Vitamin c ve\u0107 u dozi od 40 grama poja\u010dava pozitivno djelovanje kemoterapije, a smanjuje one negativne popratne pojave kemoterapije kao \u0161to je opadanje kose.[20]<\/sup><\/p>\n

<\/span>Sr\u010dane bolesti<\/span><\/h3>\n

Mala koli\u010dina vitamina C u tkivima predstavlja stvarnu opasnost od sr\u010danih bolesti.[21]<\/sup> Sprje\u010dava pretvaranje masno\u0107a u ateroskleroti\u010dne naslage.[22]<\/sup> Sprje\u010dava oksidaciju lipoproteina male gusto\u0107e. Izvedeno je istra\u017eivanje nad pu\u0161a\u010dima koji su dnevno uzimali 1 gram vitamina C kojim je dokazana smanjena oksidacija LDL kolesterola.[23]<\/sup> Druga studija ukazuje da je debljina stjenke vratnih karotidnih arterija najve\u0107a kod osoba, koje konzumiraju male koli\u010dine vitamina C, vitamina E( badem je odli\u010dan izvor) i karotenoida.[24]<\/sup> Vitamin E i beta-karoten, kojeg ima u mrkvi i Alfi alfi usporavaju oksidaciju LDL-kolesterola, a potom ju vitamin C posve sprje\u010dava.<\/p>\n

Dokazano je, kako velika konzumirana koli\u010dina c vitamina pove\u0107ava koncentraciju dobrog<\/i> HDL-kolesterola, oblika koji \u0161titi arterije.[25]<\/sup> Kada se dnevno koristi u dozi od dva grama primje\u0107uje se smanjenje broja nenormalnih arterijskih splazama ili stezanja; kod oboljelih od sr\u010danih bolesti.[26]<\/sup><\/p>\n

Kako bi se odgovorilo na pitanje djelotvornosti vitamina C, kardiolozi su 119-orici pacijenata nad kojima je bio u\u010dinjen angioplasti\u010dni zahvat davali po 500mg C vitamina dnevno. Uobi\u010dajeno je, da zbog ponovnog za\u010depljenja krvnih \u017eila jedna tre\u0107ina takvih pacijenata bude ponovno podvrgnuta istom operativnom zahvatu, me\u0111utim samo je 14% pacijenata moralo ponoviti zahvat.[27]<\/sup><\/p>\n

Dijabetes tipa II<\/span><\/h3>\n

Dijabetes tipa II<\/b> je dijabetes o inzulinu neovisan tip \u0161e\u0107erne bolesti. Glavna posljedica te bolesti je ateroskleroza. Vitamin C ne lije\u010di dijabetes, ali mo\u017ee blagotvorno djelovati, jer \u0161titi od nakupljanja kolesterola i od \u0161tete koja mo\u017ee biti prouzrocena prevelikom razinom \u0161e\u0107era – v.glikacija<\/i>. Razina \u0161e\u0107era se i dalje mora kontrolirati pravilnom prehranom, tabletama i redovnom tjelovje\u017ebom, no po nekim istra\u017eivanjima dva grama dnevno vitamina c ima u\u010dinak nadzora \u0161e\u0107era (v. glukoze)<\/i> u krvi.[28]<\/sup><\/p>\n

Ovisnost o drogama<\/span><\/h3>\n

Vi\u0161egramske doze vitamina C i to do 50 grama dnevno posebice u kombinaciji s B-kompleksom( Neaktivni prehrambeni kvasac) pokazali su se dobrim u uklanjanju lo\u0161ih simptoma na terapiji odvikavanja od heroina. Vitamin C se pokazao sigurnijim i djelotvornijim od metadona, koji zapravo, ovisnost o jednoj tvari zamjenjuje drugom.[29]<\/sup><\/p>\n

Ostale bolesti<\/span><\/h3>\n

Visoki krvni tlak je jedan od \u010dimbenika, koji doprinosi sr\u010danim bolestima. Po nekim istra\u017eivanjima doza od jednog grama dnevno vitamina C bi trebala smanjiti krvni tlak.[30]<\/sup><\/p>\n

Prevladavanje du\u0161evnih i tjelesnih posljedica uzrokovanih stresom dosta ovisi o vitaminu C. Nadbubre\u017ena \u017eljezda proizvodi hormone potrebne prilikom stresnih situacija. Ti hormoni sadr\u017ee vi\u0161e askorbata od bilo kojeg drugog djela tijela. Vitamin C poma\u017ee u stvaranju stresnih hormona i \u0161titi od toksina stvorenih njihovom tjelesnom pretvorbom.<\/p>\n

Vitamin C<\/b> nikako ne doprinosi mr\u0161avljenju, ali svakako sam postupak mr\u0161avljenja mo\u017ee pomo\u0107i. Ako koristimo razne redukcijske dijete ili samo smanjimo kalorijski unos za odre\u0111eni broj kalorija i uz to koristimo tjelovje\u017ebu tada dolazi do izgaranja masno\u0107a, ali u tom \u010ditavom procesu dolazi i do osloba\u0111anja toksina. Vitamin C potpoma\u017ee zdravo mr\u0161avljenje tako \u0161to sprje\u010dava oksidaciju i \u0161titi organizam od toksina. Na kraju vitamin C potpoma\u017ee i jetru, da izdr\u017ei ve\u0107e napore prouzrocene ve\u0107im brojem slobodnih radikala oslobo\u0111enih tijekom gubitka te\u017eine.<\/p>\n

Uri\u010dni artritis, nastaje zbog talo\u017eenja mokra\u010dne kiseline na u zglobovima. Mokra\u0107na kiselina je produkt razgradnje purina, koji se nalazi u mesu. Giht izaziva bolove u zglobovima i nateknu\u0107a zglobova. Jedina terapija je dijeta, dok su analgetici jedini izlaz kod bolova.<\/p>\n

Prema nekom ispitivanju vitamin C u koli\u010dini od 2 grama dnevno je usporio stvaranje \u017eu\u010dnih kamenaca.[31]<\/sup><\/p>\n

Vitamin C pru\u017ea o\u010dima antioksidativnu te tako sprje\u010dava nastanak mrene i usporava njezin razvoj. Za takvo djelovanje potrebno je oko 800mg dnevno C i to u kombinaciji s vitaminom E (Badema) i prirodnim beta-karotenom(ALFA-ALFA i Mrkva). Vitamin c u dozi od 500 mg tako\u0111er smanjuje o\u010dni tlak (v. Glaukom) te tako smanjuje opasnost od nastanka glaukoma, mnogo \u010de\u0161\u0107eg kod ni\u017eih koncentracija vitamina C u organizmu[32]<\/sup><\/p>\n

 <\/p>\n

\u00a0Izvor informacija:
\n<\/span><\/span><\/p>\n

1 Hendler SS. The Doctor\u2019s Vitamin and Mineral Encyclopedia. New
\nYork, NY: Simon and Schuster. 1990 p. 91-92.<\/p>\n

2\u00a0 Hendler SS. The Doctor\u2019s Vitamin and Mineral Encyclopedia. New
\nYork, NY: Simon and Schuster. 1990 p. 91-92.<\/p>\n

3 Hendler SS. The Doctor\u2019s Vitamin and Mineral Encyclopedia. New
\nYork, NY: Simon and Schuster. 1990 p. 91-92.<\/p>\n

4 Bendich, A.. Food Technologv, 1987; 41: 112-14.<\/span><\/p>\n

5 levy, R.. et al., Journal of Infectious Disease<\/a> \u2002Ina\u010dica izvorne stranice<\/a>\u2002arhivirana 26. kolovoza 2007., 1996; 173: 1502-05.<\/span><\/p>\n

6 Peters, E., International Journal of Sports Medicine, 1997; 18: 569-77<\/span><\/p>\n

7 Cathcart, R., Medical Hypotheses, 1954; 14: 423-33.<\/span><\/p>\n

8 Hunt, C, et al., International Journal of Vitamin and Nutrition Research, 1994; 64: 212-19.<\/span><\/p>\n

9 Johnston, C. S.. et al., Journal of the American Dietetic Associalion, Aug. 1992; 92(8): 988-39.<\/span><\/p>\n

10 Johnston, C. S.. eJ al., Journal of the American Dietetic Associalion, Aug. 1992; 92(8): 988-39.<\/span><\/p>\n

11 Hatch, G, et aL, American Journal of Clinical Nutrition, 1995; 61: 625S-630S.<\/span><\/p>\n

12 Bucca, C, et. al., New York Academv of Sciences, Feb. 9-12, 1992; 16.<\/span><\/p>\n

13 McKinney, M., Medical Tribune, June 5, 1997; 6.<\/span><\/p>\n

14 Henson, D. E., et al., Journal of the National Cancer Institute, April 17,1991; 83(8): 547-50<\/span><\/p>\n

15 Cohen. M., et al., Journal of the American College of Nutrition, 1995; 14(6): 576-78.<\/span><\/p>\n

16 Howe, GR., et al., Journal of the Nacional Cancer Institute, 1990; 82: 561-69.<\/span><\/p>\n

17 Block, G. Epidemiology, 1992; 3(3): 189-91.<\/span><\/p>\n

18 Cameron. E., et al., Cancer Research, 1979; 39: 663-81.<\/span><\/p>\n

19 Cameron. E., and A. Campbell, Chemical-Biological Interactions, 1974; 9: 285-315.<\/span><\/p>\n

20 Block, G., American Journal of Clinical Nutrition, 1991; 53(1): 270S-282S.<\/span><\/p>\n

21 Manson, J., et al., Circulation, 1992; 85: 865.<\/span><\/p>\n

22 Simon J. A.. Journal of the American College of Nutrition, 1992; 11(2): 107-25.<\/span><\/p>\n

23 Iswarlel, J.,et al.,Atherosclerosis, 1996; 119:139-50.<\/span><\/p>\n

24 Kritchevsky, S. B , et al., Circulation, 1995; 92(8): 2142-50.<\/span><\/p>\n

25 Hallfish, J., American Journal of Clinical Nutrition, 1994; 60:100-05.<\/span><\/p>\n

26 Levine. G. N., et al., Circulation, March 15,1996; 93(6): 1107-13.<\/span><\/p>\n

27 Tomoda, H, et al., American Journal of Cardiology, 1996; 1284-86.<\/span><\/p>\n

28 Eriksson, J., Annals of Nutrition and Metabolism, 1995; 39: 217-23.<\/span><\/p>\n

29 Free, N., et al., Journal of Orthomolecular Psychiatry, 1978; 7: 264-70.<\/span><\/p>\n

30 Feldman, E. B., New York Academy of Sciences, Feb. 9-12,1992; 9.<\/span><\/p>\n

31 Gustafsson, U., et al, European Journal of Clinical Investigation, 1997; 27: 387-91.<\/span><\/p>\n

32 Jane, B., Journal of the American College of Nutrition, 1991; 10(5): 536.<\/span><\/p>\n

 <\/p>\n

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