Ascorbic AcidAscorbic acid is the organic acid generally referred to as Vitamin C. It is water-soluble and, though primates and a few other animal species cannot make it, it is a critical nutrient for proper cellular function. It is easily oxidized, making it a good anti-oxidant by taking the place of other cellular molecules that might otherwise be oxidized. Its name "ascorbic" comes from the disease "scurvy," which it prevents and cures.
Ascorbic acid can be found abundantly in citrus fruits, tomatoes, potatoes, a wide variety of vegetables and melons, and raw or lightly-cooked meat (especially liver and other organ meats) from an animal that produces its own vitamin C. Cooking or boiling destroys ascorbic acid, as does long storage.
Ascorbic acid has not been proven to prevent disease other than those directly linked to it like scurvy, but it has been shown that trauma, disease, and injury causes humans and other animals to use up large quantities of vitamin C; whether taking vitamin C tablets helps prevent colds or not, it is certain that taking supplements while you have a cold helps you get over it faster. Ascorbic acid toxicity in healthy humans starts at about 18,000 mg. Very sick cancer or influenza patients, however, do not show toxicity until they take about a half-pound of vitamin C.
Ascorbic acid is critical for producing collagen in connective tissue (the lack of which causes scurvy), and in synthesizing dopamine and carnitine (for mitochondrial energy). It may also help with lead poisoning.
Ascorbic acid has also been used directly and intravenously to kill certain strains of cancer cells.
Web Resources On Ascorbic Acid
MedLinePlus: Vitamin C
Ascorbic Acid (Vitamin C)
Book Resources On Ascorbic AcidVitamin C: Clinical and Pathological Findings in Ascorbic Acid Deficiency by C. Alan B. Clemetson
Ascorbate: The Science of Vitamin C by Hickey & Roberts
|
|
|
