Ascorbic acid or vitamin C is required for the formation of the intercellular substances in the body, including dentine, cartilage, and the protein network of bone. Hence it is important in tooth formation, the healing of broken bones, and the healing of wounds.
It may be important to oxidation-reduction reactions in the body and to the production of certain hormones. Deficiency of vitamin C causes scurvy (spongy gums, loose teeth, swollen joints, hemorrhages in various tissue, etc) and impaired healing of wounds.
Orange juice is an excellent source of vitamin C. Tomato juice, if it has been processed properly, is a fair source of this vitamin. Green peppers, cabbage, broccoli, and Brussels sprouts are excellent to good sources of vitamin C, while other vegetables such as peas, spinach, and lettuce are good to fair sources. Many fruits contain fair amounts of ascorbic acid or vitamin C.
In 2007, scientists study shows that vitamin C is essential for plant growth. This discovery would have implications for agriculture and for the production of vitamin C dietary supplements. The discovery also identifies the new enzyme as a key player in controlling vitamin C accumulation in response to light.
The finding could pave the way for a new approach to producing vitamin C dietary supplementary. Vitamin C is currently produced by mixed fermentation and chemical synthesis. The new enzyme provides the potential to engineer microbes to produce vitamin C by a simpler one-step process.
In another study, a group of Johns Hopkins scientists have shown that vitamin C can indeed inhibit the growth of some tumors. They found that the antioxidants’ actual role may be to destabilize a tumors’ ability to grow under oxygen-starved conditions.
Since potential anticancer benefits of antioxidants have been the driving force for many clinical and preclinical studies, by uncovering the mechanisms behind antioxidants, scientists now better suited to maximize their therapeutic use.
Ascorbic acid in food
