Vitamin C levels are becoming a more common marker for a person’s general health in the scientific community as studies related to its use continue to present effectiveness towards preventing cardiovascular disease, cancer, stroke and eye health, among other benefits;
Vitamin C’s reference daily intake (RDA) of 75-90 mg daily for adults may not match the dosage needed for optimal health benefits (recommended dosage is in the multiple hundreds of mg per day, and as a result, supplementation of L-ascorbic acid may be appropriate to couple one’s daily intake of fruits and vegetables that are rich in Vitamin C concentrations);
Vitamin C effectively battles atherosclerosis on many levels ranging from its inhibiting of blood vessel deviations to disallowing endothelial dysfunction, which if left alone to develop likely will lead to stroke and or other vascular complications;
L-ascorbic acid, like many of its Vitamin C family members, also mitigates the inflammatory responses that are linked to malignant cell growth or life-threatening tumors;
Exposure to the Sun’s UV light has many free radicals directly attacking the skin, which through taking the recommended daily dosage of L-ascorbic acid can help mitigate the UV light’s negative effects on a person’s skin as it inhibits the cascading effect of free radicals and their many intermediates
Food and Beverage:
Ascorbic acid is used as a food additive for inhibiting fat oxidation as a result of its fat-soluble esters combining with certain fatty acids in order to produce antioxidant effects;
While processing food or prior to packing, ascorbic acid is used in preserving the colour, smell and nutrient content of the food that it is added to;
With respect to meat processing, ascorbic acid reduces the concentrations of nitrite used towards colour preservation;
Lag time is minimized between the milling of fresh wheat flour and its subsequent baking as a result of ascorbic acid
During both the fermentation and baking of dough, its potential collapse is inhibited due to the addition of ascorbic acid, which significantly increases the strength;
Ascorbic acid fortifies blends or premixes as well as increasing the clarity of wine and beer
According to an article by Reliable Plant Magazine, less time is used and less waste is formed with the addition of ascorbic acid in assembling molecular chains for the manufacturing of plastic as compared to other methods.
Reseach studies have concluded that both objective (via skin replica optical profilometry) and subjective improvement was evident in facial skin that was photo-damaged as a result of topic ascorbic acid being applied every day for approximately 90 days
Ascorbic acid, commonly referred to as Vitamin C, is an organic compound that exhibits antioxidant characteristics. It is important to note that there are two forms (or enantiomers) of ascorbic acid, which have an identical chemical composition, but differ in their molecular structure as they are mirror images of each other. Therefore, ascorbic acid is a chiral molecule that has both L and D forms. L-ascorbic acid is the natural form that exhibits Vitamin C activity, can be abundantly found in many of our favourite fruits and vegetables (such as oranges or green chilli peppers) and is the enantiomer form that will be further discussed. D-ascorbic acid strictly exists as an outcome of being synthesized in the lab and does not exhibit Vitamin C activity.
In many cases, when certain chemicals are oxidized – some naturally present in our body and others as a result of the food we ingest – a certain percentage of the by-products are free radicals, which are known to cause cellular damage and death (apoptosis). By consuming an adequate amount of L-ascorbic acid in one’s diet, free radical production is inhibited. For example, vitamin C is especially effective in inhibiting the oxidation of tocopherols, which belong to the Vitamin E family and cause free radical intermediates to form.
It was discovered in the 1700s that both lime and lemon juice could aid the recovery of sailors suffering from scurvy. However, this was initially attributed to their acidic characteristics, but vinegar’s inability to produce the same results proved otherwise. At the beginning of the 20th century, two Norwegian physicians were studying dietary-deficient diseases through the use of guinea pigs, as they were also susceptible to scurvy. The scientists tested their newly discovered food-factor, eventually called vitamin C (or ascorbic acid), which cured the guinea pigs of scurvy.