About Vitamin C

Vitamin C (Ascorbic Acid) Supports hair and nail growth by improving circulation.
It might be useful in treating dandruff and thus may aid in preventing hair loss.

The benefits of vitamin C are vast, many help you be optimally healthy and thus preventing hair loss.

Vitamin C is one of the most well-known vitamins. It plays an important role as an anti-oxidant and free radical scavenger, it also is an effective antiviral agent.

The primary function of vitamin C is to assist in the production of collagen, although it is rapidly becoming identified as a key player in detoxifying the body from foreign substances. Although there is somewhat limited documentation, other reported uses of vitamin C are healing wounds and burns, accelerate healing after surgery, decreasing blood cholesterol, reduce blood clotting, offer protection against cancer agents, and extend life.

Vitamin C is a water-soluble vitamin, i.e. it is not stored in the body fat, it must be regularly replenished and is commonly found in fresh fruits, especially in the citrus family that is dominated by oranges, lemons, limes, and tangerines also in green leafy vegetables.

Collectively, vitamins assist in the formation of a wide spectrum of biochemicals including hormones, enzymes, proteins, neurotransmitters, and the genetic materials RNA and DNA. Soluble ascorbic acid is contained in the watery parts of fruits and vegetables and represents one of the least chemically stable molecules in the vitamin family.

Ascorbic acid is a weak acid, easily destroyed by mild alkali solutions such as baking soda. Once ingested, vitamin C is readily absorbed by the intestines and continues its journey through the watery components tissues that make up the human body, helping to build collagen protein while doubling as an antioxidant along the way.

In its natural state, ascorbic acid appears in the form of a white to yellowish crystal or powder. The chemical name ascorbic acid refers to L-ascorbic acid, the levorotatory isomer, and has been widely synthesized as a supplement or food additive.

Severe deficiency:

Scurvy is a condition resulting from inadequate amounts of vitamin C in the diet, and the symptoms include swollen gums, loose teeth, black-and-blue spots or open sores on the skin, and slow wound healing.  Scurvy was especially prevalent in sea men on long sea voyages during the sixteenth and seventeenth centuries who primarily ate nonperishable foods that lacked this essential vitamin.

 

A number of scientists have denied the benefits of vitamin C since it was discovered. Today, despite Vitamin C being essential for human (animal and plant) life, some scientists are in debate over the extent of vitamin C’s influence into such areas as lowering blood cholesterol, combating viruses and the common cold, and protecting against cancer-causing agents.

Why do people need it?

Vitamin C is very important that many plants and animals produce their own ascorbic acid because they have a cascade of enzymes that can transform glucose into ascorbic acid when needed. Humans either lost or never developed the enzymes that that can manufacture vitamin C, and therefore must get vitamin C from food.

Ascorbic acid is a relatively fragile molecule and it may be lost from foods during preparation, cooking, and/or storage. In spite of the fact that vitamin C is easily destroyed, it has the ability to preserve foods by virtue of its role as a reducing agent.

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Many plants and most animals, including reptiles, do not need to consume ascorbic acid rich foods and are instead genetically programmed to produce enzymes that convert glucose into vitamin C. Mammals, in particular, possess the L-gulonolactone oxidase enzyme, enabling them to manufacture ascorbic acid from blood glucose in a metabolic cascade of enzymatic action. Curiously, however, the only way that humans, guinea pigs, and several primate species can satisfy their ascorbic acid requirements is to obtain the vitamin in their diets. As it happens, although humans have three essential enzymes required to convert glucose into ascorbic acid, they lack the fourth and final enzyme needed to complete the biochemical pathway.

Bioflavinoids:

Some believe that naturally occurring bioflavinoids increase the influence of ascorbic acid on good health. Flavinoids are, in essence, plant pigments largely responsible for the colors of many fruits and vegetables containing large quantities of vitamin C.

Dr. Linus Pauling

Dr. Linus Pauling wrote a lot on the importance of vitamin C. A lot of my knowledge on vitamin C is from his book  How Live Longer Feel Better and from the Linus Pauling Institute http://lpi.oregonstate.edu/

Why Vitamin C is important:

* Essential for healthy teeth, gums & Bones
* aids in the absorption of iron.
* It is required for the synthesis of collagen, the intercellular “cement” which holds tissues together.
* It is also one of the major antioxidant nutrients.
* helps heal wounds, scar tissue, & Fractures
* prevents scurvy
* builds resistance to infection
* aids in the prevention & treatment of the common cold
* gives strength to blood vessels
* It prevents the conversion of nitrates (from tobacco smoke, smog, bacon, lunch meats, & some vegetables) into cancer-causing substances.
* According to Dr. Lines Pauling, the foremost authority on Vitamin C, Vitamin C will decrease the risk of getting certain cancers by 75%.

Vitamin C Deficiency:

* soft & bleeding gums
* swollen or painful joints
* slow-healing wounds & fractures
* bruising, nosebleeds
* tooth decay
* loss of appetite
* muscular weakness
* skin hemorrhages
* capillary weakness
* anemia
* impaired digestion

Food Sources:
Peppers, citrus fruits, tomatoes, melons, broccoli, green leafy vegetables such as spinach, turnip, and mustard greens.

Detoxification and Iodine:

Vitamin C is used along with Iodine. When taking high dosage of iodine to chelate halogens from the body, or when doing heavy metal detoxing, to reduce the unpleasant detox symptoms high doses of vitamin C are taken, up to GI tolerance.

Metabolic Typing:

Protein types do better on buffered vitamin C rather than ascorbic acid. Buffered C is in the form of “Calcium Ascorbate”, it is not acidic and will not contribute to excess stomach acidity or irritation in sensitive persons. Calcium Ascorbates is synthesized from a combination of Ascorbic Acid and Calcium Carbonate to form Calcium Ascorbate.






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