Famous for its antioxidant properties and role in tissue repair, vitamin C is touted as beneficial for illnesses ranging from the common cold to cancer and perhaps even for slowing the aging process. Now, a study published ...
Cell & Microbiology
Dec 24, 2009
5
0
In a riposte to those who think a reliance on cars is unhealthy, new Nissan models will feature air conditioners that pump breathable vitamin C and stress-reducing seats, the firm said Wednesday.
Hi Tech & Innovation
Jul 28, 2010
21
0
A new study published in Scientific Reports has found that methylene blue, a century-old medicine, has the potential to be a highly effective, broad-spectrum UV irradiation protector that absorbs UVA and UVB, repairs ROS ...
Biochemistry
May 28, 2021
3
792
Kiwi fruits with their tangy green flesh are routinely purchased and devoured throughout the year by people across the nation. This is no surprise. Kiwi fruit is high in vitamin C, dietary fiber, and potassium. The subtropical ...
Plants & Animals
Feb 5, 2024
0
32
Today's kiwifruit, a member of the Chinese gooseberry family, contains about as much vitamin C as an orange. This extra boost in vitamin C production is the result of the kiwifruit's ancestors' spontaneously duplicating their ...
Biotechnology
Sep 20, 2018
1
566
Have you ever bitten into a nut or a piece of chocolate, expecting a smooth, rich taste, only to encounter an unexpected and unpleasant chalky or sour flavor? That taste is rancidity in action, and it affects pretty much ...
Analytical Chemistry
Oct 20, 2023
1
44
(Phys.org) —Vitamin C is found in many foods, and, among other things, is used to prolong shelf life. However, it is not stable in air or at room temperature. Cut fruits turn brown and the tastes of foods change. In the ...
Biochemistry
Apr 2, 2013
1
0
A joint research team has developed a new electrochemical catalyst that promotes the conversion from carbon dioxide (CO2) to ethylene (C2H4).
Analytical Chemistry
Mar 29, 2024
0
76
A team of pharmacists from the University of Santiago de Compostela (USC) has established that the levels of vitamin C in many fruit juices and soft drinks are far higher than those indicated on their labels by the manufacturers. ...
Other
Oct 5, 2009
0
0
A new commercial processing technology is suitable for boosting the vitamin D content of mushrooms and has no adverse effects on other nutrients in those tasty delicacies, the first study on the topic has concluded. The technology, ...
Other
Sep 7, 2011
4
0
Vitamin C or L-ascorbic acid is an essential nutrient for humans, a large number of higher primate species, a small number of other mammalian species (notably guinea pigs and bats), a few species of birds, and some fish.
Ascorbate (an ion of ascorbic acid) is required for a range of essential metabolic reactions in all animals and plants. It is made internally by almost all organisms, humans being a notable exception. Deficiency in this vitamin causes scurvy in humans. It is also widely used as a food additive.
The pharmacophore of vitamin C is the ascorbate ion. In living organisms, ascorbate is an anti-oxidant, since it protects the body against oxidative stress, and is a cofactor in several vital enzymatic reactions.
Scurvy has been known since ancient times. People in many parts of the world assumed it was caused by a lack of fresh plant foods. The British Navy started giving sailors lime juice to prevent scurvy in 1795. Ascorbic acid was finally isolated by 1933 and synthesized in 1934. The uses and recommended daily intake of vitamin C are matters of on-going debate. A recent meta-analysis of 68 reliable antioxidant supplementation experiments involving a total of 232,606 individuals concluded that consuming additional ascorbate from supplements may not be as beneficial as thought.
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