Thesis on "Vitamin C And Nutrition"

Thesis 5 pages (1399 words) Sources: 3 Style: APA

[EXCERPT] . . . .

Vitamin C and Nutrition

The objective of this work is to research Vitamin C in regards to nutrition and to discuss the articles reviewed for this purpose discussing the similarities and differences in the articles.

Naidu (2003)

The work of Naidu (2003) entitled: "Vitamin C in Human Health and Disease is Still a Mystery?: An Overview" states "L-ascorbic acid (C6H8O6) is the trivial name of Vitamin C" ( ) Ascorbic acid is stated to be "widely distributed in fresh fruits and vegetables. It is present in fruits like oranges, lemons, grapefruit, watermelon, papaya, strawberries, cantaloupe, mango, pineapple, raspberries and cherries. It is also found in green leafy vegetables, tomatoes, broccoli, green and red peppers, cauliflower and cabbage." (Naidu, 2003) Ascorbic acid is "one of the most important water soluble vitamins" and it is essential for "collagen, carnitine and neurtransamitters biosynthesis." (Naidu, 2003)

Historically it is related that those who voyaged the sea "developed a peculiar disease called scurvy when they were on sea. This was found to be due to eating non-perishable items and lack of fresh fruits and vegetables in their diet. A British naval Physician, Lind documented that there was some substance in citrus fruits that can cure scurvy. He developed a method to concentrate and preserve citrus juice for use by sailors. British Navy was given a daily ration of lime or lemon juice to overcome ascorbic acid deficiency. Ascorbic acid was first isolated from natural sources and structurally characterized by Szent-Gyorgyi, Waugh and King. This vitamin was first synthesized by Haworth and Hirst. Currently ascorbic acid is the most widely used vitamin supplement through out the world." (Naidu, 2003)

While the majority of plants and animals "synthesize ascorbic acid from D-glucose of D-galactose…" and most of animals produce "relatively high levels of ascorbic acid from glucose in liver" it is stated that humans, as well as guinea pigs, apes, and fruit eating bats "can not synthesize ascorbic acid due to the absence of the enzyme L-gulonolactone oxidase." (Naidu, 2003)

Recommended average daily intake levels sufficient in meeting ascorbic acid nutritional requirements are 90 milligrams per day for men over the age of 19 and 75 milligrams per day for women over the age of 19. Individuals who smoke should consume approximately 120 milligrams each day to "maintain cellular saturation and optimum risk reduction of heart disease, stroke and cancer in health individuals." (Naidu, 2003)

Naidu reports that there is absolutely no evidence that exists that supports the idea that excess doses of Vitamin C are toxic and as well there is no evidence to clearly link excess Vitamin C to formation of kidney stones, pro-oxidant effects or excess iron absorption. Vitamin C is however, know to be very beneficial in preventing and relieving symptoms of the common cold. Vitamin C is vital in would healing processes and the healing and regeneration process since Vitamin C "stimulates collagen synthesis." (Naidu, 2003) In fact, Naidu (2003) state that the recommendation to hasten the process of healing calls for "administration of 500 mg to 1.0 gram per day" of Vitamin C

Naidu states that there have been extensive "animal, clinical and epidemiological studies" conducted examining the role of ascorbic acid in preventing various kinds of cancer. Findings show "A mixture of ascorbic acid and cupric sulfate significantly inhibited human mammary tumor growth in mice, while administered orally. Ascorbic acid decreased the incidence of kidney tumors by estradiol or diethylstilbesterol in hamsters due to decrease in the formation of genotoxic metabolites viz., diethylstilbesterol-4'-4"-qunione." (2003) Additionally stated in the findings of ascorbic acid and its effect on cancer is Low intake of ascorbic acid and other vitamins were associated with an increased risk of cervical cancer in two of three studies reported." (Naidu, 2003)

II Harvard School of Public Health (2009 )

The Harvard School of Public Health reports in the work entitled: "The Nutrition Source: Vitamin C" that Vitamin C was discovered in 1932 however, long before this experts of nutrition realized that there was something that citrus fruits contained that worked to prevent scurvy. It is known that Vitamin C "plays a role in controlling infections" and that Vitamin C is a "powerful antioxidant that can neutralize harmful… READ MORE

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