Vitamin C
Ascorbic Acid / L-Ascorbate
Vitamin C is a water-soluble antioxidant essential for collagen synthesis, immune function, and iron absorption. Humans cannot produce vitamin C (unlike most animals), making dietary intake essential. It's one of the most popular supplements worldwide, used for immune support, skin health, and wound healing.
How It Works
Vitamin C has multiple mechanisms:
- Antioxidant: Directly scavenges free radicals and reactive oxygen species. Regenerates vitamin E.
- Collagen Synthesis: Cofactor for prolyl and lysyl hydroxylases, enzymes essential for collagen cross-linking and stability.
- Carnitine Synthesis: Required for producing carnitine, which transports fatty acids into mitochondria.
- Neurotransmitter Synthesis: Cofactor for dopamine β-hydroxylase (converts dopamine to norepinephrine).
- Iron Absorption: Reduces ferric iron (Fe³⁺) to ferrous iron (Fe²⁺) for better intestinal absorption.
- Immune Support: Enhances various immune cell functions including neutrophil function and lymphocyte proliferation.
Key Benefits
- Immune support: Shortening common cold duration modestly and supporting white blood cell function.
- Collagen and skin health: Essential for collagen synthesis, wound healing, and skin integrity.
- Antioxidant protection: Regenerating vitamin E and protecting cells from oxidative stress.
- Iron absorption: Enhancing non-heme iron uptake, especially important in iron deficiency.
Deficiency leads to scurvy with bleeding gums, poor wound healing, and fatigue.
How Vitamin C is Used
- Daily intake: Meeting the RDA (75–90 mg) through diet, with higher intakes (e.g., 200–500 mg/day) common for additional antioxidant and immune support.
- Immune support: 500–1,000 mg/day in divided doses during cold season.
- Clinical contexts: Higher oral or IV doses are sometimes used in hospital settings under medical supervision.
GI tolerance is the practical upper limit for oral dosing; splitting doses improves absorption and reduces side effects.
Natural Food Sources
| Food | Amount per Serving |
|---|---|
| Red bell pepper | 152 mg per 1/2 cup |
| Orange | 70 mg per medium |
| Orange | 64 mg per medium |
| Kiwi | 51 mg per 1/2 cup |
| Broccoli (cooked) | 49 mg per 1/2 cup |
| Strawberries | 48 mg per 1/2 cup |
| Brussels sprouts | 39 mg per 1/2 fruit |
Safety Information
Contraindications
- History of oxalate kidney stones - high doses may increase risk
- Hemochromatosis - enhances iron absorption
- Hemochromatosis - vitamin C enhances iron absorption
Potential Side Effects
- Diarrhea and GI upset (doses >2 g) (common)
- Nausea (uncommon)
- Nausea (rare)
- Kidney stones (high doses in susceptible individuals) (rare)
Scientific Research
Disclaimer: The information provided is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. Always consult with a qualified healthcare provider before starting any supplement regimen.