Vitamin C: Dietary Sources, Technology, Daily Requirements and Symptoms of Deficiency


Series: Nutrition and Diet Research Progress, Biochemistry Research Trends
BISAC: HEA023000

Vitamin C is one of the most important components to include in a regular diet. It is a powerful vitamin that provides a number of very important health benefits and affects multiple body processes. Vitamin C is not produced by our body. Therefore, we need to ingest daily amounts of this nutrient for our body to function properly and to prevent disease.

Vitamin C is a cofactor in at least eight enzymatic reactions, including several collagen synthesis reactions that, when dysfunctional, cause the most severe symptoms of scurvy. Vitamin C is also known to help prevent colds and flu, but it is much more than that; it is a potent antioxidant that fights free radicals in the body. As a result, it aids in preventing premature aging, strengthens bones and teeth, strengthens blood capillaries, fights infections, strengthens the immune system, helps to reduce the level of triglycerides and bad cholesterol in the blood, and it also helps our bodies absorb iron, thus preventing anemia. Furthermore, the antioxidants in vitamin C help ward off inflammation, infections and viruses. Vitamin C also protects against heart attacks and strokes by helping to build proteins in various types of cellular constructions, which generally promotes improved vascular health and longevity. Studies suggest that vitamin C may even be important in preventing Alzheimer’s disease or autoimmune problems as well as atherosclerosis.

This book aims to gather valuable information about this important vitamin, including sources of this nutrient with such important biological properties, the effects of processing and a number of different approaches to the roles of this powerful vitamin in the human body, as expressed by the diversity of themes addressed in the chapters. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1. Vitamin C Supplementation: Favorable or Noxious?
(Juliana da Silva, Daniel Prá, Vivian Kahl, Marisa Nunes, Roberta Nunes, Vanessa Andrade, Daniela Leffa and Silvia Isabel Rech Franke, Laboratório de Genética Toxicológica, Universidade Luterana do Brasil, ULBRA, Canoas/RS, Brazil, and others)

Chapter 2. An Overview of the Analytical Methods to Determine Ascorbic Acid in Foodstuffs
(Julia López-Hernández and Ana Rodríguez-Bernaldo de Quirós, Department of Analytical Chemistry, Nutrition and Food Science,
University of Santiago de Compostela, Santiago de Compostela, Spain)

Chapter 3. Vitamin C Daily Supplements and its Ameliorative Effects
(Said Said Elshama, Ayman EL-Meghawry EL-Kenawy and Hosam Eldin Osman, Department of Forensic Medicine and Clinical Toxicology, College of Medicine, Suez Canal University, Ismailia, Egypt, and others)

Chapter 4. Ionizing Radiation Effects on Vitamin C
(Marcia N.C. Harder, Valter Arthur, Suely S.H. Franco and Paula B. Arthur, Department of Agroindustry, Technology College of Piracicaba “Dep. Roque Trevisan”, FATEC Piracicaba, Santa Rosa, Piracicaba, Brazil, and others)

Chapter 5. Vitamin C in Marine and Freshwater Teleosts
(Sungchul C. Bai, Kumar Katya and Hyeonho Yun, Department of Marine Bio-materials and Aquaculture, Department of Fisheries Biology,
Feeds and Foods Nutrition Research Center (FFNRC), Pukyong National University, Busan, Korea)

Chapter 6. Effects of Ascorbic Acid on Immunity and Low Grade Systemic Inflammation
(Edite Teixeira de Lemos, Luís Pedro Teixeira de Lemos and Maria João Reis Lima, Department of Food Industry, Polythecnic Institute of Viseu, Portugal, and others)

Chapter 7. Vitamin C Deficiency Enhances Disruption of Adrenal Non-Enzymatic Antioxidant Defense Systems in ODS Rats with Water-Immersion Restraint Stress
(Yoshiji Ohta and Koji Yashiro, Department of Chemistry, Fujita Health University, School of Medicine, Toyoake, Japan)

Chapter 8. Vitamin C and Erythrocytes
(Sambe Asha Devi and Challaghatta Seenappa Shiva Shankar Reddy, Laboratory of Gerontology, Department of Zoology, Bangalore University, Bangalore, India)

Chapter 9. Vitamin C: Loss through Cooking and Conservation Methods and Symptoms of Deficiency
(Marcela A. Leal and Ivana Lavanda, School of Nutrition Director, Faculty of Health Sciences, Maimonides University, Buenos Aires City, Argentina)

Chapter 10. Pharmacological Effects of Ascorbic Acid
(Muhammad Ali Sheraz, Marium Fatima Khan, Sofia Ahmed and Iqbal Ahmad, Departments of Pharmaceutics and Pharmaceutical Chemistry, Institute of Pharmaceutical Sciences, Baqai Medical University, Karachi, Pakistan)

Chapter 11. Contradictions and Ambivalences of the Vitamin C Consumption on Human Health: A Review of the Literature
(Vanessa A. Ferreira, Ivy S.C. Pires and Milton C. Ribeiro, Departamento de Nutrição, Faculdade de Ciências Biológicas e da Saúde,
Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina,
Minas Gerais, Brasil, and others)

Chapter 12. Vitamin C Role in Human Health, Disease and Sport
(Goreti Botelho and Marco Aguiar, Food Science and Technology Department, CERNAS Research Unit, Coimbra College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, Coimbra, Portugal, and others)

Chapter 13. Variability in the Vitamin C Content of Baobab (<i>Adansonia digitata</i> l.) Fruit Pulp from Three African Sahelian Countries
(Charles Parkouda, Jan Svejgaard Jensen and Bréhima Diawara,
Département Technologie Alimentaire /IRSAT/CNRST, Ouagadougou, Burkina Faso, and others)


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