Therapeutic Potential of Vitamin C: An Overview of Various Biological Activities

2019 ◽  
Vol 10 (04) ◽  
pp. 605-612
Author(s):  
Lata Rani ◽  
Neelam Sharma ◽  
Sukhbir Singh ◽  
Ajmer Singh Grewal
Keyword(s):  
Vitamin C ◽  
Therapeutic Potential ◽  
Biological Activities ◽  
The Body ◽  
Water Soluble ◽  
Leafy Vegetables ◽  
High Dose ◽  
Black Currant ◽  
Green Leafy Vegetables ◽  
Age Related

Vitamins are vital nutrients that are required for different body functions properly, and they are provided to the body externally through diet. Vitamin C, also known as ascorbic acid, is an essential nutrient that is required for the proper running of different body functions. It is a water-soluble vitamin and lost during the processing of food. The main sources of vitamin C are citrus fruits (kakadu plum, acerola cherries, guavas, kiwi, lemon, lychees, kale, oranges, peaches, tomatoes, black currant, thyme, parsley, rose hips, kale and strawberries), green leafy vegetables (chilli peppers, tomato, sweet yellow peppers, parsley, brussel sprouts, potatoes, mustard spinach and broccoli), fortified cereal and some animals. Vitamin C deficiency leads to scurvy, which mainly affects older, malnourished adults. Vitamin C acts as a strong antioxidant, and this property enriches various biological activities. It is believed that high dose of vitamin C may help in reducing the risk of various diseases like cancer, diabetes, cardiovascular disorders, blood pressure, respiratory syndromes, common cold, reproduction, cognitive diseases, skin problems, age-related muscular degeneration, cataract and may enhance immunity. This mini-review article has been planned to discuss sources, deficiency symptoms, daily requirements, therapeutic potential, and various biological activities of vitamin C. Various therapeutic and pharmacological activities of vitamin C will be discussed in detail with suitable examples.

scholarly journals Vitamin-C and Mineral Composition Analysis of Some Fresh Vegetables in Patuakhali, Bangladesh

2021 ◽  
pp. 78-88
Author(s):  
Sadman Sakib Sabuj ◽  
A. K. M. Faruk-E-Azam ◽  
Md. Shahidul Islam ◽  
Md. Nizam Uddin ◽  
Md. Nazrul Islam ◽  
...  
Keyword(s):  
Vitamin C ◽  
Cucumis Sativus ◽  
The Body ◽  
Leafy Vegetables ◽  
Potassium Content ◽  
Chemistry Laboratory ◽  
Appreciable Amount ◽  
Composition Analysis ◽  
Green Leafy Vegetables ◽  
Fresh Vegetables

Aims: This comparative study was carried out to evaluate the vitamin-C and mineral content of twenty-two different sorts of nutritious and low-cost fresh vegetables. Methodology: The study was conducted in the agricultural chemistry laboratory, Patuakhali Science and Technology University, Patuakhali during the period of January to June 2019. Vitamin C, calcium (Ca), magnesium (Mg), sodium (Na), potassium (K), phosphorus (P) contents were determined with the flame emission spectrophotometer. Results: Vitamin-C was higher in Momordica charantia (87.0 mg/100 g) and lower in Vigna unguiculata (0.10 mg/100g). Calcium and magnesium of the green leafy vegetables were in the range of 191.0 - 12.0 mg/100g and 210.1- 9.0 mg/100g respectively. Sodium content largely varied from 58.1- 2.1 mg/100g in which Amaranthus cruentus content higher and Cucumis sativus had the lower content. The highest potassium content was recorded in Cucurbita pepo (384.0 mg/100g) and the lowest potassium content was found in Cucumis sativus (144.20 mg / 100g). Phosphorus content was ranged between 108.0 -13.0 mg /100 g in all the green leafy vegetables. There were significant correlations between mineral contents. Conclusion: These results revealed that selected vegetables contain an appreciable amount of vitamin C and minerals and should be included in diets as a supplement of daily allowance needed by the body.

scholarly journals Stability of Anthocyanins from Commercial Black Currant Juice under Simulated Gastrointestinal Digestion

2008 ◽  
Vol 8 (3) ◽  
pp. 254-258 ◽  
Author(s):  
Alija Uzunović ◽  
Edina Vranić
Keyword(s):  
Gastrointestinal Tract ◽  
Biological Activities ◽  
In Vitro Digestion ◽  
The Body ◽  
Slight Reduction ◽  
Intestinal Fluid ◽  
Black Currant ◽  
Age Related ◽  
The Stability

Anthocyanins are effective antioxidants but they have also been proposed to have other biological activities independent of their antioxidant capacities that produce health benefits. Examples range from inhibition of cancer cell growth in vitro, induction of insulin production in isolated pancreatic cells, reduction of starch digestion through inhibition of a-glucosidase activity, suppression of inflammatory responses as well as protection against age-related declines in cognitive behavior and neuronal dysfunction in the central nervous system. However, to achieve any biological effect in a specific tissue or organ, anthocyanins must be bioavailable; i.e. effectively absorbed from the gastrointestinal tract (GIT) into the circulation and delivered to the appropriate location within the body. In this study, we assess the stability of anthocyanins from commercial Black currant (Ribes nigrum L.) juice using an in vitro digestion procedure that mimics the physiochemical and biochemical conditions encountered in the gastrointestinal tract (GIT). The main objective of this work was the evaluation of stability of anthocyanins during in vitro digestion in gastric and intestinal fluid regarding whether appropriate enzyme (pepsin or pancreatin) was added or not. Anthocyanins present in commercial black currant juice remain stable during in vitro digestion in gastric fluid regardless whether pepsin was added into the medium or not. Also, they remain stable during in vitro digestion in simulated intestinal fluid without pancreatin. The stability studies of anthocyanins in the intestinal fluid containing pancreatin indicated reduced stability, which also mainly contribute to slight reduction of total anthocyanins content (1,83%-) in commercial black currant juice.

Immunity boosting diet during Covid 19

2020 ◽  
Vol 11 (SPL1) ◽  
pp. 832-838
Author(s):  
Roshna Sukheoji Bhutada ◽  
Renu Rathi ◽  
Devyani Dasar
Keyword(s):  
Immune System ◽  
Food Studies ◽  
Egg Yolk ◽  
The Body ◽  
Leafy Vegetables ◽  
Green Leafy Vegetables ◽  
Custard Apple ◽  
The Right ◽  
Daily Physical Activities ◽  
Physiological Reactions

WHO declared Covid 19 /SARS -COV-2 as a global pandemic.Till date, there is no medicine for COVID-19. If the Infection arises in the body then the defence mechanism activated against infection. A recent study suggests that temporarily augmenting the body's immune system in the early stages of COVID-19 can help patient to avoid severe symptoms as it is rightly said prevention is better than cure. Ayurveda approaches to develop physiological reactions to facilitate immunity. Planning of diet is most important to boost immunity.As per many researches to provide supplementary food which contains Zinc, Vitamin C,Vitamin D and immunity boosting foodsuch as citrus natural products, custard apple, apple, papaya is among the Fruits. Vegetables include broccoli, onion, garlic and green leafy vegetables. Nuts, ginger, turmeric, pepper, egg yolk, shellfish, mushroom. The need of the hour is a quick boost to immune system to keep it fit, fighting. One should get the right amount of nutrients from the diet, supplementation regimen to boost immune system.In this review, there are few common supplements and super food studies have been included. It might be a torch bearer as sample menu and their alternatives are given for a normal adult. Needy may change contemplated according to age, sex, body mass index and daily physical activities.

scholarly journals Potential Treatment of Retinal Diseases with Iron Chelators

2018 ◽  
Vol 11 (4) ◽  
pp. 112 ◽  
Author(s):  
Wanting Shu ◽  
Joshua Dunaief
Keyword(s):  
Retinal Degeneration ◽  
Therapeutic Potential ◽  
Pigment Epithelium ◽  
Retinal Pigment ◽  
The Body ◽  
Age Related Macular Degeneration ◽  
Hereditary Diseases ◽  
Iron Chelators ◽  
Excess Iron ◽  
Age Related

Iron is essential for life, while excess iron can be toxic. Iron generates hydroxyl radical, which is the most reactive free radical, causing oxidative stress. Since iron is absorbed through the diet but not excreted from the body, it accumulates with age in tissues, including the retina, consequently leading to age-related toxicity. This accumulation is further promoted by inflammation. Hereditary diseases such as aceruloplasminemia, Friedreich’s ataxia, pantothenate kinase-associated neurodegeneration, and posterior column ataxia with retinitis pigmentosa involve retinal degeneration associated with iron dysregulation. In addition to hereditary causes, dietary or parenteral iron supplementation has been recently reported to elevate iron levels in the retinal pigment epithelium (RPE) and promote retinal degeneration. Ocular siderosis from intraocular foreign bodies or subretinal hemorrhage can also lead to retinopathy. Evidence from mice and humans suggests that iron toxicity may contribute to age-related macular degeneration pathogenesis. Iron chelators can protect photoreceptors and RPE in various mouse models. The therapeutic potential for iron chelators is under investigation.

scholarly journals Laying hens can convert high doses of folic acid added to the feed into natural folates in eggs providing a novel source of food folate

2008 ◽  
Vol 101 (2) ◽  
pp. 206-212 ◽  
Author(s):  
Leane Hoey ◽  
Helene McNulty ◽  
Elizabeth M. E. McCann ◽  
Kelvin J. McCracken ◽  
John M. Scott ◽  
...  
Keyword(s):  
Folic Acid ◽  
Laying Hens ◽  
Optimal Dose ◽  
Leafy Vegetables ◽  
Natural Food ◽  
High Dose ◽  
Green Leafy Vegetables ◽  
Cost Efficient ◽  
High Doses ◽  
Food Folate

There are few good sources of natural food folates apart from green leafy vegetables and these may have a limited potential to increase folate status because of substantial losses that can occur during cooking. Fortified foods can overcome this but are controversial because of safety concerns regarding chronic exposure to high-dose folic acid (FA; the synthetic form). The aim of the present study was to develop eggs with an enriched natural folate content and minimal unmetabolised FA. Forty-eight, 30-week-old laying hens were randomised to receive the basal feed (formulated to provide 1 mg folate/kg feed) to which had been added one of the following FA levels (0, 2, 4, 8, 16, 32 mg/kg feed). Total folate was measured in eggs collected throughout the 12-week study period and the FA content estimated at 12 weeks. Results showed that the maximal egg folate content was achieved by adding 16 mg FA/kg feed. At this optimal dose, the total folate content per egg was 75 μg (compared with 32 μg in a regular egg) of which FA represented at most 10 %, a level which would probably be converted into natural folates by humans after ingestion. The results demonstrate that it is possible to use synthetic FA at high doses to produce novel animal foods enriched with natural folates in a cost-efficient process. Such foods may be particularly relevant to European populations without access to FA fortification and therefore dependent on natural food folate sources for the primary prevention of folate-related disease.

scholarly journals Sequential determination of fat- and water-soluble vitamins in green leafy vegetables during storage

2012 ◽  
Vol 1261 ◽  
pp. 179-188 ◽  
Author(s):  
J. Santos ◽  
J.A. Mendiola ◽  
M.B.P.P. Oliveira ◽  
E. Ibáñez ◽  
M. Herrero
Keyword(s):  
Water Soluble ◽  
Leafy Vegetables ◽  
Sequential Determination ◽  
Green Leafy Vegetables

scholarly journals Role of Vitamin C (Ascorbic Acid) on Human Health- A Review

2005 ◽  
Vol 5 (8) ◽  
pp. 01-12
Author(s):  
Mary K Walingo ◽  
Keyword(s):  
Blood Pressure ◽  
Ascorbic Acid ◽  
Vitamin C ◽  
Human Health ◽  
The Body ◽  
Water Soluble ◽  
Plasma Vitamin ◽  
Risk Of Death ◽  
Increased Risk

Vitamin C, also known as ascorbic acid, abounds in nature and is highly labile. It is a water-soluble vitamin that is lost in large amounts during food processing. It is a vitamin whose prescribed requirement across cultures is not uniform. For example , the prescribed requirement of vitamin C in Great Britain is 30mg/day, while in the U.S.A., it is 60mg/day and 100mg/day in Japan. These variations are unusual and point to the need for further research to establish the acceptable RDAs for diverse populations. The RDA for vitamin C should be more than the amount needed to prevent the occurrence of disease. Vitamin C plays significant functions in the body that enhance its role in the health status of the human body. The biochemical functions of vitamin C include: stimulation of certain enzymes, collagen biosynthesis, hormonal activation, antioxidant, detoxification of histamine, phagocytic functions of leukocytes, formation of nitrosamine, and proline hydroxylation amongst others. These functions are related to the health effects of vitamin C status in an individual. In human health, vitamin C has been associated with reduction of incidence of cancer, blood pressure, immunity, and drug metabolism and urinary hydroxyproline excretion, tissue regeneration. This vitamin is needed for the proper metabolism of drugs in the body through adequate hepatic mixed function oxidase system. Epidemiological data have revealed the preventive and curative role of vitamin C on certain disease conditions in the body though controversies still persist. Vitamin C is effective in protecting against oxidative damage in tissues and also suppresses formation of carcinogens like nitrosamines. There is an inverse relationship with blood pressure and both plasma vitamin C and Vitamin C. Vitamin C has a lowering effect on blood pressure, especially on systolic pressure more than a diastolic pressure. Low levels of plasma vitamin C are associated with stroke and with an increased risk of all cause mortality. Increased consumption of ascorbic acid raises serum ascorbic levels and could decrease the risk of death.

scholarly journals PENETAPAN KADAR VITAMIN C PADA KULIT PISANG (Musa paradisiaca) DENGAN METODE SPEKTROFOTOMETRI UV-VISIBLE TAHUN 2018

2020 ◽  
Vol 2 (2) ◽  
pp. 56-62
Author(s):  
Asti Pratiwi ◽  
Ardita Febrianty Manurung ◽  
Jhoti Sumitra
Keyword(s):  
Vitamin C ◽  
The Body ◽  
Water Soluble ◽  
Banana Peel ◽  
Research Use ◽  
Musa Paradisiaca ◽  
Qualitative Test ◽  
Uv Visible ◽  
Research Stage

Background: Vitamin C is a vitamin that is water soluble qnd one vitamin that are needed by the body. To meet the intake of vitamin C needed source of vitamin a derived from fruits, one of which is banana. Part of the banana , which is still rarely used is its skin. Banana peel is very beneficial for health however the situation is only considered as waste that has not been utilized well. This study aims to determine the levels of vitamin C on the skin of the banana (Musa paradisiaca) by the method of spectrofotometry uv-visible wavelength 224,5 nm. Method: This research use experimental with purely research stage comprise sample preparation, qualitative test, making the solution of the parent raw, quantitative test, determination of wavelength of maximum vitamin and creation of calibration surve. Result: Based on the research that has been done obtained the result of the qualitative test to prove the presence of high content of vitamin C contained in banana peels, with the highest level obtained in the skin of the plantain by 0,0253 mg/ml and the levels of the lowest on a banana peel the wax by 0,0172 ng/ml. Discussion: Levels of vitamin C on the skin of the banana  barangan of 0, 0219 mg/ml, sample a banana skin banten by 0, 0173 mg/ml, sample a banana peel wax by 0, 0172 mg/ml and sample the skin of plantain by 0, 0253 mg/ml.

Nutritional and phytochemical content of Swiss chard from Montenegro, under different fertilization and irrigation treatments

2019 ◽  
Vol 121 (2) ◽  
pp. 411-425 ◽  
Author(s):  
Ljubica Ivanović ◽  
Ivana Milašević ◽  
Ana Topalović ◽  
Dijana Ðurović ◽  
Boban Mugoša ◽  
...  
Keyword(s):  
Vitamin C ◽  
Water Extract ◽  
Leafy Vegetables ◽  
Appreciable Amount ◽  
Content Type ◽  
Mean Values ◽  
Phytochemical Content ◽  
Green Leafy Vegetables ◽  
Swiss Chard ◽  
Irrigation Treatments

Purpose The purpose of this paper is to evaluate both nutrient and phytochemical content of Swiss chard grown under different fertilization and irrigation treatments and the effect of these treatments on the tested parameters. Design/methodology/approach Samples of fresh Swiss chard were collected from the experimental field of Ljeskopolje, Montenegro, where chard was grown under different fertilization and irrigation treatments. Swiss chard samples were analyzed for nutritional and antioxidant parameters. Findings In this study, the authors found that 100 g of Swiss chard is a good source of total chlorophyll (47.13 mg), carotenoids (9.85 mg), minerals as well as vitamin C (26.88 mg) expressed as mean values. Total phenol and flavonoid compounds content were (138.59 µg gallic acid equivalent (GAE) and 11.91 µg catechin equivalent (CAE) per mg of water extract, respectively), also expressed as mean values. The total antioxidant capacity (IC50 values) determined by 1,1-diphenyl-2-picrylhydrazyl assay ranged from 2.93 to 4.44 mg/mL of aquatic water extract. Different fertilization regimes affected the following parameters: phosphorous, protein content, chlorophyll a, chlorophyll b and vitamin C (p<0.05), while different irrigation regimes did not have any effect on the tested parameters (p>0.05), while interaction effect between fertilization and irrigation was found only for sodium and copper (p<0.05). Originality/value Swiss chard produced in Montenegro on a sandy clay loam soil with acid reaction contains appreciable amount of minerals, crude fibers, vitamin C, chlorophylls, carotenoids and polyphenols. The nutrient and phytochemical content of chard is equal or superior to other green leafy vegetables which are considered as functional food. It was identified as a potentially rich source of essential nutrients and phytochemical compounds. The promotion of higher consumption and production of Swiss chard may represent a natural and sustainable alternative for improving human health.

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