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The objective of this study was to determine the effect of a broad range of dietary intake levels of ascorbate on the distribution of both total and reduced ascorbate in guinea pig tissues. Young male Hartley guinea pigs were fed for 2 mo a modified Reid-Briggs purified diet containing five different levels of total ascorbate that provided 0.8-52 mg ascorbate/d. We also fed aged guinea pigs two different levels of ascorbic acid (1.5 or 60 mg/d) for 2 mo. Reduced and total ascorbate was measured in eye lens and aqueous humor, liver, kidney and plasma. The data indicate that it is possible to markedly enhance the level of ascorbate in tissues above that obtained by feeding a diet that contains only enough ascorbate to prevent scurvy. In all tissues, as the level of total ascorbate present in the tissue increased, so did the proportion present in the reduced form. In old guinea pigs, the eye lens was the only tissue in which both reduced and total ascorbate were significantly lower than in the young guinea pigs at both high and low intake levels.

Guinea pigs were fed 5 different levels of dietary ascorbate representing a 65-fold range (0.8-52 mg animal-1 day-1). After two months on the diets, levels of reduced and total ascorbate were determined in aqueous humor, vitreous humor, lens and plasma. At low-dietary levels, proportionally higher levels of ascorbate are found in the lens than in other eye tissues. Tissue ascorbate levels began to plateau at dietary intake of approximately 11 mg animal-1 day-1. This is the amount suggested for optimal health, but it is ten times the level needed to prevent scurvy. Over 75% of the eye tissue ascorbate is in the reduced form in animals fed diets which provided 11 mg ascorbate. However, there was less than 50% reduced ascorbate in the eye tissues of the animals fed about 1mg ascorbate per day.

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