Dietary Vitamin C in Human Health

Granger, Matthew; Eck, Peter

doi:10.1016/bs.afnr.2017.11.006

Cited by 155 publications

(135 citation statements)

References 138 publications

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“…Ascorbic acid (AA) is one of the most abundant water-soluble antioxidants within mammalian tissues, acting as a reducing cofactor in several enzymatic reactions [52]. Being a powerful reducing agent, it quickly reacts, through one or two electron reactions, with a wide range of ROS and RNS, including peroxynitrite and hydroxyl radicals.…”

Section: Ascorbic Acid (Vitamin C)mentioning

confidence: 99%

Antioxidant Therapies in Traumatic Brain Injury

et al. 2020

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Due to a multiplicity of causes provoking traumatic brain injury (TBI), TBI is a highly heterogeneous pathology, characterized by high mortality and disability rates. TBI is an acute neurodegenerative event, potentially and unpredictably evolving into sub-chronic and chronic neurodegenerative events, with transient or permanent neurologic, cognitive, and motor deficits, for which no valid standardized therapies are available. A vast body of literature demonstrates that TBI-induced oxidative/nitrosative stress is involved in the development of both acute and chronic neurodegenerative disorders. Cellular defenses against this phenomenon are largely dependent on low molecular weight antioxidants, most of which are consumed with diet or as nutraceutical supplements. A large number of studies have evaluated the efficacy of antioxidant administration to decrease TBI-associated damage in various animal TBI models and in a limited number of clinical trials. Points of weakness of preclinical studies are represented by the large variability in the TBI model adopted, in the antioxidant tested, in the timing, dosages, and routes of administration used, and in the variety of molecular and/or neurocognitive parameters evaluated. The analysis of the very few clinical studies does not allow strong conclusions to be drawn on the real effectiveness of antioxidant administration to TBI patients. Standardizing TBI models and different experimental conditions, as well as testing the efficacy of administration of a cocktail of antioxidants rather than only one, should be mandatory. According to some promising clinical results, it appears that sports-related concussion is probably the best type of TBI to test the benefits of antioxidant administration.

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Section: Ascorbic Acid (Vitamin C)mentioning

confidence: 99%

Antioxidant Therapies in Traumatic Brain Injury

et al. 2020

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“…It is required for the activity of several enzymes, involved in tissue repair, important for the immune system function, and functions as an antioxidant. Severe deficit of vitamin C leads to scurvy, causing general weakness, anemia, skin hemorrhages, gum disease, and teeth loss [34,35].…”

Section: Vitamin Cmentioning

confidence: 99%

Impact of Nutrition on Pulmonary Arterial Hypertension

et al. 2020

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Pulmonary arterial hypertension (PAH) is characterized by sustained vasoconstriction, vascular remodeling, inflammation, and in situ thrombosis. Although there have been important advances in the knowledge of the pathophysiology of PAH, it remains a debilitating, limiting, and rapidly progressive disease. Vitamin D and iron deficiency are worldwide health problems of pandemic proportions. Notably, these nutritional alterations are largely more prevalent in PAH patients than in the general population and there are several pieces of evidence suggesting that they may trigger or aggravate disease progression. There are also several case reports associating scurvy, due to severe vitamin C deficiency, with PAH. Flavonoids such as quercetin, isoflavonoids such as genistein, and other dietary polyphenols including resveratrol slow the progression of the disease in animal models of PAH. Finally, the role of the gut microbiota and its interplay with the diet, host immune system, and energy metabolism is emerging in multiple cardiovascular diseases. The alteration of the gut microbiota has also been reported in animal models of PAH. It is thus possible that in the near future interventions targeting the nutritional status and the gut dysbiosis will improve the outcome of these patients.

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“…Vitamin C is an important antioxidant that shows several beneficial effects in the human body [30,31]. Research has shown that the content of vitamin C is higher in blue honeysuckle berry than that of citruses, which are widely recognized as one of the best sources [14].…”

Section: L-ascorbic Acid Contentmentioning

confidence: 99%

Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees

2019

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In this study, we aimed to investigate the effect of processing methods and storage time on selected parameters of quality in the purees of blue honeysuckle berries. We investigated the content of bioactive compounds such as anthocyanins, L-ascorbic acid, and total polyphenols (TPs). We tested four processing methods and two varieties of blue honeysuckle berry (Lonicera caerulea L.var. Sineglaska and Volshebnica). The purees were analyzed immediately after production, and after two and four months of storage at 20 °C without exposure to light. According to our results, thermal treatment of the fruits for 5 min resulted in obtaining purees with a higher content of anthocyanins and TPs, but lower content of L-ascorbic acid. However, sieving fruits that were not thermally treated resulted in a higher content of L-ascorbic acid. Furthermore, purees prepared from the fruits of the Volshebnica cultivar were richer in bioactive compounds than that of purees prepared from the Sineglaska cultivar. In addition, the content of anthocyanins, L-ascorbic acid, and TPs decreased with storage time.

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Dietary Vitamin C in Human Health

Cited by 155 publications

References 138 publications

Antioxidant Therapies in Traumatic Brain Injury

Antioxidant Therapies in Traumatic Brain Injury

Impact of Nutrition on Pulmonary Arterial Hypertension

Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees

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