MedVitamins VITAMIN C

The impact of water-soluble Vitamin C on the common cold is not folk lore; it is fact. 'Being well nourished with Vitamin C reduces the incidence of colds in normal life, and massive amounts of Vitamin C reduce the symptoms of colds,' according to Dr. Richard Passwater in his book, The New Super-Nutrition. Though it won't prevent colds, Vitamin C can reduce the duration and ease the symptoms of them.1

In the 1970's, when two-time Nobel Prize winner Linus Pauling claimed that large doses of Vitamin C fight cancer and the common cold, he was criticized by some members of the scientific community. But his 1986 book cites sixteen studies supporting his premise that Vitamin C decreases the degree of suffering from a cold by 34% to 68%.2 Whether or not the medical community believes these studies, the general public does as evidenced by the amount of Vitamin C purchased, especially during cold and flu season.

As an antioxidant, Vitamin C may help prevent many serious diseases such as heart disease and cancers of the lung, throat, mouth, stomach, pancreas, cervix, rectum and breast. It plays a major role in collagen formation, and in amino acid metabolism and hormone synthesis. It contributes to the formation of the amino acid tyrosine, the precursor for the neurotransmitters epinephrine and norepinephrine, and the release of these hormones from the adrenal glands. It might also help regulate insulin action in diabetes.

A 1995 study reported that high intake of Vitamin C was protective both for respiratory infection and for cardiovascular disease. Another study found people with low dietary intake of the vitamin had more LDL, or 'bad,' cholesterol and higher blood pressure. It has not been proven that Vitamin C helps to raise levels of HDL, or 'good' cholesterol, but it does appear to prevent the LDL cholesterol from forming artery-clogging plaque. These findings support the hypothesis that Vitamin C may protect against cardiovascular disease. Another study released in 1995 reported results of a twenty-year study suggesting Vitamin C is related to mortality from stroke in people aged 65 and over. Mortality from stroke was highest in those with the lowest Vitamin C levels. Given its functions as an antioxidant, it is not surprising to find a strong link between Vitamin C and longevity.3

The curative powers of Vitamin C first came to prominence because of the work of British naval physician James Lind. In 1753, he recognized scurvy's direct link to diet when he noted lemons, limes and fresh green produce contained a mysterious scurvy-preventing substance. Unbeknownst to Lind, humans are one of a very few species that cannot manufacture Vitamin C and must depend on food for this vital nutrient. Up until that time, sailors on long sea journeys and soldiers and occupants of besieged areas: people cut off from foodstuffs containing the vitamin inevitably fell victim to the disease. The British navy implemented a policy of taking these foods on board ship, and, according to some historians, this helped to launch the British navy's era of dominance at sea.

1. Passwater R, The New Super-Nutrition, 286. See also: Editors of Prevention Magazine, The Complete Book of Vitamins and Minerals for Health, 131; and Garrison and Somer, Nutrition Desk Reference, 440.

2. Pauling, Linus; How to Live longer and Feel Better, as cited in Passwater R, The New Super-Nutrition, 286.

3. Chakrabarty S, Nandi A, Mukhopadhyay C, et al: Protective role of ascorbic acid against lipid peroxidation and myocardial injury. Mol C Bioch 1992;111:41-47; Jaques P: Effect of vitamin C on high-density lipoprotein cholesterol and blood pressure. J Am Col N 1992;11:139-144; and Brazg R, Duell P, Gilmore M, et al: Effects of dietary antioxidants on LDL oxidation in noninsulin-dependent diabetics. Clin Res 1992;40:103A.


	VITAMIN C (ASCORBIC ACID)
	The impact of water-soluble Vitamin C on the common cold is not folk lore; it is fact. 'Being well nourished with Vitamin C reduces the incidence of colds in normal life, and massive amounts of Vitamin C reduce the symptoms of colds,' according to Dr. Richard Passwater in his book, The New Super-Nutrition. Though it won't prevent colds, Vitamin C can reduce the duration and ease the symptoms of them.1 In the 1970's, when two-time Nobel Prize winner Linus Pauling claimed that large doses of Vitamin C fight cancer and the common cold, he was criticized by some members of the scientific community. But his 1986 book cites sixteen studies supporting his premise that Vitamin C decreases the degree of suffering from a cold by 34% to 68%.2 Whether or not the medical community believes these studies, the general public does as evidenced by the amount of Vitamin C purchased, especially during cold and flu season. As an antioxidant, Vitamin C may help prevent many serious diseases such as heart disease and cancers of the lung, throat, mouth, stomach, pancreas, cervix, rectum and breast. It plays a major role in collagen formation, and in amino acid metabolism and hormone synthesis. It contributes to the formation of the amino acid tyrosine, the precursor for the neurotransmitters epinephrine and norepinephrine, and the release of these hormones from the adrenal glands. It might also help regulate insulin action in diabetes. A 1995 study reported that high intake of Vitamin C was protective both for respiratory infection and for cardiovascular disease. Another study found people with low dietary intake of the vitamin had more LDL, or 'bad,' cholesterol and higher blood pressure. It has not been proven that Vitamin C helps to raise levels of HDL, or 'good' cholesterol, but it does appear to prevent the LDL cholesterol from forming artery-clogging plaque. These findings support the hypothesis that Vitamin C may protect against cardiovascular disease. Another study released in 1995 reported results of a twenty-year study suggesting Vitamin C is related to mortality from stroke in people aged 65 and over. Mortality from stroke was highest in those with the lowest Vitamin C levels. Given its functions as an antioxidant, it is not surprising to find a strong link between Vitamin C and longevity.3 The curative powers of Vitamin C first came to prominence because of the work of British naval physician James Lind. In 1753, he recognized scurvy's direct link to diet when he noted lemons, limes and fresh green produce contained a mysterious scurvy-preventing substance. Unbeknownst to Lind, humans are one of a very few species that cannot manufacture Vitamin C and must depend on food for this vital nutrient. Up until that time, sailors on long sea journeys and soldiers and occupants of besieged areas: people cut off from foodstuffs containing the vitamin inevitably fell victim to the disease. The British navy implemented a policy of taking these foods on board ship, and, according to some historians, this helped to launch the British navy's era of dominance at sea. 1. Passwater R, The New Super-Nutrition, 286. See also: Editors of Prevention Magazine, The Complete Book of Vitamins and Minerals for Health, 131; and Garrison and Somer, Nutrition Desk Reference, 440. 2. Pauling, Linus; How to Live longer and Feel Better, as cited in Passwater R, The New Super-Nutrition, 286. 3. Chakrabarty S, Nandi A, Mukhopadhyay C, et al: Protective role of ascorbic acid against lipid peroxidation and myocardial injury. Mol C Bioch 1992;111:41-47; Jaques P: Effect of vitamin C on high-density lipoprotein cholesterol and blood pressure. J Am Col N 1992;11:139-144; and Brazg R, Duell P, Gilmore M, et al: Effects of dietary antioxidants on LDL oxidation in noninsulin-dependent diabetics. Clin Res 1992;40:103A.