Vitamin C is a partially understood vitamin. Ascorbic acid, which is considered to be Vitamin C by many people, is an antioxidant. But actually, ascorbic acid is only the antioxidant factor of a nutritional complex that contains a several other nutrients all made up into one package and called the Vitamin C Complex.

If you give the whole vitamin C complex to your body, things start happening. When Albert Szent-Gyorgyi, who originally discovered Vitamin C, tried to cure the illness called scurvy and other bleeding conditions, he found that using red pepper or lemon or lime juice, the condition was cured, and he ended up isolating Vitamin C.

The full vitamin C complex also contains the P factors, which have to do with blood vessels. People who bruise easily or who have “pink toothbrush” do not have enough of these. Their blood vessels break too easily and this results in bleeding. The P factors make the vessels stronger and more durable.

Vitamin K is another part of the C complex. It helps in blood clotting. Those who bleed do not have enough vitamin K.

Another part of the C complex is J. The J factor increases the oxygen carrying ability of the blood. If you have a cold, you want the oxygen to get to your tissues and oxidize the toxins and to get rid of them as carbon dioxide and water.

In addition to all the above, the C complex also contains enzymes. The main one is tyrosinase, which is organic copper enzyme, an adrenal activator.

What Real Vitamin C Will Do

Blood vessels begin to strengthen. Collagen is produced more easily. Bones absorb calcium and other minerals properly. Capillaries firm up and bleeding stops. Gums stop bleeding, teeth become tighter, and cell oxygenation becomes more efficient. This will then result in better circulation to the heart, more oxygen in the blood, and thus better heart function. These changes, including the strengthening of the immune system, can be measured on lab and other tests.

The following are Some Of The Best C Complex Food Sources:

• 1 large Kiwi: 89mg
• 1 Guava: 165mg
• 1 cup of Blackcurrants: 202mg
• 1 Large Red Bell Pepper: 283mg

 

If you get vitamin C from somewhere other than a whole food source, be sure you buy the entire vitamin C complex. Also, there is pulverized and dehydrated Acerola berry available. This would provide a very concentrated source of completely natural vitamin C with of its other components intact.

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The first thing you should know is that going down to your local store is definitely NOT the lowest price for Vitamin C. There are too many middle men and they each have expenses to keep up their shop, and they also want to get a profit, as they need to live on something.

So where is the best place to buy ascorbic acid? Definitely on the internet, as a company website does not cost much money to upkeep, it is much less expensive than keeping a shop open. Selling on the internet is less expensive, so you get lower process.

The other point is that you need to buy directly from a manufacturer. Again there is no middle man. That cuts your costs down even more. Look for special discounts, or many times you can get a bigger quantity for a lower price. Bigger, established companies are usually more willing to give discounts.

There is one more thing you should know. Ascorbic acid, which is considered to be Vitamin C, is only the antioxidant factor of a nutritional complex that contains a many different nutrients that all add up to what we call the Vitamin C Complex.

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Vitamin C has several functions that would be important to the performance of SPAs. For example, vitamin C is needed for the integrity and strength of tendons and ligaments. Ascorbic acid also is needed for the synthesis of adrenaline, which is needed to produce the excitatory state before and during performance. Adequate intake of the vitamin causes a lower release of the hormone, cortisol, in response to physical stress. Cortisol is a catabolic hormone that causes the body to break down skeletal muscle. Thus, lower secretion of this hormone may result in better performance. In general, any physical stress could cause an increased need for vitamin C. Finally, ascorbic acid is a powerful water-soluble antioxidant. Research has established that physical training, including weightlifting, causes an increased production of oxidative damage markers. Vitamin C, in its antioxidant capacity, would function to reduce the level of these damage products.

Studies do seem to indicate that strenuous physical activity increases the need for vitamin C. Animal and human studies show reduced tissue levels of ascorbic acid with exercise. Reduced urinary excretion of the vitamin following exercise has also been reported. Several studies show better heat adaptation with improved vitamin C status. One study, using junior elite weightlifters, did report a reduced serum cortisol concentration in the lifters following a training session when the lifters had been consuming a vitamin C supplement versus when they consumed a placebo.

The Recommended Dietary Allowance for vitamin C is 60 mg/day. However, recent studies in nonathletes suggest that an optimal vitamin C intake is more likely to be around 200 mg/day. Because physical training, such as weightlifting, places stress on the body, optimal vitamin C needs in SPAs may be 200 mg or higher. Vitamin C and exercise studies generally indicate that intakes of various athletes should be in the 200-500 mg/day range. Minimal evidence shows that intake of ascorbic acid above 1000 mg daily is beneficial to a person in general or to athletes specifically.

Although vitamin C supplements are inexpensive to purchase and easy to take, many athletes can easily consume 200 mg/day or more in their normal diets. Studies with bodybuilders and football players show normal vitamin C intake to be 180-300 mg/day. A single 8-ounce glass of orange juice will provide approximately 100-120 mg of vitamin C. If the athlete consumes a proper selection of high vitamin C fruits and vegetables, then meeting the 200-500 mg/day intake level should not be a problem. Although ascorbic acid is a nontoxic vitamin, doses above 1 g/day may cause irritation and discomfort to the gastrointestinal system. Again, obtaining the vitamin from proper dietary selection is the best way to proceed.

Looking for more information about vitamin uses and supplements guide? Also, know more about yoga exercises.

Most scientists know this, but public and most doctors usually have no idea about this. Chemically speaking, the main component of Vitamin C, which is called ascorbic acid, has two separate forms. These are “L”-Ascorbic Acid and D-Ascorbic Acid. The L component of Vitamin C is the active part, and this is the one that has health benefits. The D-component of Vitamin C, research shows, is useless and is gotten rid of by the body. When you eat Vitamin C, you only benefit from the “L” side of ascorbic acid. Despite the beliefs of many people, Vitamin C is not a stable thing, and the L and D components can change when moisture or water is added.

E.g. in a fruit, the Vitamin C primarily occurs as the L component. However, when you extract the juice, after a few days, some of the “L” side changes to D. The same will happen with a frozen fruit concentrate, when melted and with water added, or when Vitamin C is added by manufacturers to drinks.

Is There A Difference Between Natural And Artificial Vitamin C?

Most vitamin C supplements are ascorbic acid, calcium ascorbate, magnesium ascorbate or potassium ascorbate. Chemically synthesized supplements are not natural vitamin C. And these synthetic molecules copy only one of the numerous ingredients found in natural vitamin C. In the 1930s, Dr. Szent-Gyorgyi, the scientist who isolated the molecule ascorbic acid, stated that the best results occurred when people consumed vitamin C in its natural food form.

But actually, ascorbic acid is only the antioxidant factor of a whole nutritional complex that contains many different factors that we call the Vitamin C Complex. The full vitamin C complex also contains the P factors, which make the vessels stronger and more durable and handle the “pink toothbrush” symptom. Vitamin K helps in blood clotting.

Another part of the C complex, the J factor increases the oxygen carrying ability of the blood, helps oxidize toxins and get rid of them. Additionally, the C complex also contains enzymes. The main one is tyrosinase, which is organic copper enzyme, an adrenal activator.

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You have probably heard that sailors back in the 16th century used to catch scurvy because of a lack of vitamin C. But no one catches scurvy any more, right? So, why is it so important, and where can you get it?

Vitamin C is one of the most powerful antioxidants known to man. Antioxidants are used to fight free radical damage in the body. Free radical damage is attributed to cancer, Alzheimer’s disease, heart disease and stroke. According to some theories, free radicals are actually responsible for all of the signs of aging, not to mention the degenerative diseases that come with it. That means that ascorbic acid is a great way to prevent disease and may slow down the affects of aging.

In addition to its strong antioxidant properties ascorbic acid strengthens the structure of your arteries. It can also help to lower bad cholesterol and blood pressure. Like we discussed earlier, ascorbic acid has a positive affect on your overall health and can help fight the common cold and other conditions by strengthening the immune system.

The “problem” with ascorbic acid is that it is water soluble. Because of this property, it cannot be stored in the body for long. It needs to be replenished each day.

Fortunately, there are a number of ways to get this powerful nutrient into your system. Some of the foods that are high in ascorbic acid are red peppers, broccoli, cauliflower and cabbage. It is also high in fruits such as Acai berries, oranges, strawberries and black currants. There are many other fruits and vegetables that contain high levels of ascorbic acid.

In addition, if you do not get enough fruits and vegetables in your diet, it is very easy to add a Vitamin C supplement.

Vitamin C is one of life’s most critical nutrients. It is valuable in preventing many diseases, and fortunately it is easy to add to your diet.

But, excessive doses of it have been shown to cause kidney problems, so you should not “over indulge”. It can also cause diarrhea and nausea. This is especially true when taking ascorbic acid as a supplement. You should definitely talk to your doctor or nutritionist before adding high amounts to your diet.

You already know that antioxidants are a powerful way to fight disease. Vitamin C is one of the best antioxidants on the market today.

Dorota Antosik built her Acai Juice company Fruits 4 Life Network after seeing its effect in her own life. You can download her FREE Acai and Health report at: http://www.myacaiberryjuice.com.

She writes about health topics ranging from Anti-aging to Vitamins.

Vitamin C and the Immune System

Vitamin C is so essential because it helps support thyroid hormone production. Thyroid hormones are involved in the regulation of metabolism, energy, sex hormones and even brain function. Vitamin C is also required for the metabolism of folic acid, tyrosine, tryptophan and in cellular immune functions, where it may be helpful against bacterial, viral, and fungal diseases. In higher amounts, Vitamin C may decrease the production of histamine, thereby reducing allergy potential. A combination of very high doses of Vitamin C + Vitamin E + Vitamin B12 has been found effective in lessening the symptoms of shingles (herpes zoster), provided they are all taken at the earliest onset of the attack.

Vitamin C and Disease

Vitamin C is useful in preventing or healing iron-deficiency anemia because it allows for the absorption of iron, particularly the vegetable, or non-heme form. Other conditions that benefit from ascorbic acid metabolism include diabetes (for insulin production), certain cases of male infertility, as well as arteriosclerosis, atherosclerosis, cataracts, glaucoma, and muscular-skeletal degeneration (mostly because Vitamin C keeps calcium soluble).

How much do you need?

Since vitamin C is water soluble, your body expels what it does not absorb and high doses can be taken with little risk of toxicity. For determining the optimal intake of Vitamin C, most doctors recommend the “Bowel Tolerance Challenge” – by ingesting increasing amounts of ascorbic acid until diarrhea sets in, then reducing Vitamin C to a tolerated dose. We easily tolerate 1,000 – 3,000 mg daily.

When to Boost Your Vitamin C Intake

Ascorbic acid is used up more rapidly with alcohol use, smoking, and under stressful conditions. Prolonged stress depletes Vitamin C in the adrenals and in the blood. Dr. John Hoffer at Montreal’s Jewish General Hospital says that vitamin C deficiencies are linked to psychological problems. Other factors that increase Vitamin C requirements include viral illness and fever, Aspirin and other medications (sulfa antibiotics, cortisone), environmental toxins (DDT), and exposure to heavy metals such as mercury, lead, or cadmium.

Dietary Sources

Foods rich in vitamin C include: citrus fruit, green peppers, sweet and hot peppers, potatoes, spinach, parsley, cabbage, broccoli, Brussels sprouts, rose hips, black currants, blueberries and other berries, tomatoes, horseradish, and watercress.

Food – Serving Size/Milligrams Vitamin C
Guava – 1 medium / 165 mg
Red Bell Pepper – 1/2 cup / 95 mg
Papaya – 1 medium / 95 mg
Orange juice, from frozen concentrate – 3/4 cup / 75 mg
Orange – 1 medium / 60 mg
Broccoli, boiled – 1/2 cup / 60 mg
Green bell pepper – 1/2 cup / 45 mg
Kohlrabi, boiled – 1/2 cup / 45 mg
Strawberries – 1/2 cup / 50 mg
Grapefruit, white – Half / 40 mg
Cantaloupe – 1/2 cup / 35 mg
Tomato juice – 3/4 cup / 35 mg
Mango – 1 medium / 30 mg

Vitamin C can be lost from foods during preparation, cooking, or storage. To prevent loss of vitamin C:

* Serve fruits and vegetables raw whenever possible

* Steam, boil, or simmer foods in a very small amount of water, or microwave them for the shortest time possible

* Cook potatoes in their skins. Be sure to wash the dirt off the outside of the potato

* Refrigerate prepared juices and store them for no more than two to three days

* Store cut, raw fruits and vegetables in an airtight container and refrigerate

* do not soak foods or store in water, the Vitamin C will be dissolved in the water

Disclaimer: The information in this article and on this website is not intended to diagnose, treat, cure or prevent any disease. None of the products mentioned in this article or on this website are intended to diagnose, treat, cure or prevent any disease. The information in this article is not intended to provide personal medical advice, which should be obtained from a medical professional. This information is made available with the understanding that the author and publisher are not providing medical, psychological, or nutritional counseling services on this site. The information on this Web site does not cover all possible uses, actions, precautions, side effects, and interactions. Liability for individual actions or omissions based upon the contents of this site is expressly disclaimed. This information has not been evaluated or approved by the U.S. FDA.

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The beneficial power of Amla lies in the high levels of poly phenolic compounds that it contains as well as ascorbic acid. Amla is perhaps the richest source of ascorbic acid (Vitamin C) occurring in its most potent bio available form. Poly phenols like Emblicanin and Ascorbic acid contained in amla are powerful antioxidants. Oxidative stress occurs continuously in our body. This process accelerates with age as well as due to external factors like pollution, physical exertion etc. Free radicals are formed due to this process of oxidative stress. The antioxidants in amla mop up these free radicals.

What makes amla a unique and perhaps the most potent antioxidant is the presence of Emblicanins in amla (hence the technical name Emblica Officinalis). Emblicanin is found to have pro oxidation properties. When any antioxidant like Vitamin E or Vitamin A, Beta carotene etc. mop up the free radicals these healthy antioxidant molecules are in turn converted into free radicals themselves which can actually cause more oxidative damage in the long run. In the case of amla the anti oxidant Emblicanin A aggressively seeks and attacks the free radicals. After it neutralizes a free radical it is then converted into Emblicanin B which again is an antioxidant. Thus amla is able to mop up maximum amount of free radicals. Amla is known to be far more powerful than antioxidants like Green tea, resveratrol, Vitamin C, Grape seed extract and pine extract. High intake of Amla protects against the disintegration of erythrocytes (red blood cells). This could have huge significance as disintegration of red blood cells can lead to myriad diseases right from heart failure to renal failure.

Amla Fruit Extract.

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Plaque buildup on artery walls occurs naturally as we age, but the process is accelerated by smoking, alcohol consumption, a high-fat diet, caffeine and lack of exercise. Stress is another risk factor. Heredity and some diseases, particularly diabetes, also contribute. All this points to the importance of maintaining a healthy diet and lifestyle, which will be certainly help to avoid this dangerous disorder.

Gamma Tocopherol & Ascorbic acid are the most important antioxidants and have shown a role in preventing stroke and arteriosclerosis. The main cause of Arteriosclerosis is the deposition of LDL or bad cholesterol in the interior wall of the blood vessels. Antioxidants have the capacity to reduce LDL to HDL or good cholesterol; this ultimately leads to the removal of the deposit from the blood vessel. An appropriate proportion of the above antioxidants are very much effective against dread full diseases such as Arteriosclerosis, cancer & asthma. The medicine now available against disease like Arteriosclerosis has side effects. Instead of this consider the use of herbal solutions without any hazards and they will help to protect from other diseases.

Vitamin E is the term for a group of tocopherols and tocotrienols. Plant oils are the main dietary sources of vitamin E (560-1600 mg/kg in soybean oil, 530-1620 mg/kg in corn oil and 50-150 mg/kg in olive oil, sun flower oil, meat (0.5-1.6 mg/kg), poultry (1.6-4.0 mg/kg) and dairy products (0.4-10.0 mg/kg) providing only moderate amounts. High vitamin E intakes are correlated with a reduced risk of cardiovascular diseases.

In 1996, the Cambridge Heart Antioxidant Study (CHAOS) (23) reported in over 2000 patients with angiographically proven coronary atherosclerosis that vitamin E supplementation (400-800 IU/day) for slightly under 2 years significantly (P,0.005) reduced the incidence of cardiovascular death and nonfatal myocardial infarction by 77%. Decreases in lipid peroxidation of low density lipoproteins (LDL) have been assumed to be the mechanisms for this result. A role distinct from oxygen radical scavenging has been proposed for gamma-tocopherol.

In contrast to alpha -tocopherol, gamma-tocopherol is a powerful nucleophile that traps electrophilic mutagens in lipophilic compartments. It thus complements glutathione, which similarly scavenges electrophilic mutagens in the aqueous phase of the cell. An electrophilic mutagen prone to react with g-tocopherol is peroxynitrite. Thus, g-tocopherol may protect lipids, DNA, and proteins from peroxynitrite dependent damage.

Vitamin E functions as a chain-breaking antioxidant that prevents the propagation of free radical reactions. The reaction between alpha tocopherol and free radical leads to the formation of oxidative end products, such as a-tocopherol hydroquinone, 5, 6 epoxy a-tocopherolquinone, 2, 3 epoxy a-tocopherolquinone. This ultimately leads to the termination of lipid peroxidation by the consumption of free radical.

Vitamin E forms as anti-cancer agents.

While compared to alpha tocopherol, gamma-tocopherol inhibits growth and induces cell death in prostate and lung cancer cells but has no effect on normal prostate epithelial cells. Study demonstrates that gamma-tocopherol induce cell death by interrupting sphingolipid synthesis. This is due to the molecular interaction between vitamin E forms and various key enzymes in the pathway of de novo synthesis of sphingolipids. The role of these enzymes in cell fate, and testing the anti-cancer potential of vitamin E forms in various cancer models in animals. Vitamin E forms as anti-inflammatory agents. The interaction between vitamin E and different forms of cyclooxygenase and lipoxygenase, as well as the role of vitamin E in gene regulation during inflammation, which is not well understand.

Vitamin E forms and asthma

In airway inflammation in asthma, myeloperoxidase from neutrophils and eosinophil peroxidase from eosinophils generate highly potent oxidants that cause oxidative damage. The damage caused by these peroxidases can be reducing by vitamin E forms and other antioxidants. The peroxide ions like hypochlorous acid (HOCl) from hydrogen peroxide (H2O2) and chloride anion (Cl-) released during the neutrophil’s respiratory burst can cause severe damage to the tissues. Gamma tocopherol’s reducing power is highly efficient in reducing the intensity of tissue damage. Gamma tocopherol protects nasal or pulmonary air way allergen provocation by blocking the infiltration of oesinophils into air space, tissue of the lung, nose and sinus.

Action of Ascorbic acid to prevent Arteriosclerosis

Vitamin C is an antioxidant vitamin needed for the formation of collagen to hold the cells together and for healthy teeth, gums and blood vessels; improves iron absorption and resistance to infection. Vitamin C is found in many fresh vegetables and fruits such as broccoli, green and red peppers, collard greens, cauliflower, lemon, cabbage, pineapples, strawberries and citrus fruits.

Vitamin C serves as a key immune system nutrient and a potent free-radical fighter. This nutrient has been shown to prevent many illnesses, from everyday ailments such as the common cold to devastating diseases such as cancer and arteriosclerosis. Ascorbic acid exerts a marked inhibitory effect upon the development of atherosclerosis. Atherosclerosis which develops in the guinea-pig,
as a result of ascorbic acid depletion has all the characteristics of human atherosclerosis.

The plasma cholesterol levels of these animals are normal and there is no lipid deposit in the reticulo-endothelial system. Ascorbic acid deficiency is not usually considered to exist in subjects with atherosclerosis where nutrition seems good. Recent biochemical studies show that radioactive acetate is incorporated into cholesterol considerably more rapidly in tissues depleted of ascorbic acid.

As an antioxidant and a constituent of collagen, vitamin C may play a number of roles in maintaining cardiovascular fitness. It affects some important aspects of cardiovascular functioning. The fatty plaques that form in blood vessels, called atherosclerosis, are a major contributor to heart disease, Vitamin C may prevent this plaque formation by inhibiting the oxidative modification of low density lipoproteins (LDLs), according to a study conducted at the University of Texas Southwestern Medical Center. LDLs, commonly known as the “bad” form of cholesterol, may “contribute to the atherosclerotic process by its cytotoxic effects,

Beyond that, vitamin C may play a mitigating role in another aspect of atherosclerosis – the buildup and adhesion of platelets on vessel walls, an injury to the vessel wall prompts the production of a prostaglandin called thromboxane. This prostaglandin causes platelets to aggregate and clot. On the other hand, a prostaglandin called prostacyclin helps protect us against the effects of this process.

In human studies, vitamin C in doses ranging from 1 to 2 grams per day has been shown to hinder platelet aggregation and adhesion, reduce the level of an oxidation by-product in platelets, and increase fibrinolytic activity, which may help to clear arteries. Animal studies have found that vitamin C can prevent or reverse the plaque formation caused by a high-cholesterol diet, reduce platelet aggregation by stimulating the production of prostacyclin, and interfere in the platelet release mechanism, thereby reducing platelet activity.

Too much cholesterol can lead to heart disease. However, studies on the relationship of vitamin C to blood cholesterol levels report mixed results. a few human studies have noted a positive connection between the blood levels of vitamin C and high density lipoproteins (HDLs). Unlike the LDLs, which can lead to plaque, HDLs help to reduce the risk of heart disease by “scavenging” cholesterol. Researchers monitored the cholesterol levels of people who took 1,500 mg of vitamin C a day.

They found that the cholesterol levels were reduced significantly because vitamin C encouraged the conversion of cholesterol into bile acids, which are then eliminated from the body in the feces similarly; several animal studies indicate that vitamin C contributes to this conversion by stimulating an enzyme that regulates the process. In addition, vitamin C may increase the beneficial HDL cholesterol. Ischemic heart diseases, like other antioxidants, vitamin C can protect the area of the heart that is deprived of oxygen from further damage by free radicals.

Studies suggest that vitamin C’s antioxidant mechanisms may help to prevent cancer in several ways. It combats the peroxidation of lipids, for example, which has been linked to the aging process and degeneration. One study of elderly people found that 400 mg of vitamin C per day (for a one-year period) reduced serum lipid peroxide levels. Vitamin C can also work inside the cells to protect DNA from the damage caused by free radicals. Vitamin C also reduced the level of potentially destructive genetic alterations or chromosome aberrations.

Diabetics, the tissues and organs of diabetics may be deprived of vitamin C, requiring them to consume more of the nutrient than does the average person. Vitamin C must compete with glucose to reach the tissues and organs through a common cellular transport system. An insufficient supply of insulin also can inhibit the transport of vitamin C to cells that require insulin for their glucose uptake.

As an antioxidant, vitamin C can rejuvenate vitamin E, making it an indirect contributor to the fight against free radical damage in the lipids. These two nutrients can be effective partners in reducing the destructive process of lipid peroxidation. In human and animal studies, this reduction took place in subjects with diabetes, cerebral arteriosclerosis or a heart disorder. Together, vitamins C and E can help to prevent the blood from clotting, a condition that contributes to the risk of stroke.

The synergistic combination of vitamins C and E may be further enhanced by the addition of vitamin A. In one study of 30 elderly long-stay patients, for example, this trio was effective in improving certain aspects of cell-mediated immunity, such as the number of T cells, T4 subsets and the ratio of T4 to T8 cells. In another study, a complex of vitamins A, E and C significantly enhanced the “characteristics of enzymatic and non-enzymatic antioxidant protection of the liver” in mice.

Adequate intake of tocopherols and ascorbic acid is postulated to reduce risk of dread full diseases like cancer & arteriosclerosis and also reduce the oxidative damage of tissues. The absorption of these antioxidants in purified forms is almost twice than that from the natural sources, but in such case the chemically synthesized forms of antioxidants are less reactive than the naturally occurring forms. My aim is to characterize a proper dosing regimen with the help of some proper studies regarding antioxidants and provide this as a supplementary medicated food to prevent dangerous diseases like cancer, arthrosclerosis and asthma.

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Vitamin C is a very important antioxidant and is required for at least 300 metabolic functions in the human body. This includes tissue growth and repair, adrenal gland function, and healthy gums. It also aids the production of anti-stress hormones and interferon which is an important immune-system protein. It must also be present for the metabolism of folic acid, tyrosine and phenylalanine. Taking vitamin C can reduce the symptoms of asthma.

Ascorbic acid protects against the harmful effects of pollution, helps prevent cancer, protects against infection, and enhances immune system function. It increases the absorption of iron and can combine with toxic substances, like certain heavy metals, and render them harmless and allow them to be eliminated from the body. Very large doses of vitamin C may even render the venom of the black widow spider harmless.

This vitamin may also reduce levels of LDL (the bad cholesterol) while it increases levels of HDL (the good cholesterol) and lower high blood pressure to help prevent atherosclerosis. It is essential for the formation of collagen. Collagen is a protein that forms the basis for connective tissue, the most abundant tissue in the body. Collagen binds muscle cells together, gives support and maintains shape in intervertebral discs and eustachian tubes, and provides movement in joints. Vitamin C protects against abnormal blood clotting and bruising. It may reduce the risk of cataracts and promotes healing of wounds and burns.

Vitamins C works in concert with both vitamin E and beta-carotene. Taking these vitamins together allow them to repotentiate each other and may counter potential adverse effects of taking them separately. Vitamin E works to scavenge dangerous free radicals in cell membranes, while vitamin C scavenges free radicals in biologic fluids. These vitamins reinforce and extend the antioxidant activity of the other.

Ascorbic acid has a role in amino acid metabolism and hormonal synthesis. It contributes to the formation of tyrosine (the precursor for the neurotransmitters epinephrine and norepinephrine). During periods of stress these hormones are mobilized, and the small stores of ascorbic acid in the adrenal glands are depleted. Therefore, vitamin C may help the body deal more effectively with stress. Tryptophan is converted to 5-hydroxytryptophan in the presence of vitamin C and is decarboxlated to form the neurotransmitter serotonin.

CANCER: Cancer risk is reduced by the antioxidant characteristics of vitamin C. Researchers at Trinity College in Dublin, Ireland found that free-radical activity damages DNA, which might initiate carcinogenic changes in colonic mucosa. Vitamin C suppresses this damage and limits adenomatous polyp growth in patients with colorectal cancer. This vitamin acts as a cytotoxic agent in cancerous cells to reverse chemically-transformed cells back to a normal phenotype. Vitamin C, together with beta-carotene, reverses cervical dysplasia, leukoplakia, and gastric metaplasia.

CARDIOVASCULAR DISEASE: A study at the University of California, Los Angeles, compared heart disease mortality rates in individuals with the highest and lowest vitamin C intakes and found that regular supplementation with vitamin C reduced the mortality rate from cardiovascular disease by 45%.

DIABETES: Ascorbic acid may help regulate insulin action in diabetics according to a study conducted at the National Institutes of Health. The study indicates that ascorbic acid participates in insulin regulation by inhibiting glucose-induced insulin release in pancreatic islets.

IMMUNE SYSTEM: A marginal ascorbic acid deficiency results in compromised immune system function according to a study from USDA Agriculture Research Service in San Francisco and UCLA School of Public Health in Los Angeles. This was despite the absence of clinical deficiency symptoms. Moreover, researchers at Arizona State University in Tempe report that high intakes of vitamin C stimulate the immune system response by degrading and detoxifying histamine and might indirectly enhance neutrophil chemotaxis.

COMMON COLD: Finnish researches reviewed current research on ascorbic acid and the common cold. They found that most studies report the vitamin to have only a small effect on cold prevention. However, the studies consistently show this vitamin helps reduce a cold’s duration and severity. Vitamin C supplements given in therapeutic doses (1 to 8 grams/day) at the onset of a cold reduce the duration of cold episodes by as much as 48%.

VISION: Levels of vitamin C in the eye are 20 to 70 times greater than that found in plasma and other tissues. This vitamin plays a key role in proper ocular function by protecting the eye against light-induced loss of retinal pigment, epithelial cells, and photoreceptor cells. It also eliminates O2 from the lens and protects against UV radiation. There is some evidence that links higher intakes of this vitamin with a reduced risk of age-related macular degeneration.

Low intakes of this vitamin may increase the risk for developing cataracts. Low levels to none are found in cataractous lenses, while human lenses with senile cataracts have increased levels of free radicals. It is unknown whether these associations are the cause or result of cataracts. In vitro studies have shown that ascorbic acid may benefit glaucoma in the human eye.

CAUTIONS: Do not take aspirin and large doses of standard ascorbic acid together. Doing so may lead to stomach irritations, possibly contributing to ulcer formation. If you take aspirin regularly, use a buffered form of vitamin C, and take it separately from the aspirin.

If pregnant, take no more than 5,000 mg of ascorbic acid per day. A developing infant may become dependent on this supplement and develop scurvy when deprived of the accustomed megadoses after birth.

Avoid using chewable forms of this supplement, as these can damage tooth enamel.

Tom Nuckels is a health article author and owner of LpVitamins. His customers range from children to the elderly and from carpenters to doctors. To learn what sublingual b-12 and phytonutrients can do for you, visit lpvitamins.com.

Corin Stephenson has enjoyed sharing all the many unique and special aspects of vegan, raw and living foods lifestyles since 1999, helping others transform their concept of nutrition, health, and their own body, while finding inspiration from her own immense raw energy, personal transformation, and nine year commitment to raw and living foods. Visit her website http://www.raw-living-food-success.com for a refreshing and educated perspective on living food lifestyles, as well as for some vegan and raw food inspiration!

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Energy drinks are a blend of ingredients that are believed to help people generate more energy and be more alert. Separating the fact from the marketing hype is another matter which we will deal with in a moment.

Q: What are the most common ingredients in energy drinks and what do they do?

A: The most common ingredients are some form of stimulant (usually anhydrous caffeine, but frequently guarana, green tea extract, kola nut, yerba mate, and rarely l-phenylalanine, either singly or in combination). Caffeine is the most popular stimulant on the planet, used by 90% of Americans, for example. In moderation, it has been found to improve alertness, memory, and athletic performance. In excess it produces nervousness, headaches, stomach upset, diarrhea, and — at extreme dosages — even irregular heartbeat and sometimes death.

It should be noted that guarana is much different in its effects than anhydrous caffeine. It provides a longer-lasting alertness, without the nervousness often caused by other forms of caffeine.

Q: What are the other common ingredients and what do they do?

A: Sugar, in some form, is the other major ingredient in energy drinks. Sometimes artificial sweeteners are used to reduce the calorie content and some of these, notably aspartame, present their own health problems.

Q: What are these minor ingredients, such as Taurine, B vitamins, ginseng, milk thistle extract, other herbs and vitamins? Are they just “window dressing” or do they serve an actual purpose?

A: Here, the energy drink facts are less than clear. On the one hand, Taurine is a natural amino acid used in the body as an antioxidant and modulator of nervous reactions (according to Russell Blaylock, MD, in Health and Nutrition Secrets). On the other hand, it is not known what levels of taurine must be present to counteract the free radicals produced in the energy increase catalyzed by the large quantities of Caffeine in these drinks. From my experience, in the better blends, there does seem to be a noticeable improvement over a simple mixture of coffee or tea and sugar.

In any process of turning food into energy, B vitamins are used as co-factors. Vitamin B-12 is especially important and is deficient in many older adults. Vitamin C is an important antioxidant, which can counteract and neutralize the free radicals produced in the energy metabolism stimulated by these drinks. The quantities of these vitamins and amino acids vary, but are well within safe levels in most cases. Bottom Line: These shouldn’t be a problem; they have a real function and no known dangers in voluminous research.

Ginseng has been used for centuries in traditional Chinese medicine as an overall modulator of hormonal activity to bring balance in the body. Milk thistle is a well-researched herb that is used in cleansing the liver of toxins — this may serve a purpose when consuming alcoholic drinks mixed with energy drinks, as a hangover preventive. Ginkgo is believed to be a memory enhancer — this may be useful, or at least may be marketed as useful for students who study using these beverages. All these herbs are designated as GRAS — generally recognized as safe — by the U.S. Food & Drug Administration.

Q: So, where does the danger come from, that we hear so much about?

A: The danger comes from three sources. One is the danger of poorly formulated energy drinks containing too much sugar and/or caffeine anhydrous, which cause both short-term and long-term negative effects on health. The second, larger danger is that brought on by marketing these drinks to young people with advertising that subtly and sometimes not-so-subtly encourages abuse.

The high sugar content of most of these energy drinks is often overlooked as an open invitation to weight gain and is a contributing factor to diabetes, Type 2, as well as a long list of psychological disorders. (See the book, Suicide By Sugar, by Nancy Appleton, PhD, and G.N. Jacobs).

Finally, there is the danger posed by mixing energy drinks with alcohol. Even in the hands of experienced mature adults, alcohol by itself can be dangerous. In the hands of youths who have little knowledge or appreciation for the discomforts, not to mention the potentially lethal dangers of alcohol in combination with energy drinks, there can be trouble. Poor sleep quality and poor performance in school are only the tip of the iceberg when teens get heavily into this mixture.

Energy drinks, like fire, are a tool that can be very useful in skilled hands — or a terrible danger when handled by those who don’t appreciate the discipline required to safely use this tool. As in the case of any item that is purchased in the marketplace, caveat emptor is good advice for those who choose to use energy drinks (Let the buyer beware!)

A good understanding of the energy drink facts can help you decide which energy drink — if any — is right for you.

For more information to help choosing the best energy drink, see Energy Drink Facts

Robin Reichert is a natural health writer, AFPA Certified Nutrition and Wellness Consultant, and is currently a graduate student of natural health at Clayton College. Lifelong learning and educating others about natural health is her passion.

For more natural health and wellness information, please go to Robin’s Wellness Resource Center at http://www.wellness-bee.com

Article Source: http://EzineArticles.com/1549001

Roger Franklin is a writer, researcher and passionate user of natural health products at GoodHealthToGo. Please visit [http://www.goodhealthtogo.com] for more info and to learn about the products that we use that contain lycopene.

Article Source: http://EzineArticles.com/2856181

Anna Ruth is a passionate follower of natural health and natural health products. She has recently become interested in MAX GXL. MAX GXL is a Glutathione precursor and it’s role is to help the body manufacture this valuable anti-oxidant.
Unlike Lycopene, Glutathione is manufactured in our bodies and no effective supplementary product has been found for it yet so whatever can be done to improve our own ability to produce it is good news given that once we leave our twenties, our own production tends to fall pretty dramatically.

Article Source: http://EzineArticles.com/2314516