Vitamin C: The Real Story: The Remarkable and Controversial Healing Factor by Steve Hickey & Andrew W PH.D. Saul

Author:Steve Hickey & Andrew W PH.D. Saul [Hickey, Steve]
Language: eng
Format: epub
Publisher: Turner Publishing Company
Published: 2015-10-22T11:00:00+00:00

In the example of a cut apple, we can prevent the browning by applying an antioxidant. If the apple is left untreated, oxygen in the air oxidizes the surface tissue, pulling out electrons and turning it brown almost immediately. A solution of vitamin C, or lemon juice, applied to the cut surface of the apple slows down the oxidation process. The surface of a treated apple will stay fresh and white for a considerable time. The addition of vitamin C provides a supply of antioxidant electrons, preventing damage and discoloration. Antioxidants are often added to food, such as deli meats or bread, to maintain shelf life and freshness.

The apple experiment illustrates something more profound than the simple preservation of food. It shows how a living tissue can be damaged by oxidation and, more importantly, how an antioxidant can maintain tissue health. The uncut apple sealed within its skin is sheltered from the air and oxidation damage; its natural antioxidants can maintain the health of the unexposed tissue. When exposed, however, its antioxidants are insufficient to prevent the damage. The cut apple may be protected from oxidation by addition of an antioxidant. Similarly, our tissues have adequate antioxidant defenses to provide for a lifespan of about eighty years. However, these defenses are insufficient to prevent the damaging oxidation reactions in acute illness or chronic disease.

Our tissues maintain a controlled balance of reduction and oxidation, called the “redox state.” Cells produce antioxidants and antioxidant electrons continuously in order to prevent oxidation damage. When the supply of energy from metabolism is disturbed, the balance between oxidants and antioxidants breaks down. An example of this is the damage caused by heart attacks or occlusive strokes. In these conditions, an artery supplying the tissue is blocked by a blood clot, leaving the tissue deprived of oxygen. The cells are unable to generate sufficient metabolic energy, so they divert energy away from production of antioxidant electrons. If the artery opens again (for example, if the blood clot dissolves), oxygen rushes into the tissue and the cells find themselves right back in an oxidizing redox environment, but now with a shortage of antioxidants. As a result, heart or brain tissues that survived the original insult may die. The now abundant supply of oxygen triggers a massive burst of free radicals that kills and damages cells. This process is described as reperfusion damage and it may be inhibited by supplying suitable antioxidants.2

The Body’s Premier Water-Soluble Antioxidant

Oxidation and reduction are essential to life. Too high a concentration of oxygen poisons tissues, producing free radical damage, which can be prevented by antioxidants. Vitamin C is the most important water-soluble antioxidant in our diet. It is also the main water-soluble antioxidant in plants and is essential for growth.3 Its great abundance in plant tissue allows us to prevent acute scurvy by eating a relatively small amount of fruits and vegetables. Its synthesis in large amounts in both plants and most animals suggests that higher levels may be essential for good health.

Vitamin C is unusual in that it has two antioxidant electrons that it can donate to prevent oxidation.

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