Vitamin C, or ascorbic acid, is part of the most important water-soluble vitamins for our organism, which cannot accumulate inside our organism and must be taken with food or through adequate integration.

The precious vitamin C is absorbed in the intestine and is distributed to the various organs and districts where it will perform its many functions:

  • antioxidant: vitamin C has a protective effect against oxidative stress, free radicals and cellular aging in general as well as regenerating other antioxidants itself (such as vitamin E and glutathione);

  • it is a cofactor of many enzymatic reactions involved in the synthesis of collagen, a very important protein in the structure of the various tissues of the body (see skin, bones, ligaments, muscles, vascular tissue), of various neurotransmitters, including dopamine and noradrenaline, acids biliary, carnitine and steroid hormones;
  • key function in supporting the immune system, in strengthening our natural defenses. Monocytes and neutrophils, cells essential for the immune system, thanks to the high content of vitamin C are "protected" from radical damage, and are able to block the activation of NF-kB (transcription factor responsible for the inflammatory cascade) and migrate to the sites of infection where they will perform their function. On lymphocytes, vitamin C allows their correct differentiation, maturation and functioning;
  • plays an important role in the intestinal absorption of "non-heme" (vegetable) iron which is more difficult to assimilate, and intervenes in the synthesis of red blood cells, responsible for the correct oxygenation of the organism;
  • it reduces the toxicity of some metals (see nickel, lead, cadmium) and inhibits the synthesis of carcinogenic compounds such as nitrosamines to which we are exposed / introduced.

So it is clear that, thanks to its many properties, vitamin C is particularly useful for maintaining the health of the skin , slowing down aging, counteracting excess wrinkles and dryness of the skin, and to protect us from damage from UV rays, to prevent and support the fight against seasonal ailments and infections, as well as in intervening against iron deficiency anemia and various other disorders related to its deficiency.

It is known that this molecule easily deteriorates during the preparation or cooking of food (thermolabile), since it is very sensitive to light, heat and therefore to conservation processes, also bearing in mind the current problem of the increasingly low content of this vitamin in crops, due to various factors such as intensive agriculture, use of pesticides, and pollution.

Per this reason, it is often recommended and necessary to supplement vitamin C to take the correct dosage.

Among the various options on the market, it is always important to evaluate the quality of the raw material, the methods of treatment and the consequent bioavailability, possibly in pool with other nutrients.

Scientific references

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Carr AC and Maggini S. “Vitamin C and Immune Function.” Nutrients. 2017 Nov; 9(11): 1211.

Michels A. “Questions about Vitamin C.” Linus Pauling Institute. May 28, 2015.

Wannamethee SG et al. “Associations of Vitamin C Status, Fruit and Vegetable Intakes, and Markers of Inflammation and Hemostasis.” Am J Clin Nutr. 2006 Mar;83(3):567-74; quiz 726-7.

Carr AC and Maggini S. “Vitamin C and Immune Function.” Nutrients. 2017 Nov; 9(11): 1211.

Prinz W et al. “The Effect of Ascorbic Acid Supplementation on Some Parameters of the Human Immunological Defence System.” Int J Vitam Nutr Res. 1977;47(3):248-57.

Weeks BS and Perez P. “Absorption Rates and Free Radical Scavenging Values of Vitamin C-lipid Metabolites in Human Lymphoblastic Cells.” Med Sci Monit.

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Weeks BS et al. “Natramune and PureWay-C reduce xenobiotic-induced human T-cell a5b1 integrin-mediated adhesion to fibronectin.” Med Sci Monit, 2008; 14(12): BR279-285.

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Hemilä H and Chalker E. “Vitamin C for Preventing and Treating the Common Cold.” Cochrane Database Syst Rev. 2013 Jan 31;(1):CD000980.

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