c orange vitamin
Biological significance
Vitamin C is purely the -enantiomer of ascorbate; the opposite -enantiomer has no physiological significance. Both forms are mirror images of the same molecular structure. When -ascorbate, which is a strong reducing agent, carries out its reducing function, it is converted to its oxidized form, -dehydroascorbate. -dehydroascorbate can then be reduced back to the active -ascorbate form in the body by enzymes and glutathione.
-ascorbate is a weak sugar acid structurally related to glucose which naturally occurs either attached to a hydrogen ion, forming ascorbic acid, or to a metal ion, forming a mineral ascorbate.
Function
In humans, vitamin C is a highly effective antioxidant, acting to lessen oxidative stress; a substrate for ascorbate peroxidase; and an enzyme cofactor for the biosynthesis of many important biochemicals. Vitamin C acts as an electron donor for eight different enzymes:
- Three participate in collagen hydroxylation. These reactions add hydroxyl groups to the amino acids proline or lysine in the collagen molecule (via prolyl hydroxylase and lysyl hydroxylase), thereby allowing the collagen molecule to assume its triple helix structure and making vitamin C essential to the development and maintenance of scar tissue, blood vessels, and cartilage.
- Two are necessary for synthesis of carnitine. Carnitine is essential for the transport of fatty acids into mitochondria for ATP generation.
- The remaining three have the following functions:
- dopamine beta hydroxylase participates in the biosynthesis of norepinephrine from dopamine.
- another enzyme adds amide groups to peptide hormones, greatly increasing their stability.
- one modulates tyrosine metabolism.
Biological tissues that accumulate over 100 times the level in blood plasma of vitamin C are the adrenal glands, pituitary, thymus, corpus luteum, and retina. Those with 10 to 50 times the concentration present in blood plasma include the brain, spleen, lung, testicle, lymph nodes, liver, thyroid, small intestinal mucosa, leukocytes, pancreas, kidney and salivary glands.
Biosynthesis
The vast majority of animals and plants are able to synthesize their own vitamin C, through a sequence of four enzyme-driven steps, which convert glucose to vitamin C. The glucose needed to produce ascorbate in the liver (in mammals and perching birds) is extracted from glycogen; ascorbate synthesis is a glycogenolysis-dependent process. In reptiles and birds the biosynthesis is carried out in the kidneys.
Among the animals that have lost the ability to synthesise vitamin C are simians (specifically the suborder haplorrhini), guinea pigs, a number of species of passerine birds (but not all of them), and many (perhaps all) major families of bats. Humans have no enzymatic capability to manufacture vitamin C. The cause of this phenomenon is that the last enzyme in the synthesis process, -gulonolactone oxidase, cannot be made by the listed animals because the gene for this enzyme, Pseudogene ΨGULO, is defective. The mutation has not been lethal because vitamin C is abundant in their food sources. It has been found that species with this mutation (including humans) have adapted a vitamin C recycling mechanism to compensate.
Most simians consume the vitamin in amounts 10 to 20 times higher than that recommended by governments for humans. This discrepancy constitutes the basis of the controversy on current recommended dietary allowances.
It has been noted that the loss of the ability to synthesize ascorbate strikingly parallels the evolutionary loss of the ability to break down uric acid. Uric acid and ascorbate are both strong reducing agents. This has led to the suggestion that in higher primates, uric acid has taken over some of the functions of ascorbate. Ascorbic acid can be oxidized (broken down) in the human body by the enzyme ascorbic acid oxidase.
An adult goat, a typical example of a vitamin C-producing animal, will manufacture more than 13,000 mg of vitamin C per day in normal health and the biosynthesis will increase "many fold under stress". Trauma or injury has also been demonstrated to use up large quantities of vitamin C in humans. Some microorganisms such as the yeast Saccharomyces cerevisiae have been shown to be able to synthesize vitamin C from simple sugars.
Deficiency
Scurvy is an avitaminosis resulting from lack of vitamin C, since without this vitamin, the synthesised collagen is too unstable to perform its function. Scurvy leads to the formation of liver spots on the skin, spongy gums, and bleeding from all mucous membranes. The spots are most abundant on the thighs and legs, and a person with the ailment looks pale, feels depressed, and is partially immobilized. In advanced scurvy there are open, suppurating wounds and loss of teeth and, eventually, death. The human body can store only a certain amount of vitamin C, and so the body soon depletes itself if fresh supplies are not consumed.
It has been shown that smokers who have diets poor in vitamin C are at a higher risk of lung-borne diseases than those smokers who have higher concentrations of Vitamin C in the blood.
History of human understanding
The need to include fresh plant food or raw animal flesh in the diet to prevent disease was known from ancient times. Native peoples living in marginal areas incorporated this into their medicinal lore. For example, spruce needles were used in temperate zones in infusions, or the leaves from species of drought-resistant trees in desert areas. In 1536, the French explorer Jacques Cartier, exploring the St. Lawrence River, used the local natives' knowledge to save his men who were dying of scurvy. He boiled the needles of the arbor vitae tree to make a tea that was later shown to contain 50 mg of vitamin C per 100 grams.
Throughout history, the benefit of plant food to survive long sea voyages has been occasionally recommended by authorities. John Woodall, the first appointed surgeon to the British East India Company, recommended the preventive and curative use of lemon juice in his book "The Surgeon's Mate", in 1617. The Dutch writer, Johann Bachstrom, in 1734, gave the firm opinion that "scurvy is solely owing to a total abstinence from fresh vegetable food, and greens; which is alone the primary cause of the disease."
While the earliest documented case of scurvy was described by Hippocrates around the year 400 BC, the first attempt to give scientific basis for the cause of this disease was by a ship's surgeon in the British Royal Navy, James Lind. Scurvy was common among those with poor access to fresh fruit and vegetables, such as remote, isolated sailors and soldiers. While at sea in May 1747, Lind provided some crew members with two oranges and one lemon per day, in addition to normal rations, while others continued on cider, vinegar, sulfuric acid or seawater, along with their normal rations. In the history of science this is considered to be the first occurrence of a controlled experiment comparing results on two populations of a factor applied to one group only with all other factors the same. The results conclusively showed that citrus fruits prevented the disease. Lind published his work in 1753 in his Treatise on the Scurvy.
Lind's work was slow to be noticed, partly because he gave conflicting evidence within the book, and partly because the British admiralty saw care for the well-being of crews as a sign of weakness. In addition, fresh fruit was very expensive to keep on board, whereas boiling it down to juice allowed easy storage but destroyed the vitamin (especially if boiled in copper kettles). Ship captains assumed wrongly that Lind's suggestions didn't work because those juices failed to cure scurvy.
It was 1795 before the British navy adopted lemons or lime as standard issue at sea. Limes were more popular as they could be found in British West Indian Colonies, unlike lemons which weren't found in British Dominions, and were therefore more expensive. This practice led to the American use of the nickname "limey" to refer to the British. Captain James Cook had previously demonstrated and proven the principle of the advantages of carrying "Sour krout" on board, by taking his crews to the Hawaiian Islands and beyond without losing any of his men to scurvy. For this otherwise unheard of feat, the British Admiralty awarded him a medal.
The name "antiscorbutic" was used in the eighteenth and nineteenth centuries as general term for those foods known to prevent scurvy, even though there was no understanding of the reason for this. These foods included but were not limited to: lemons, limes, and oranges; sauerkraut, cabbage, malt, and portable soup.
In 1907, Axel Holst and Theodor Frølich, two Norwegian physicians studying beriberi contracted aboard ship's crews in the Norwegian Fishing Fleet, wanted a small test mammal to substitute for the pigeons they used. They fed guinea pigs their test diet, which had earlier produced beriberi in their pigeons, and were surprised when scurvy resulted instead. Until that time scurvy had not been observed in any organism apart from
c orange vitamin
Buy Fizz C Immune Orange 30 x 6.5g from Kal, Sale Price: $5.89 or Volume Discounts... Toll Free 1-800-877-8702, PayPal Available.
Fizz C Immune Orange 30 x 6.5g from Kal
Buy C Orange 100ct 100mg from Thompson Nutritional, Sale Price: $3.35 or Volume Discounts... Toll Free 1-800-877-8702, PayPal Available.
C Orange 100ct 100mg from Thompson Nutritional
Vitamin C and Citrus Juices. Vitamin C, ascorbic acid, is one of the most important vitamins found in citrus juices, including orange juice. Testing for vitamin C levels in ...
Vitamin C and Citrus Juices
Compare discounted Nature's Protection Vitamin C Orange-Mint and many more natural health supplements from Ricola.
Nature's Protection Vitamin C Orange-Mint (Ricola) | Orange Mint
Compare discounted Vitamin C 250mg Chewable Orange and many more natural health supplements from Thompson Nutritional Products.
Vitamin C 250mg Chewable Orange (Thompson Nutritional Products ...
Determination of Vitamin C in Orange Juice. This is a very appropriate exercise for this course and one of the few that illustrates basic chemical properties of a vitamin.
Determination of Vitamin C in Orange Juice
Upcoming Groups: U5JT: vitamin c in orange ... Vitamin C In Orange Juice Vitamin C In Fruits Vitamin C In Foods. Vitamin C 500 Mg - Chewable Orange Vitamin C 500 mg Tangy Orange ...
Groups: U5JT: vitamin c in orange - Upcoming
Pleasantly flavoured, this formulation will help maintain a healthy immune system. An antioxidant that can help maintain a healthy immune system, Vitamin C also ...
Vitamin C Orange Effervescent Tablets ...
Emergenc-C Super Orange offers 7 mineral acsorbates deliver 1,000mg of Vitamin C in a non-acidic formula that revs up your immune system.
Emergenc-C Super Orange, 1000mg Vitamin C, Alacer - 36 Packets
Difficulty: 7 – 8 : Time required: Long (a couple of weeks) Prerequisites: Ideally you'd have your own citrus tree with ripe fruit for this project.
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