Articles tagged with Vitamin C
A new study published in the Journal of the American Dietetic Association found that many middle-aged and older Americans are not getting adequate nutrition. Supplement use was associated with meeting recommended dietary intakes for calcium, magnesium, and vitamin C, but potassium intake remained low regardless of supplement use.
A six-year vitamin E supplementation study found that high dietary vitamin C intake significantly influenced the effect of vitamin E on mortality in male smokers. Vitamin E decreased mortality by 41% in elderly smokers with high vitamin C intake, while increasing mortality by 19% in middle-aged smokers with similar intake levels.
A randomized controlled trial found that women taking vitamin C, E, or beta carotene had a similar risk of cancer as those not taking the supplements. Antioxidant supplements were previously thought to lower cancer risk due to high fruit and vegetable intake, but this study contradicts those findings.
A new study found that vitamin C supplements can lower concentrations of CRP, a central biomarker of inflammation linked to heart disease and diabetes. The study also found no benefit from daily doses of vitamin E.
A large, long-term study found that vitamins E and C supplements did not reduce the risk of major cardiovascular events in male physicians. Despite previous observational studies suggesting a role for these antioxidants in reducing coronary heart disease risk, the study found no significant effect on cardiovascular mortality or morbidity.
Researchers at Memorial Sloan-Kettering Cancer Center found that vitamin C supplements reduce the effectiveness of a wide range of anti-cancer drugs in laboratory cancer cells and mice. Vitamin C appears to protect mitochondria, which are essential for cell survival.
Eating a diet high in sugar-sweetened beverages and low in fruits and vegetables may increase the risk of type 2 diabetes. Consuming more than one soft drink per day or drinking two or more fruit drinks daily increases the risk by 24% and 31%, respectively. In contrast, a low-fat diet does not appear to impact diabetes risk.
A new study by Scientific Food Solutions demonstrates that Comfort C provides 275 percent faster absorption in the first 60 minutes compared to other brands. This results in higher body weight-adjusted vitamin C concentration changes from baseline at 60 minutes.
Researchers found that human red blood cells use the protein Glut1 to transport DHA, allowing efficient antioxidant production, while other mammals lack this trait. The discovery sheds light on how humans adapt to an 'inborn' metabolic error.
A six-year vitamin E supplementation increased TB risk by 72% in male smokers with high dietary vitamin C intake. Vitamin E had no effect on those with low dietary vitamin C intake.
A study by Purdue University found that citrus juices and vitamin C enable more of green tea's unique antioxidants to remain after digestion. The researchers discovered that lemon juice had the most profound impact, followed by orange, lime, and grapefruit juices.
Scientists have discovered a new enzyme that produces vitamin C in plants, revealing the antioxidant's critical role in plant growth. The findings also suggest that vitamin C is necessary for plants to grow, contradicting previous assumptions.
A Johns Hopkins study found that vitamin C and other antioxidants can inhibit the growth of some tumors in mice, but not by preventing DNA damage. Instead, they may stabilize a tumor's ability to grow under oxygen-starved conditions by disrupting a protein called HIF-1.
Research reveals that fat in the stomach converts vitamin C from an inhibitor to a promoter of nitrosamines, potentially increasing cancer risk. Vitamin C levels were significantly boosted when fat was added, contradicting previous findings that supplements fail to reduce cancer risk.
Researchers have discovered the controlling enzyme, GDP-L-galactose phosphorylase, which serves as the biosynthetic pathway for plants to manufacture vitamin C. This breakthrough could lead to engineered plants with increased vitamin C content, improving plant resistance and human nutrition.
A large observational study found that taking vitamin supplements does not decrease the risk of lung cancer. The study involved 77,738 men and women aged 50-76 and found no statistically significant relationships between supplements and lung cancer.
Researchers at Dartmouth and UCLA discovered the last unknown enzyme in plant vitamin C synthesis, a key step in understanding how plants produce this essential nutrient. The enzyme, VTC2, is responsible for the seventh step in vitamin C synthesis, marking a significant breakthrough in the field.
Brown University researchers found that naturally occurring vitamin C reacts with chromium 6 to cause massive DNA damage, leading to cancer. The study suggests that even low doses of chromium 6 combined with vitamin C can produce significant genetic mutations.
Research published in the Journal of Foodservice found that hospital food can lose up to 86% of its Vitamin C content as it progresses from production to consumption, highlighting the need for improved cooking methods and nutritional assessment.
A new UCLA/LSU study found that consuming salad and raw vegetables is associated with higher concentrations of essential nutrients like folic acid, vitamins C and E, and carotene in the bloodstream. The research suggests that including one serving of salad or raw vegetables per day can significantly boost nutrient intake.
Researchers have successfully boosted the vitamin C levels in blackcurrants by altering starch deposits, which could lead to more nutritious fruit with improved taste. The study, funded by £1.2M, aims to accelerate the breeding of super blackcurrant bushes with enhanced health benefits.
A study found that vitamin C depletion is associated with lower body fat, but not with weight loss in a short-term low-fat diet. Participants who took a vitamin C supplement had increased blood levels of vitamin C and improved ability to oxidize fat.
A large trial found that vitamin C and E supplements did not reduce the incidence of pre-eclampsia in pregnant women at high risk. However, they were associated with a higher risk of low birthweight babies and increased need for treatment.
Researchers report three cases of advanced cancers with long survival times after high-dose intravenous vitamin C therapy. The study suggests that high-dose intravenous vitamin C should be reassessed as a potential cancer treatment option.
The study shows that vitamin C supplements can protect against the loss of vitamin E in smokers, reducing cancer risk. Smokers who took supplements had about the same level of antioxidant protection as non-smokers.
A significant inverse association was observed for intake of vitamin E, iron, and zinc. An above-median intake of beta carotene, vitamins C and E, and zinc was associated with a reduced risk of AMD.
Researchers found that higher intake of beta-cryptoxanthin and vitamin C in fruit and vegetables was associated with a lower risk of developing inflammatory polyarthritis. A modest daily increase in these nutrients, equivalent to one glass of orange juice, may help protect against inflammatory joint diseases.
UCR research shows that increasing plant vitamin C levels can minimize ozone's damaging effects, reducing brown spots, stunted size, and lowered crop yields. The study found that higher vitamin C levels in plants also improve photosynthesis, offering a clear direction for developing plants that can thrive in high-ozone environments.
A review of clinical research on vitamin C and the common cold found no benefit from supplementation for prevention or treatment. However, vitamin C may have a minor effect on reducing cold duration when taken before symptoms start. Vitamin C was also effective in preventing colds in athletes exposed to extreme physical stress.
Research shows that vitamin C can help prevent smoking-related lung development problems in unborn babies. The study found that vitamin C dosed during pregnancy may improve lung air flow and reduce adverse outcomes.
A study published in the American Journal of Clinical Nutrition found that smoking depletes vitamin E levels 13% faster than non-smokers, increasing health risks. The research also reveals an interactive relationship between vitamins C and E, highlighting the importance of adequate levels of both antioxidants to prevent disease.
A study found that acute and long-term vitamin C supplementation had no effect on exercise capacity, contradicting earlier theories that it might reduce oxidative stress. Physiologists at the University of Colorado tested young and older adults before exhaustive exercise, but results showed no improvement in aerobic abilities.
Researchers at Oregon State University have confirmed the results of an earlier study that found vitamin C involved in DNA-damaging compounds. The new findings reveal how vitamin C reacts with and neutralizes toxic byproducts of human fat metabolism, providing a protective role against genetic damage and inflammation.
A study found that high levels of red meat consumption are associated with a two-fold increased risk of developing inflammatory arthritis. Lower vitamin C intake was also linked to an increased disease risk.
By decreasing the enzyme dehydroascorbate reductase, UC Riverside researchers have improved drought tolerance in plants, enabling them to conserve water resources and survive droughts. This discovery is highly valuable for U.S. and world agriculture, particularly in areas with erratic rainfall.
A recent UC Berkeley-led study found that vitamin C supplements can decrease levels of C-reactive protein (CRP) by 24% in healthy adults. CRP is a biomarker of inflammation linked to chronic diseases like heart disease and diabetes.
A study of 4,740 elderly residents found that combining individual vitamin E and C supplements reduced AD prevalence and incidence by significant margins. The researchers suggested that higher doses of these vitamins may offer protection against Alzheimer's disease when taken together.
A study of 5,197 participants found that those with diets high in vitamin C had a 30% lower stroke risk compared to those with low vitamin C intake. Smokers with high vitamin C intake were also significantly less likely to experience a stroke, with a reduced risk of over 70%.
A large study of nearly 7,000 American adults found that higher vitamin C levels were associated with a lower prevalence of H. pylori infection. The researchers suggest that adequate vitamin C intake may reduce the risk of peptic ulcers and stomach cancer, although more research is needed to confirm this association.
Researchers discovered a significant link between obesity and periodontal disease among individuals aged 18-34 years. The association was found to be 76% higher than normal weight individuals in this age group.
Researchers increase vitamin C content in plants by introducing a gene that boosts the enzyme responsible for recycling vitamin C. The technology could provide an important means of increasing vitamin C levels in crops, improving nutrition and public health.
Researchers found that vitamin C and taurine, found in fish, can rapidly reverse abnormal blood vessel constriction caused by smoking. This condition, called endothelial dysfunction, is an early sign of atherosclerosis, which increases the risk of heart attacks and stroke.
Researchers from Leiden discovered that vitamins C and E can prevent breathing problems in patients after surgery by reducing the impact of sedatives and painkillers. The study found that stress and pain play a significant role in maintaining alertness, which may help counteract breathing issues.
Heat processing of sweet corn enhances its beneficial compounds, increasing total antioxidant activity and phenolic levels. Cornell researchers contradict conventional wisdom that processed fruits and vegetables have lower nutritional value than fresh produce.
Researchers found a link between abnormal retinal blood vessels and cognitive decline, potentially providing an early warning system for dementia. Low vitamin C levels in the blood were also associated with increased stroke risk, particularly among hypertensive men.
A study at the Great Lakes meeting revealed that organically-grown oranges contain 30% more vitamin C than conventionally-grown fruits, defying common assumptions. The reason for this difference is unclear but may be attributed to the use of nitrogen fertilizers in conventional farming practices.
A study published in The Lancet found that azithromycin, a commonly prescribed antibiotic, is no more effective than low-dose vitamin C in treating acute bronchitis. Patients who received azithromycin had similar improvements in quality-of-life scores as those who received vitamin C.
Albert Szent-Györgyi was awarded the Nobel Prize in Physiology or Medicine for his discovery of vitamin C and its extraction from paprika. He pioneered studies on biological oxidation mechanisms, leading to significant advances in biochemical understanding.
A study published in Nature Medicine found that mice without a functional vitamin C transporter gene died shortly after birth due to severe health problems. The research suggests that vitamin C plays a crucial role in fetal lung development, which could have implications for premature infants and pregnant women.
A new study suggests that vitamin C can increase resting metabolism in older adults by combating oxidative stress, potentially leading to a reduction in age-related weight gain and associated diseases. Higher resting metabolic rates have been linked to a lower risk of cardiovascular and metabolic diseases.
A new study suggests that taking supplements of both vitamins C and E can significantly reduce coronary arteriosclerosis in heart transplant patients. After one year, the group receiving antioxidants showed little to no thickening and narrowing of their coronary arteries, while those receiving a placebo experienced significant changes.
Researchers found that vitamin supplementation reduced intimal index growth after heart transplantation, a common cause of arteriosclerosis. Vitamin C and E also maintained stable coronary endothelial function.
A study published in the American Journal of Clinical Nutrition found that vitamin C intake was associated with a lower risk of developing early-onset cortical opacities. Women who consumed 362mg/day of vitamin C had a 57% reduced risk, while those using supplements for at least 10 years saw a 60% reduction in cataract risk.
Researchers found vitamin C prevents inhibition of gap-junction intercellular communication induced by hydrogen peroxide. However, quercetin in apples has even stronger anticancer activity than vitamin C.
Scientists discovered that adding a vitamin C component can facilitate the transport of drugs across the blood-brain barrier, which selectively regulates chemical movement. The study suggests potential applications for treating central nervous system diseases, viral infections, and neurodegenerative disorders.
Researchers at Virginia Tech have discovered a way to stimulate the production of Vitamin C in lettuce and other plants using rat genes. This breakthrough could lead to longer shelf life and improved nutrition, particularly in developing countries where access to fresh produce is limited.
Researchers review vitamin C absorption and metabolism, suggesting re-evaluation of its use in treating cancer. New insights reveal differences between intravenous and oral administration routes.
Research found that low dietary vitamin C intakes are associated with higher rates of periodontal disease, particularly in smokers. Vitamin C's antioxidant properties play a crucial role in maintaining healthy connective tissue and combating oxidative stress.
Researchers have successfully created genetically engineered mice that cannot produce their own vitamin C, a nutrient essential for growth and healthy tissues. These 'humanized' mice will aid in understanding vitamin C's role in diseases such as heart disease and cancer.
A large study of over 13,000 participants found an inverse relationship between blood levels of vitamin C and the prevalence of gallbladder disease in women. Women with higher vitamin C levels had a lower risk of symptomatic gallbladder disease and asymptomatic gallstones.