“維生素C”英文內(nèi)容

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin, that has many important functions in the body.

The main function of vitamin C is in the biosynthesis of collagen by increasing its expression.

In addition, vitamin C helps maintain the normal structure of collagen by acting as a co-factor for 2 essential enzymes: proline and lysine hydroxylase.

Vitamin C also plays a role in absorption of iron, especially the fraction of iron derived from plant food sources.

Vitamin C is essentially required for regulation of neurotransmitter biosynthesis, including dopamine, norepinephrine, and epinephrine.

Additionally, vitamin C also plays a role in protein metabolism.

Vitamin C contributes to immune defense by supporting various cellular functions of both the innate and adaptive immune system.

Moreover, vitamin C is a potent antioxidant that prevents many chronic illnesses in the body, and helps regenerate other antioxidants such as vitamin E.

Vitamin C cannot be produced in the human body.

However, it is readily available in many types of food. Citrus fruits are the best-known sources of ascorbic acid.

Additional sources of vitamin C include the following.

Red and green peppers.

Tomatoes.

Leafy greens such as spinach and kale.

Guava.

Strawberries.

Thyme.

Cruciferous vegetables such as broccoli, cabbage, and cauliflower.

White potatoes.

And parsley.

Increased intake of vitamin C has been reported to be beneficial for health.

Some of these benefits include cancer prevention.

Prevention of cardiovascular disease.

Prevention of age-related macular degeneration and cataracts.

Prevention of the common cold.

Improved wound healing.

Protection against infection.

And improved blood pressure control.

Vitamin C deficiency leads to scurvy.

As already mentioned, humans are unable to produce vitamin C and therefore depend on dietary sources.

Today, scurvy is extremely rare because of improved food supplies, vitamin-fortified foods, and vitamin supplements.

However, it can occur in populations with poor diets.

Other risk categories include the following.

Alcoholic individuals.

People with type 1 diabetes, who have a greater vitamin C requirement.

Infants who are fed only cow’s milk.

Smokers.

People with eating disorders.

People with gastrointestinal disorders such as inflammatory bowel disease.

Individuals with iron overload, which leads to wasting of vitamin C by the kidneys.

And people who are on very restrictive diets.

Signs of scurvy include the following.

Poor wound healing.

Malaise and fatigue.

Bleeding gums with gingival inflammation.

Loss of teeth.

Capillary fragility with petechiae, ecchymosis, and purpura.

Weight loss.

Iron deficiency.

Susceptibility to infection.

Mucosal dryness and dry skin.

Hair loss.

And Joint pain.