ASCORBIC ACID
Ascorbic Acid (Vitamin
C), which was originally gained by isolation from fruits and plants, is produced
today by an industrial process. The basis for the industrial Ascorbic Acid
synthesis is D-Glucose (grape sugar), one of the most common organic compounds
in nature.
The specific field of application in medicine for this vitamin was originally
the treatment of the deficiency-disease scurvy. Furthermore, the administration
of Ascorbic Acid produces a mobilization for the body's self-defense system,
thus facilitating the immune system to overcome pathological situations.
In the food industry, Ascorbic Acid is mainly used as a preservative (for
example, in fruit juices and meat products).
High dietary Ascorbic Acid intake appears to protect against gastric conditions.
This may be due to its action as a scavenger of reactive radical species formed
in the gastric mucosa, resulting in a reduced level of radical-mediated DNA
damage.