Vitamins are complex, biologically active organic compounds, indisposible
for proper functioning of human organisms. For the most part the organism cannot
produce adequate quantities on its own, hence it’s necessary to consume it in
nutritional supplement form.
The vitamins can be grouped in two major
groups, according to their ability to dissolve:
Since both kinds are necessary to protect theimmune system, they
are both present in the human organism.
A diet that is deficient in vitamins
may lead to symptoms of illness:
In less sever cases hypovitaminosis, in
more severe cases vitamin defficiency.
Scurvy, the illness caused due to lack of vitamins, was
discovered in the 16th century, hence it is one of the oldest ones known to
humans. It is responsible for havoc caused by wars and famine, especially
among the colonizing countries.
In the 18th century, when
knowledge of vitamins was very limited, a doctor named J. Lind discovered a
relation between gum bleeding, teeth spillage, symptoms typical of scurvy and
intake of citrus. Nonetheless, scurvy was viewed upon as a contagious
disease for quite some time. In 1912 experiments on sea pigs proved that scurvy
is a deficiency disease. Once it became clear that citrus and green herbs
contain most of it, at Dummond’s suggestion it was named Vitamin C.
In the 1920s Szent-Györgyi Albert found unknown materials in the
adrenal glands and named it herxuron acid (1928). However, he was
unable to extract quantities large enough for examination. Through a set
of extraordinary circumstances, he got to realize that green paprika from Szeged
contained an abundance of this ingredient.
According to the legend, he
didn’t like paprika and when his wife served him some for dinner, he slipped it
into his pocket so it would seem he ate it. Once he finished his dinner he
went to the lab to test the green paprika in addition to many other vegetables.
That same evening he had the solution in his hands. He knew he hit the
jackpot and discovered the main source of C vitamin. After extracting
insignificant quantities at first, he was now able to produce several kilograms
at once. 10 liter of paprika’s sap generated 6.5 gramm of hexuron acid.
These days ascorbic acid is not used for c
vitamin defficiency, but rather as an antioxidant, to protect
cells. It is one of the most important vitamins out there, whose
antioxidant nature helps cell regeneration, neutralizes free radicals and it is
an indispensible in generating connective tissue. Furthermore, it plays an
important role in creating collagen, cell respiration and it increases the level
of antibodies in blood created by the immune system, therefore helping the
organism fight infections and illnesses. It strengthens the muscular
tissue, capilaries and speeds up the wound healing. It enhances calcium
and iron absorbtion, and it is indispensilbe for healthy teeth, gums and
bones. It activates numerous enzymes and it serves as a good stress
reliever.
There is an L type and D type
ascorbic acid found in Vitamin C. Only L type is bioactive and has the full
vitamin effect. Only this type if extractable from the natural sources, while
the D type is used for synthetic produce.
The L ascorbic acid
is found in both vegetable and animal organisms. Certain plants such as hip,
fir, parlsey, tomato-paprika, green paprika, cabbage have very high
ascorbic acid content.
Since it dissolves in water the residue ascorbic acid is depleted from
the body in 4-6 hours upon consumption. Therefore it makes sense taking smaller
doses, several times a day, or taking delayed release technology tablets
containing ascorbic acid from the natural
sources.
