The herbal and health information provided in this Web Site is intended as historical information only. The historical uses are not intended to diagnose, treat, cure, or prevent any disease. Nothing listed within this Web Site should be considered as medical advice for dealing with a given problem. You should consult your health care professional for individual guidance for specific health problems. Persons with serious medical conditions should always seek professional care.
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.
