1992•Journal of Nutritional MedicineRequires access

New Concepts in the Biology and Biochemistry of Ascorbic Acid

Mark Levine, Damien Downing

Abstract

Research since Lind's time has established that the dietary substances that prevent scurvy are those that contain ascorbic acid. What has remained unclear is whether the amount ofascorbate necessary to prevent scurvy is similar to the amount necessary for optimal health. the issue of optimal dietary levels of ascorbic acid and other vitamins inevitably provokes controversy.

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Key concepts: Ascorbic acid, Scurvy, Biochemistry, Vitamin C, Chemistry, Biology, Food science