FAQs

Vitamin C was first isolated in 1928, and its structure was determined in 1933. The problems referred to as scurvy and associated with the lack of vitamin C had been quite prevalent for centuries. Some of the most notable stories are those of the British sailors who often died from scurvy on sea.

High dose Sodium Ascorbate vitamin C was first introduced into widespread use in the 1940s by Dr. Fred Klenner MD, and later continued by Dr. Robert Cathcart, and Linus Pauling, PhD. Over the years various studies have demonstrated its value in addressing a broad spectrum of chronic conditions for its anti-viral, anti-bacterial, and anti-cancer properties. In addition, it has been successfully used to treat many infectious conditions such as sepsis, Mumps and Lyme. Furthermore, it’s been shown that Vitamin C is essential for peak functioning of the immune system and has been found to stabilize the normal state of cells by reducing virus production and promoting synthesis of various proteins.

Amongst its many benefits, Vitamin C reduces the impact of STRESS on the immune system, improves hemoglobin status and in turn the oxygen supply of tissue, and has been proven to be an important component in building new collagen tissue, a strong factor in healing trauma and re-building ligaments, tendons and cartilage.

Vitamin C is one of the most powerful anti-oxidants as it defends the cells against high levels of harmful free radicals produced by the modern age environmental pollutants, radiation, tobacco, metabolic stress, and can help keep the body achieve optimal level of performance and efficiency.

Vitamin C has very complex functional roles in the body as a cofactor in around eight reactions:

• Collagen synthesis
• Carnitine synthesis
• Tyrosine synthesis and catabolism
• Neurotransmitter synthesis.
• Drug and steroid metabolism.
• Maintain the iron and copper atoms in the metalloenzymesin the reduced state.
• In addition vitamin C acting role as reducing agent in enzymatic reactions.
• Sodium Ascorbate may also act as an antioxidant against oxidative stress.

• Fruits, vegetables and organ meats (liver, kidney).
• The best food sources of vitamin C include organic options of kiwi, asparagus, papaya, oranges, cantaloupe, cauliflower, broccoli, green peppers, grapefruit, grapefruit, lemons, and strawberries.
• Citrus products are most commonly cited as significant sources of the vitamin.
• Supplements supply vitamin C typically as ascorbic acid, calcium ascorbate, sodium ascorbate, and ascorbylpalmitate.

Unlike Ascorbic Acid, Sodium Ascorbate (NaAsc) is naturally pH neutral and can harness the cell’s intrinsic sodium-dependent Vitamin C transporter mechanisms (SVCT1 and SVCT2) to improve intracellular ascorbate ion concentration.
(https://www.ncbi.nlm.nih.gov/pubmed/17541511 )

Humans are the only species that do not make vitamin C, which is essential to life and must, therefore, obtain it from dietary sources. Vitamin C is a water-soluble ascorbate salt that comes in several forms:

1. Ascorbic Acid
2. Sodium Ascorbate
3. Calcium Ascorbate
4. Magnesium Ascorbate
5. Potassium Ascorbate, and others.

The common element is the ascorbate (negative ion) that attaches to the positive ions above

The inability of humans to synthesize vitamin C results from the lack of gulonolactone oxidase, the last enzyme in the vitamin C synthetic pathway.