Dr. Pauling and his impact on the conventional wisdom of vitamin C


Until 1960s, the conventional wisdom was that vitamin C was beneficial even in small dosage; and common cold was unpreventable and no specific medicine to cure it.

Dr. Pauling’s “Vitamin C and the Common Cold”, published in 1970, was at odds with the generally accepted belief regarding vitamin C. What has surprised the world was the idea of taking a large amount of vitamin C. It was also surprising that taking it in grams was effective for curing colds. This book became a best seller in the United States. It was also translated in 12 different languages and caused a global sensation. Consequently, it was a major topic in the early 70s.

This book has inspired the world to begin a huge research from basic to clinical functions and benefits of vitamin C. And now, after 45 years, common knowledge about vitamin C has changed a lot, and it was beyond the framework of the “small amounts” of vitamins.

It has become clear that vitamin C was not only a vitamin, but also beneficial to the body in different ways when taken in large amount. It could keep you healthier, and prevent most of the illnesses such as lifestyle-related diseases (e.g. cancer, heart disease, and stroke). Vitamin C was the answer for the aging population’s desire to age healthily, and woman’s desire to age beautifully.

To that end, vitamin C has attracted attention and more and more people were taking it.

Basically from the food, but…


food

Vitamin C is basically found in foods we eat. However, it is difficult to get through food, and in reality we get less than we think we are getting.

Every year the “National Health and Nutrition Survey" has been conducted, and vitamin C intake has become more or less 100 mg a day. It seems like it meets the Recommended Dietary Allowance of 100 mg, but we are only getting half of the recommended amount.

Recommended amount has been determined by the actual amount that we eat. However, the values presented on the survey are the substances found in the ingredients of a meal. In other words, these values should not be compared under the same perspective.

The other issues on this survey are the following: it has been conducted in November when fruits rich in vitamin C are in season and we can naturally consume more vitamin C, it is unclear how the some cooking methods decrease the amount of vitamin C, survey participants may pretend to get more vitamin C than they are actually getting, and leftovers are not taken into account. Although some details are omitted, throughout the year we only take roughly 50 mg of vitamin C – about half of the recommended amount. In other words, we do not get enough vitamin C from dietary sources alone.

With regards to vitamin C’s function in our body, it has found in molecular biology, biochemical, physiology, pharmacology that it has various functions and benefits when taken in large amounts. Its antioxidant effect is particularly has drawn attention.


Killing forty birds in one stone! – Various functions and benefits


With regards to vitamin C’s function in our body, it has found in molecular biology, biochemical, physiology, pharmacology that it has various functions and benefits when taken in large amounts. Its antioxidant effect is particularly has drawn attention.

Vitamin C’s different benefits and functions are the following:

  1. 1. Acting as an antioxidant
  2. 2. Forming the reversible redox system and oxidation-reduction
  3. 3. Reactive oxygen and complement other radicals
  4. 4. Reducing vitamin E radicals, replenishing vitamin E
  5. 5. Regulating the production of cyclic nucleotides
  6. 6. Generating and regulating prostaglandin
  7. 7. Supporting the production and activity of interferon
  8. 8. Supporting the hydroxylation reaction
  9. 9. Maintenance and generation of collagen
  10. 10. Supporting drug metabolism
  11. 11. Maintaining and generating adrenal cortex hormone and catecholamine
  12. 12. Supporting glucose metabolism
  13. 13. Decreasing blood sugar like insulin
  14. 14. Supporting amino acid metabolism
  15. 15. Slowing down the conversion of tyrosine into melanin
  16. 16. Supporting the folic acid metabolism
  17. 17. Supporting the absorption and metabolism of carnitine
  18. 18. Supporting the absorption of iron
  19. 19. Supporting the production and metabolism of iron-containing proteins
  20. 20. Supporting the absorption and metabolism of calcium
  21. 21. Supporting the bone metabolism and osteoblast
  22. 22. Acting as antihistamine
  23. 23. Reducing “bad” cholesterol (LDL)
  24. 24. Increasing “good” cholesterol (HDL)
  25. 25. Reducing neutral fat or triglycerides
  26. 26. Helping to lower blood pressure
  27. 27. Raising fibrinolytic activity of the blood
  28. 28. Boosting immune system
  29. 29. Having anti-inflammatory effect
  30. 30. Improving tolerance to cold temperature
  31. 31. Improving brain function
  32. 32. Lowering uric acid level
  33. 33. Having metal chelating action
  34. 34. Having diuretic effect
  35. 35. Reducing pain
  36. 36. Killing virus
  37. 37. Killing pathogens and neutralizing toxins
  38. 38. Preventing the formation of carcinogens called nitrosamines
  39. 39. Inactivating carcinogen
  40. 40. Demonstrating antitumor properties

As shown above, the vitamin C has 40 functions and benefits. Not just killing two birds, but killing 40 birds in one stone. Diverse functions of vitamin C are discovered from their overall effects, with its direct and indirect functions being inextricably intertwined.