About The Antioxidant Activity Of Ascorbic Acid

Ascorbic acid, also known by its more common name, vitamin C, is an essential nutrient found in strawberries, citrus fruits, potatoes, kiwi, cantaloupe, tomatoes, peppers and leafy green vegetables. Unlike other animals, humans must obtain ascorbic acid exclusively through the diet. Its main task is the synthesis of collagen, a type of protein that acts as a structural component for blood vessels, ligaments and bone. Vitamin C also helps heal wounds, repair and maintain bones and, as an antioxidant, keep your cells in working order.

Antioxidants

An antioxidant is any molecule that protects vital molecules in the body --- carbohydrates, proteins, lipids and nucleic acid such as DNA and RNA --- by inhibiting the damaging effects of free radicals. Free radicals are byproducts of your body's normal metabolic processes and are also acquired from exposure to certain toxins and pollutants. Free radicals play a central or important role in the aging process and the development of cancer, heart disease and arthritis.

Free Radicals

Free radicals are groups of atoms with an odd, unpaired number of electrons that form when oxygen interacts with other molecules. Electrons are the negatively charged particles around the outside of an atom. The exchange or sharing of electrons between multiple atoms is the main cause of chemical bonding. Free radicals are highly reactive. Once formed they can start a chain reaction within the cell that eventually causes cell damage or death. Antioxidants are your body's natural defense against free radicals.

Free Radical Scavengers

Molecules that neutralize free radicals are often called free radical scavengers. Ascorbic acid is a good scavenger because it reacts with free radicals and "reduces" them. In chemistry a reductive reaction is one in which a molecule or atom gains electrons. A reduction of a free radical renders the atom far less reactive and damaging.

Health Effects

Ascorbic acid may act to protect the cells, but finding a specific causation between one molecule and the prevention of a corresponding disease can lead to mixed results. Nevertheless, some studies indicate that ascorbic acid at higher intakes may decrease cancer in the throat and lungs and inhibit the formation of carcinogenic compounds in the stomach. In addition, foods containing ascorbic acid, which are rich in beneficial nutrients and other antioxidants, also tend to be associated with lower rates of certain types of cancer. In many other cases, however, vitamin C alone is not enough to significantly effect the rate of cancer. Ascorbic acid may also help prevent damage and hardening in the arteries, but the actual evidence for the efficacy of the vitamin in the prevention of heart disease is mixed. However, a 2006 study of smokers suggests that ascorbic acid may be able to regenerate other antioxidants such as vitamin E.