Vitamin C in Human Health and Disease

Dear Colleagues

Tens of thousands papers about vitamin C have been published since its discovery in 1912. Moreover, it was the first vitamin to be chemically produced and used for food fortification, as a food additive and the most common supplement. However, many questions related to the dietary intake of vitamin C and the risk of various types of cancer, prevention of cardiovascular disease, viral infections and dementia, effects on exercise performance, immune system, gene expression and cellular function still remain to be answered. Although there is a lack of sure evidence of the benefits of high intravenous doses of vitamin C in patients with late-stage cancer, thousands of them receive this treatment. Vitamin C is recognized as powerful water-soluble antioxidant. However, by reducing redox-active transition metal ions this vitamin can enhance the generation of hydroxyl and alkoxyl radicals. Whether these reactions can occur in vivo and may have physiological and clinical significance is unclear. The storage of fruits and vegetables reduces their content of vitamin C. Similarly, food processing (cooking, pasteurization, drying) decreases initial levels of this vitamin. Therefore, the optimization of these processes and the definition of their critical control points would be helpful for the prevention of vitamin C losses.

Submissions of original papers, reviews, meta-analyses, and commentaries on the afore-mentioned issues, and on other aspects of vitamin C absorption, metabolism, and elimination in the human body are welcome.

Prof. Dariusz Nowak
Guest Editor

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