Vitamin C and the common cold

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http://hdl.handle.net/10138/223363

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Hemilä , H 1992 , ' Vitamin C and the common cold ' British Journal of Nutrition , vol. 67 , no. 1 , pp. 3-16 . DOI: 10.1079/BJN19920004

Title: Vitamin C and the common cold
Author: Hemilä, Harri
Contributor: University of Helsinki, Harri Hemilä / Principal Investigator
Date: 1992
Language: eng
Number of pages: 14
Belongs to series: British Journal of Nutrition
ISSN: 0007-1145
URI: http://hdl.handle.net/10138/223363
Abstract: The effect of vitamin C on the common cold has been the subject of several studies. These studies do not support a considerable decrease in the incidence of the common cold with supplemental vitamin C. However, vitamin C has consistently decreased the duration of cold episodes and the severity of symptoms. The benefits that have been observed in different studies show a large variation and, therefore, the clinical significance may not be clearly inferred from them. The biochemical explanation for the benefits may be based on the antioxidant property of vitamin C. In an infection, phagocytic leucocytes become activated and they produce oxidizing compounds which are released from the cell. By reacting with these oxidants, vitamin C may decrease the inflammatory effects caused by them. Scurvy, which is caused by a deficiency in vitamin C, is mostly attributed to the decreased synthesis of collagen. However, vitamin C also participates in several other reactions, such as the destruction of oxidizing substances. The common cold studies indicate that the amounts of vitamin C which safely protect from scurvy may still be too low to provide an efficient rate for other reactions, possibly antioxidant in nature, in infected people.
Subject: INFECTION
NEUTROPHILS
SUPEROXIDE
HYPOCHLORITE
DEFICIENT GUINEA-PIGS
HUMAN-BLOOD PLASMA
ASCORBIC-ACID
POLYMORPHONUCLEAR LEUKOCYTES
RHINOVIRUS COLDS
HUMAN-NEUTROPHILS
TUBULIN TYROSINOLATION
HYPOCHLOROUS ACID
EPITHELIAL-CELLS
OXYGEN RADICALS
416 Food Science
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