Vitamin C is one of the best-known vitamins, alongside vitamin D. Also known as ascorbic acid, it is particularly popular during the colder months—and with good reason. Vitamin C has been shown to contribute to the normal function of the immune system, but its benefits do not end there.
It is a water-soluble vitamin with a particularly interesting property for those who take food supplements containing medicinal mushrooms: it may improve the bioavailability of certain compounds, such as beta-glucans. We explore this in more detail below.
As we know, vitamin C is essential for many of the body’s functions and occurs naturally in a wide range of fruit and vegetables.
Some of the best-known sources include citrus fruits, as well as kiwi fruit and berries. However, the three foods with the highest vitamin C content are guava, peppers and papaya.
As our bodies cannot produce vitamin C, we need to obtain it through our diet from foods such as those mentioned above, among others. It also plays an essential role in numerous metabolic processes within the body.
Albert Szent-Györgyi’s discoveries on vitamin C
Although people had already begun to suspect in the 18th century that lemons could prevent scurvy, it was not until 1927 that the Hungarian physician and physiologist Albert Szent-Györgyi (Budapest, 1893–Massachusetts, 1986), later awarded the Nobel Prize in Physiology or Medicine, isolated hexuronic acid, now known as vitamin C.
The Hungarian scientist collaborated with European and Soviet universities before completing his career in the United States, where he established his own laboratory and began his early research into the relationship between free radicals and the development of cancer. In 1970, he proposed that free radicals could be a potential factor in the formation of cancer cells.
Although cancer research now explores many different avenues, ascorbic acid is known to contribute to the normal function of the immune system. It also acts as an antioxidant, helping to counteract the effects of free radicals on cells and, in turn, reduce the cellular damage they may cause.
What are the effects of this antioxidant vitamin?
Ascorbic acid performs a wide range of functions and plays an important role in many of the body’s vital processes. Its most notable scientifically recognised effects include:
- Contributes to the normal function of the immune system.
- Contributes to maintaining the normal function of the immune system during and after intense physical exercise.
- Contributes to normal energy-yielding metabolism.
- Contributes to the normal functioning of the nervous system.
- Contributes to normal psychological function.
- Contributes to the protection of cells from oxidative stress.
- Contributes to the reduction of tiredness and fatigue.
In addition, ascorbic acid may optimise the bioavailability of certain nutrients, which is particularly relevant when combined with food supplements containing medicinal mushroom extracts.
Vitamin C and medicinal mushrooms: a synergistic combination to enhance their effects
The study of medicinal mushrooms is complex, as is the chemical composition of their compounds. Among the triterpenoids, polysaccharides and sterols, we identify pharmacological properties of considerable interest, which we study and analyse for their potential to support people’s wellbeing.
In this context, bioavailability also plays an important role. Bioavailability indicates how quickly substances are absorbed and the amount that enters the body. It is also important that these substances reach their site of action unchanged. Put simply, the greater the bioavailability, the more effective their action may be.
Vitamin C is therefore particularly useful for optimising the bioavailability of compounds found in medicinal mushrooms, such as beta-glucans.
More specifically, vitamin C contributes to the controlled fragmentation of beta-glucans, improving their functionality, as we have observed in our numerous studies. It may also support their potential synergistic effects.
In addition, ascorbic acid scavenges free radicals, helping to protect the integrity of bioactive molecules.
Camu Camu (Malpighia dubia): an antioxidant and natural source of vitamin C
Camu camu, also known by its scientific name Malpighia dubia, is a cherry-coloured berry which, unlike cherries, has a distinctly tart flavour.
Camu camu is estimated to contain up to 3 grams of vitamin C per 100 grams of fruit. So why is it not commonly eaten?
The answer lies in its intense flavour. It is rarely consumed fresh and is usually sold in powder form, which helps to reduce its tartness while increasing the concentration of vitamin C.
Native to the Amazon rainforest, camu camu is now cultivated and consumed more widely, as it is considered one of the best natural sources of vitamin C.
Compared with synthetic ascorbic acid, the vitamin C naturally present in camu camu is more readily absorbed by the body and may therefore have a greater effect.
Hifas da Terra extracts with vitamin C
Following research into the properties of naturally sourced vitamin C and the beneficial effects of combining vitamin C with medicinal mushroom extracts, the new Hifas da Terra extract formulas in glass bottles now include Malpighia dubia. This means that a single product can help maximise the bioavailability of its bioactive compounds.
Conclusion: vitamin C may optimise the bioavailability of active compounds from medicinal mushrooms
- Vitamin C has a wide range of effects on the human body. Its roles in supporting the immune system, normal psychological function and energy-yielding metabolism have been scientifically demonstrated.
- Vitamin C may also enhance the activity of the bioactive molecules found in medicinal mushrooms.
- Finally, as this vitamin draws more water into the digestive tract, it may help improve the bioavailability of beta-glucans.
Did you know? Vitamin C in chestnut honey
Thanks to a research study conducted by the University of Vigo, we can now gain a clearer understanding of the properties of honey and explore the specific benefits of chestnut honey.
According to the study, this monofloral variety contains more ascorbic acid, minerals and antioxidants than honeys produced from other types of flowers.