VITAMIN C (ALL INFORMATION)

Vitamin C



Vitamin C is also known as ascorbic acid. It has antioxidant properties and protects foods from oxidation, and it is required for all cell metabolism. It is read-ily destroyed by heat, air, and alkalies, and it is easily lost in cooking water.



Functions.Vitamin C is known to preventscurvy.This is a disease char-acterized by gingivitis (soft, bleeding gums and loose teeth); flesh that is easily bruised; tiny, pinpoint hemorrhages of the skin; poor wound healing; sore joints and muscles; and weight loss. In extreme cases, scurvy can result in death. Scurvy used to be common among sailors, who lived for months on bread, fish, and salted meat, with no fresh fruits or vegetables. During the middle of the eighteenth century, it was discovered that the addition of limes or lemons to their diets prevented this disease.



Vitamin C also has an important role in the formation of collagen, a pro-tein substance that holds body cells together, making it necessary for wound healing. Therefore, the requirement for vitamin C is increased during trauma, fever, and periods of growth. Tiny, pinpoint hemorrhages are symptoms of the breakdown of collagen.



Vitamin C aids in the absorption of nonheme iron (from plant and ani-mal sources and less easily absorbed than heme iron) in the small intestine when both nutrients are ingested at the same time. Because of this, it is called an iron enhancer.



Vitamin C also appears to have several other functions in the human body that are not well understood. For example, it may be involved with the forma-tion or functioning of norepinephrine (a neurotransmitter and vasoconstrictor that helps the body cope with stressful conditions), some amino acids, folate, leukocytes (white blood cells), the immune system, and allergic reactions.



It is believed to reduce the severity of colds because it is a natural antihista-mine, and it can reduce cancer risk in some cases by reducing nitrites in foods.

Vitamin C is absorbed in the small intestine.



Sources.The best sources of vitamin C are citrus fruits, melon, strawber-ries, tomatoes, potatoes, red and green peppers, cabbage, and broccoli.



Requirements.Vitamin C is measured in milligrams. Under normal cir-cumstances, an average female adult in the United States requires 75 mg a day and an average male 90 mg. In times of stress, the need is increased. Regular cigarette smokers are advised to ingest 125 mg or more a day.



It is generally considered nontoxic, but this has not been confirmed. An excess can cause diarrhea, nausea, cramps, an excessive absorption of food iron, rebound scurvy (when megadoses are stopped abruptly), and possibly oxalate kidney stones.



Deficiency.Deficiencies of vitamin C are indicated by bleeding gums, looseteeth, tendency to bruise easily, poor wound healing, and, ultimately, scurvy.

WHAT IS PATHOGEN ?

WHAT IS A PATHOGEN?

In medicine, we define a pathogen as any microorganism capable of causing disease. The emphasis is on disease, not the microorganism. However, from the microbial standpoint, being pathogenic is a strategy for survival and simply one more remarkable example of the extraordinary diversity of the microbial world. Humans, including physicians, proba-bly spend too little time reflecting on the fact that we are home to a myriad of other living creatures. From mouth to anus, from head to toe, every millimeter of our cells that is exposed to the outside world has a rich biological diversity. From the mites that inhabit the eyebrows of many of us to the seething cauldron of over 600 species of bacteria that inhabit our large bowel, we are a veritable garden of microorganisms. Most of these mi-croorganisms are not only innocuous but play a useful, if unseen, role. Not only do they provide us with protection against the few harmful microorganisms that we encounter each day, but they also give us some vitamins and nutrients and help digest our food. We have harbored them so long in our evolution that they are even a necessary part of the de-velopmental pathways required for the maturation of our intestinal mucosa and our innate local immune system.

Most human microbes are commensal; that is, they eat from the same table that we do. These microbes are constant companions and often depend on humans for their exis-tence. Although humans do not appear to be absolutely dependent on microbes for life (at least the cultivatable ones we know), we exist more comfortably with microbes than with-out them. We also encounter transient microbes, which are just passing through or on us, so to speak. Some commensal transient species may be opportunistic pathogens.
These  organisms can cause disease only if one or more of the usual defense mechanisms hu-mans have evolved to restrict microorganisms from their usually sterile internal organs and tissue are breached by accident, by intent (eg, surgery), or by an underlying meta-bolic or an infectious disorder (eg, AIDS). Nevertheless, a small group of microorganisms often causes infection and overt disease in seemingly normal individuals. These are the primary pathogens such as the common cold virus, the mumps virus, the typhoid bacil-lus, gonococcus, the tubercle bacillus, and the treponema of syphilis. Each organism is adapted exclusively to humans; other pathogens such as Salmonella typhimurium, a com-mon cause of human food poisoning, can cause disease both in humans and other ani-mals, birds, and even reptiles.

What is the difference between a commensal, an opportunist, and a primary pathogen? All of these organisms can cause disease under the proper circumstances. One distinction to make between an opportunistic pathogen and a primary pathogen is on the basis of the essentiality of the host for the long-term survival of a microbe. Long-term survival in a primary pathogen is absolutely dependent on its ability to replicate and to be transmitted in a particular host; however, this is not necessarily the case for a number of the opportunistic pathogens that infect humans. The major distinction that emerges is that primary pathogens have evolved the genetic ability to breach human cellular and anatomic barriers that ordinarily restrict or destroy commensal and transient microorgan-isms. Thus, pathogens can inherently cause damage to cells to gain access by force to a new unique niche that provides them with less competition from other microorganisms, as well as a ready new source of nutrients. For microorganisms that inhabit mammals as an essential component of their survival tactic, success can be measured by the capacity to multiply sufficiently to be maintained or be transmitted to a new susceptible host. This is true for commensal and pathogen alike. However, if the pathogen gains a new niche free of competition and rich in nutrients.