Ascorbic acid and the common cold.

Antioxidant responses of Golden delicious apple under cold storage conditions. Nader Chaparzadeh* and Bahram Yavari

An understanding of biochemical events of cold storage may lead to more effective methods of preventing apple fruits from ripening and keeping their quality. This study aimed at determining the level of reduced and oxidized forms of ascorbic acid, and the activity of ascorbate peroxidase, catalase, and superoxide dismutase enzymes changes in pulp of Golden delicious apple cultivar during cold s...

Changes in leucocyte ascorbic acid during the common cold.

Leucocyte ascorbic acid was measured in 7 subjects during the common cold. There was a significant fall in L.A.A. to scorbutic levels within 24 hours of the onset of symptoms. By the fifth day the L.A.A. had returned to normal, which coincided with the cessation of symptoms. Absorption studies suggested 1g. ascorbic acid per day as a prophylactic dose and 6g. ascorbic acid per day as a therapeu...

Ascorbic acid and the common cold. Evaluation of its efficacy and toxicity.

We reviewed the clinical data relating to the efficacy and safety of pharmacologic doses of ascorbic acid in the prevention and treatment of the common cold. Although one study tentatively supports the hypothesis that such doses of ascorbic acid may be efficacious, a second study by the same group did not confirm the significant findings, and no clear, reproducible pattern of efficacy has emerg...

Ascorbic Acid and the Common Cold

ASCORBIC ACID AND THE COMMON COLD SIR,—Most of the earlier reports 1,2 claiming that supplementary ascorbic acid has little or no effect on the incidence and severity of the common cold have been based on dosages of the order of 200 mg. per day. Pauling 3 lately publicised other work which indicated that higher intakes of ascorbic acid might be beneficial in cold prevention. We wish to report a...

Ascorbic Acid and the Common Cold Analysis of controlled studies shows ivith statistical significance that this vitamin has protective power

Effect of Ascorbic Acid and Essential Oil of Thymbra spicata on Shelf Life and Quality Maintenance of Strawberry

Aiming at finding a suitable treatment for maintaining the fruit quality and increase the shelf life of strawberry, effects of ascorbic acid and essential oil of Thymbra spicata were evaluated. Fruits were dipped in 10 and 15 mM of ascorbic acid and essential oil of T. spicata (400 and 600 ppm) for two minutes, and after drying at room temperature, were packed by cellophane in the polyethylene ...