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Article: Gimme a 'C.' (Vitamin C revives research interest as food additive)
- Article from:
- Food Processing
- Article date:
- September 1, 1998
- Author:
CopyrightCOPYRIGHT 1998 Putman Media, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Vitamin C's powerful antioxidant properties are getting new appreciation.
News junkies may have noticed that vitamin C already has made the headlines more than a couple of times this year. Although C did get a little bad press last spring when a British study concluded that high doses (500 mg) might be dangerous, other prominent researchers quickly countered the findings, pointing out serious flaws in the study.
Vitamin C's nutritional claim to fame is well-founded. For example, evidence that vitamin C can reduce the risk of several kinds of cancer (mostly of the gastrointestinal tract) is plentiful. Research suggests that the vitamin, as an antioxidant, may ...