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ASCORBIC ACID AS WATER-SOLUBLE VITAMIN: FOOD PREPARATION AND CLINICAL PROBLEMS
Food preparation
Of all the water-soluble vitamins, ascorbic acid is most easily destroyed. Therefore, if precautions are taken to preserve vitamin C, the retention of other vitamins is also assured in most instances.
1. Ascorbic acid is highly soluble in water. The following rules apply:
a. Avoid soaking vegetables in large amounts of water.
b. Cook in the smallest practical amount of water. For most vegetables, fresh or frozen, it is not necessary to cover with water, but to use just enough water to keep from scorching. A cover is necessary when small amounts of water are used.
c. Whenever practical, use the cooking liquids in sauces for vegetables, or in gravies or soups. They may not contain much ascorbic acid, but they will retain some mineral elements.
2. The oxidation of ascorbic acid increases rapidly as the temperature is increased.
a. Store fruits and vegetables in a cool place; use promptly.
b. Use the shortest cooking time – just enough for vegetables to be tender, yet crisp.
3. The oxidation of ascorbic acid increases when fruits and vegetables are cut, since cutting releases the enzymes.
a. If foods must be cut, do this just before serving or cooking.
4. Ascorbic acid is destroyed in the presence of alkali.
a. Do not use baking soda to retain green color in vegetables such as spinach, broccoli, or peas.
Clinical problems
Severe body stress increases the need for ascorbic acid, sometimes to very high levels. Among these are burns, fractures, and surgical procedures. Patients with tuberculosis, pneumonia, or rheumatic fever also require greater amounts.
Some drug therapies increase the excretion of vitamin C: sulfonamides, salicylates, indomethacin, and adrenal steroids. Cigarette smoking also increases the excretion of ascorbic acid.
In recent years many people have greatly increased their vitamin-C intake to as much as 1 to 5 gm daily, in the belief that these huge dosages (20 to 100 times the RDA) would prevent or lessen colds. While a normal tissue saturation of vitamin ? is helpful in reducing the risk of infection, it has not been clearly shown that these huge (megadose) amounts of vitamin ? provide any further benefit. More research is needed to prove or disprove the claims. It should be pointed out that use of such large amounts of vitamin C, or any other vitamin, is not primarily a diet problem, but a use of a vitamin as a drug.
Severe deficiency of ascorbic acid leads to scurvy. This was the disease that figured so importantly in the sea journeys of explorers in the sixteenth century and accounted for the death of so many sailors. Scurvy is characterized by easy bruising and hemorrhaging of the skin, loosening of the teeth, bleeding of the gums, and disruption of the cartilages that support the skeleton.
Scurvy is occasionally seen in infants who have had a cow’s milk formula for several months without vitamin ? supplements. One of the outstanding symptoms found in the infant is the extreme tenderness of the skin to touch.
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