Plant L-ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processing
Davey, Mark × Van Montagu, M Inze, D Sanmartin, M Kanellis, A Smirnoff, N Benzie, IJJ Strain, JJ Favell, D Fletcher, J #
John wiley & sons ltd
Journal of the science of food and agriculture vol:80 issue:7 pages:825-860
Humans are unable to synthesise L-ascorbic acid (L-AA, ascorbate, vitamin C), and are thus entirely dependent upon dietary sources to meet needs. In both plant and animal metabolism, the biological functions of L-ascorbic acid are centred around the antioxidant properties of this molecule. Considerable evidence has been accruing in the last two decades of the importance of L-AA in protecting not only the plant from oxidative stress, but also mammals from various chronic diseases that have their origins in oxidative stress. Evidence suggests that the plasma levels of L-AA in large sections of the population are sub-optimal for the health protective effects of this vitamin.