Vitamin C, also known as ascorbic acid or ascorbate, has been one of the most researched vitamins over the last 50 years. A search of the scientific literature reveals that over 53,000 studies have been conducted on vitamin C since 1968. Their findings show that it helps promote a strong immune system as well as cardiovascular, brain, and skin health among many others benefits.
Many scientists believe that at one time the human body had the ability to make vitamin C, but lost this capacity over time. Essentially, all species of animals, including most mammals, can make vitamin C—the exceptions are humans, monkeys and guinea pigs. The brain and adrenal glands have the highest concentrations of vitamin C, 15 to 50 times higher than that found in the blood. This makes sense when one realizes that vitamin C was first discovered by Albert Szent-Györgyi in 1928 while he was conducting research on the adrenal glands. Vitamin C, which has antioxidant properties, is also an enzyme “co-factor” for at least eight important biochemical reactions.
According to a 2009 study in The American Journal of Clinical Nutrition, over seven percent of people age six and older were vitamin C deficient when their blood was tested. More than half of those surveyed consumed low amounts of vitamin C rich foods. In the last five years, I diagnosed three patients with scurvy, a disease that was traditionally diagnosed in British sailors who had limited access to fresh fruit.
My first patient with scurvy was a 40-year-old woman who smoked (Vitamin C levels are lower in those who smoke tobacco) and admitted to a poor diet. She was concerned about her bleeding gums and easy skin bruising. After her dentist confirmed the absence of gum disease, I ordered a blood test which confirmed a vitamin C deficiency, leading to the diagnosis of scurvy. Her bleeding gums and bruising symptoms improved after a few weeks of vitamin C supplementation. The other two patients also had significant bruising as their initial symptom.
California Gold Nutrition Gold C™ Vitamin C is USP Grade L-Ascorbic Acid and is triple quality tested to ensure that it meets or exceeds strict quality standards.
Take 1 veggie capsule 1 or more times daily, with or without food. Best when taken as directed by a qualified healthcare professional.
Vitamin C (as ascorbic acid)
Aroma, color, consistency and taste may vary. Color shift is normal and cannot be avoided.
Modified cellulose (vegetarian capsule).
This product is not manufactured with milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy or gluten. Produced in a third-party, audited and registered cGMP compliant facility that may process other products that contain these allergens or ingredients.
Keep out of the reach of children. Consult with a licensed physician, pharmacist, naturopath or other qualified healthcare professional prior to taking dietary supplements.
Sealed for your protection. Do not use if seal is missing or broken. Best stored at controlled room temperature 20°C to 25°C (68°F to 77°F). Improper storage conditions, such as extended exposure to direct sunlight, high heat & humidity can cause product degradation over time.