The influence of oral vitamin C intake on its tissue distribution

Abstract

Various studies link high intake of ascorbic acid (AA) and other antioxidant micronutrients to health promotion. It would be of great benefit to know the total amount of AA and to assess how this information may translate into dietary intakes. In this study, the rats where fed with vitamin C in its reduced or oxidized form. The AA content was measured in various tissues using a simple and rapid liquid chromatographic method. Besides, the AA content (reduced form only) of apple and raspberry were measured using the same method and the samples were analysed by direct injection without a previous treatment. The obtained results showed that concentration of AA in apples ranged from 15 ppm to 223 ppm, whereas the raspberry exhibited much higher content ranging from 400 ppm to 1200 ppm. Regarding the AA content in rats’ tissues, that was highest in brain, the lowest one was recorded in kidney. Bearing in mind that there are various ways to intake the recommended amount of vitamin C, it is matter if one do it by using the fruits or commercially available supplements. Accordingly, the results of this and future studies, will be useful in food production, preparation, preservation, and aid dietary choices to increase antioxidant and AA intake.