Free Radicals And The Scavenging Capacity Of Vitamin C (Ascorbic Acid)

Abstract

A significant contributor to human pathologies is cellular deterioration, particularly in cancer, where malignant cells exhibit elevated synthesis of compounds containing O−O single bonds. This deterioration is largely attributed to the excessive generation of free radicals during metabolic processes, frequently exacerbated by exposure to ionizing radiation. The resulting free radical overload induces a cascade of cellular damage, encompassing lipid peroxidation, DNA lesions potentially leading to genetic alterations, protein oxidation with consequent loss of enzyme activity, and ultimately, potential cell death. While organisms possess inherent antioxidant defense mechanisms, including glutathione, vitamin E, and ascorbic acid (AA), diminished antioxidant reserves increase susceptibility to oxidative damage and free radical-mediated cellular transformation. Dietary intake rich in antioxidants, found in foods such as legumes, vegetables, and fresh fruits, along with vitamin supplementation, can offer protection against free radical-induced damage. Ascorbic acid (vitamin C), a potent naturally occurring antioxidant, effectively neutralizes free radicals and mitigates oxidative processes.