The Forgotten Form of Vitamin C

June 13, 2012 - PRLog -- Salt Lake City, Utah – June 12, 2012

Almost everyone recognizes the name ascorbic acid, and most know that it is another name for Vitamin C. But very few people recognize the name dehydroascorbic acid (DHAA), or even know that there are actually two naturally-occurring forms of Vitamin C.

“There is nothing new about DHAA,” says Douglas Kitt, inventor of ReCverin 50/50 TM. “Its chemical structure and its existence as the other natural form of Vitamin C have been known for over 80 years. But until recently, this other form of Vitamin C has been essentially ignored and forgotten.” Mr. Kitt explains that recent research in Vitamin C has focused on DHAA, because it is now known to be a major source of Vitamin C in the body and the only source for certain tissues. “For example, the human brain contains much more Vitamin C than most tissues of the body, yet ascorbic acid cannot cross the blood-brain barrier. It was a mystery how the brain could obtain Vitamin C until the unusual transport mechanism of DHAA was discovered.” But up until now, there has not been a product available to supplement both natural forms of Vitamin C in the diet, because DHAA is extremely unstable. “No one has ever even tried to supply DHAA for consumers, because it breaks down so quickly. What is really new here is our patent-pending formula that stabilizes DHAA so that it can be distributed.”

Most foods and dietary supplements contain very little DHAA, but people whose diet includes fresh, raw vegetables consume considerable amounts. Vitamin C is converted into DHAA by a special enzyme found in uncooked vegetables right while they’re being chopped or chewed, and so the DHAA can be swallowed and absorbed before it breaks down. “It helps explain the benefits of a truly natural diet. Unfortunately, many people just don’t eat many fresh, raw vegetables.” Mr. Kitt says that there are differences in the absorption and metabolism of the two different forms of Vitamin C when they are eaten. “These well-documented differences, and their significance to human health, are still poorly understood.”