November 28, 2021

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Vitamin C can reduce cancer side effects?

Vitamin C can reduce cancer side effects?



 

Vitamin C can reduce cancer side effects? 7 foods rich in vitamin C you need to know!

 

As early as the 1970s, people began to use very high doses of vitamin C to treat cancer. At that time, it was discovered that certain properties of vitamins may make them toxic to cancer cells.

Whether vitamin C can really cure cancer, let’s find out together.

 

Vitamin C can cure cancer?

Vitamin C is also called ascorbic acid and exists in the form of ascorbic acid or ascorbate. It is a water-soluble vitamin found in many fresh fruits and vegetables, such as oranges, grapefruits, papaya, peppers, and kale, or in dietary supplements.

It is essential for a variety of physiological functions, including the formation of collagen and catecholamines, and the synthesis of carnitine and peptides. It is not synthesized in the human body , and lack of it can cause scurvy.

Oral vitamin C is used as an antioxidant supplement for immune protection against colds and flu, wound healing, cardiovascular health, and cancer prevention. High-dose intravenous (IV) vitamin C is being studied as a treatment for cancer.

 

Several studies on cancer patients using high-dose vitamin C alone or in combination with other drugs

A study of intravenous vitamin C alone: ​​reducing side effects and improving quality of life

One study found that compared with patients not receiving intravenous vitamin C in patients receiving intravenous vitamin C, higher quality of life, fewer side effects .

In a single-arm pilot study of patients with castration-resistant prostate cancer, intravenous vitamin C did not reduce prostate-specific antigen levels or prevent tumor growth.

In studies of healthy volunteers and cancer patients, vitamin C was proven to be safe at doses up to 1.5 g/kg. No one suffered from kidney stones, other kidney diseases, or G6PD (erythrocyte glucose-6-phosphate dehydrogenase) deficiency. . Studies have also shown that the level of vitamin C in the blood during intravenous injection is higher than that during oral administration, lasting more than 4 hours .

 

Study on the combination of intravenous vitamin C and other drugs

Studies on the combination of intravenous vitamin C and other drugs have shown mixed results.

In a small study of 14 patients with advanced pancreatic cancer, intravenous vitamin C was taken with chemotherapy and targeted therapy (erlotinib). Five patients did not complete the treatment because the tumor continued to grow during the treatment. Imaging studies showed that the 9 patients who completed the treatment were in stable condition. Patients have few side effects from vitamin C treatment.

In another small study of 9 patients with advanced pancreatic cancer, the patients received chemotherapy once a week for 3 weeks, and at the same time received intravenous vitamin C twice a week during each treatment cycle for 4 weeks. In these patients, the disease did not progress in an average of 6 months. No serious side effects were reported from the combination therapy.

In a 2014 study of 27 patients with advanced ovarian cancer, chemotherapy alone was compared with chemotherapy and intravenous vitamin C. Vitamin C was injected intravenously during chemotherapy and within 6 months after chemotherapy. Patients receiving intravenous vitamin C have fewer side effects from chemotherapy.

Combination treatment with patients with refractory metastatic colorectal cancer or metastatic melanoma with IV vitamin C and other drugs. The treatment has no anti-cancer effect, and the tumor continues to grow during the treatment process, which brings serious side effects to the patient. These studies did not have a control group, so it is not clear how much of the effect of intravenous vitamin C on side effects.

Patients with non-small cell lung cancer or glioblastoma were tested with standard therapy plus IV vitamin C. Patients have better overall survival rates and fewer side effects compared to the control group.

 

More research on intravenous high-dose vitamin C and other drugs is ongoing. These included multiple clinical trials combining IV vitamin C with arsenic trioxide, with mixed results.

 

The current daily intake (DV) of vitamin c is 90 mg. Because the human body cannot produce or store vitamin C.

Therefore, regular intake of adequate amounts of vitamin C is essential. In addition to high-dose injections of vitamin C, how should cancer patients get vitamin C daily? We have listed 7 foods rich in vitamin C for your reference only.

 

 


7 foods rich in vitamin C

1. Kale

 

Kale is a cruciferous vegetable.

A cup of chopped raw kale provides 80 mg of vitamin C, or 89% of the DV (Daily Intake). It also provides a lot of vitamin K and carotenoids lutein and zeaxanthin.

Vitamin C can reduce cancer side effects?

 

A cup of cooked kale provides 53 mg, or 59% of vitamin C.

 

Although cooking this vegetable will reduce its vitamin C content, a study found that boiling, frying or steaming leafy green vegetables helps release more antioxidants . These powerful antioxidants may help reduce chronic inflammatory diseases.

 

2.Kiwi

A medium-sized kiwi contains 71 mg of vitamin C, or 79% of the DV.

 

Vitamin C can reduce cancer side effects?

 

Studies have shown that kiwifruit, which is rich in vitamin C, may help reduce oxidative stress, lower cholesterol, and improve immunity.

 

A study of 30 healthy people aged 20 to 51 found that eating 2 to 3 kiwis a day for 28 consecutive days can reduce platelet viscosity by 18% and triglycerides by 15%. This may reduce the risk of blood clots and stroke.

 

Another study of 14 men with vitamin C deficiency found that eating two kiwis a day for 4 weeks can increase the activity of white blood cells by 20%. One week later, the vitamin C level in the blood returned to normal, an increase of 304%.

 

3. Broccoli

Broccoli is a cruciferous vegetable. Half a cup of cooked broccoli provides 51 mg of vitamin C, or 57% of the DV.

Many observational studies have shown that there may be an association between eating more cruciferous vegetables rich in vitamin C and reducing oxidative stress, improving immunity, and reducing the risk of cancer and heart disease .

 

A randomized study asked 27 young men who were heavy smokers to take 250 grams of steamed broccoli containing 146 mg of vitamin C a day. Ten days later, their levels of inflammation marker C-reactive protein dropped by 48%.

 

4. Lemon

In the 1700s, sailors would eat lemons to prevent scurvy. A whole raw lemon, including its peel, provides 83 mg of vitamin C, or 92% of the DV.

Vitamin C in lemon juice can also act as an antioxidant.

 

When cutting fruits and vegetables, polyphenol oxidase is exposed to oxygen. This triggers oxidation and browns the food. Coat the exposed surface with lemon juice as a barrier to prevent the browning process.

 

5. Oranges

A medium-sized orange provides 70 mg of vitamin C, which accounts for 78% of the daily intake.

Oranges are widely consumed and account for a large portion of dietary vitamin C intake.

 

Other citrus fruits can also help you meet your vitamin C needs. For example, half a grapefruit contains 44 mg or 73% DV, a citrus has 24 mg or 39% DV, and a lime juice has 13 mg or 22% DV.

 

6. Papaya

One cup (145 grams) of papaya provides 87 mg of vitamin C, or 97% of the DV.

Vitamin C also helps memory and has an effective anti-inflammatory effect on the brain.

In one study, 20 patients with mild Alzheimer’s disease took concentrated papaya extract for six months. The results showed that inflammation was reduced and oxidative stress was reduced by 40%.

 

7. Lychee

One lychee provides nearly 7 mg of vitamin C, or 7.5% of the DV, while one cup provides 151%.

 

Lychees also contain omega-3 and omega-6 fatty acids, which are beneficial to the brain, heart and blood vessels.

There is no specific study on lychees. Nevertheless, this fruit provides a large amount of vitamin C, which is known for its role in collagen synthesis and vascular health.

 

An observational study of 196,000 people found that those with the highest vitamin C intake had a 42% lower risk of stroke. For every extra serving of fruit or vegetables, the risk will be reduced by another 17%.

 

The Four Leaf Clover Nutrition Center reminds: Vitamin C is essential to the health of the immune system, connective tissue, heart and blood vessels.

If the human body does not get enough vitamin C, it will have a lot of negative effects.

Therefore, whether it is a normal person or a cancer patient, Vitamin C should be added in time in life.

 

 

 

 

(source:internet, reference only)


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