Ascorbic Acid

Ascorbic acid is an essential nutrient widely available in the plant and animal kingdom. It is present in a wide variety of fruits and vegetables. It is extracted from corn, sego lily, potatoes, tapioca, and carrots or produced synthetically. Ascorbic acid is an essential element in the process of producing blood cells, in the formation of macroproteins, in the normal function of endocrine glands, in the prevention of cholesterol build-up, in the production of interferon, in the synthesis of collagen, and in the synthesis of adrenal cortical hormones. It is also an anti-stress factor and a systemic detoxifier. Ascorbic acid acts as a coagulant in the blood, thins synovial fluid, strengthens capillary walls, increases iron absorption from the intestinal tract, is an antioxidant, and aids in the metabolism of amino acids, especially tyrosine and phenylalanine. It also prevents scurvy.

These statements are based upon traditional homeopathic practices. They have not been reviewed by the Food and Drug administration.