Dehydroascorbic acid: Could orange juice oxidised in the fridge overnight be an important weapon against Parkinson's?

[parkinsonshereandnow]

Dehydroascorbic acid is the oxidised and reversible form of ascorbic acid or vitamin C. It can protect the brain and reduce stroke mortality, due to its ability to cross the blood-brain barrier, whereas vitamin C or ascorbic acid cannot easily do so. In one study it was proposed as a possible treatment for stroke victims (Huang 2001).

The reduced form or ascorbic acid reaches the interior of the cells via the sodium dependent vitamin C transporters (SVCTs). The body uses this "spent" form to deliver sufficient vitamin C to the interior of cells and mitochondria (which produce many free radicals) and to the brain (which has one of the highest concentrations of this vitamin) using the glucose transporters (GLUT1, GLUT10). Even in the midst of scurvy, the brain retains the last reserves of the vitamin to protect itself. In this form, it crosses the brain's protective barrier and reaches the interior of the mitochondria, where it is transformed back into ascorbic acid to fulfil its antioxidant function. Glutathione is primarily responsible for this final change in the whole organism. So is NADH, a form of vitamin B3 (Rivas 2008, Koshiishi 1998, Sebastian 2003, Verrax 2008).

Too much sugar in the diet makes it difficult for vitamin C to enter the brain. And the lack of glutathione and NADH in the Parkinson's patient hinders the mechanism of its recovery to the antioxidant form (redox mechanism).

Parkinson's patients often have 40 % of normal glutathione and, in advanced stages, only 2 %, which means that they are unable to restore dehydroascorbic acid to its active form, ascorbic acid. In addition, vitamin C protects the dopamine-producing areas from the oxidised remnants of the drug levodopa and the mitochondria, which generate a lot of oxidation in energy production. Without sufficient glutathione, this does not seem possible. Vitamin C regulates glutathione and glutathione restores its antioxidant capacity.

Under normal conditions, the active form of the vitamin is more than 95 % in human plasma and the oxidised form (DHA) is practically undetectable in most tissues (Rumsey, Levine 1998). It reaches higher concentrations when oxidative stress is present.

Dr. Katrin Mani (physician and professor of Molecular Medicine at Lund University, Sweden), commenting to the press on a study on Alzheimer's disease (Cheng 2011), left us with this observation that could be very important now and in the future:

"Another interesting finding is that useful vitamin C does not have to come from fresh fruit. In our experiments, we showed that vitamin C can also be absorbed in higher amounts in the form of dehydroascorbic acid from juice/juice that has been kept overnight in a refrigerator, for example".

One way to produce this oxidised form is to squeeze orange juice and leave the juice in the fridge overnight. By morning the ascorbic acid will have been oxidised, but not destroyed.

Sources:

Study: Fang Cheng, Roberto Cappai, G.D. Ciccotosto, Gabriel Svensson, Gerd Multhaup, Lars-Åke Fransson and Katrin Mani (2011). Suppression of amyloid beta A11-immunoreactivity by vitamin C: possible role of heparan sulfate oligosaccharides derived from glypican-1 by ascorbate-induced, NO-catalyzed degradation. Journal of Biological Chemistry.

researchgate.net/profile/Ka...

zeenews.india.com/news/heal...

Book: Jesús Márquez Rivera. La revolución de vitamina C, p. 47-48.

Article: Jesús Márquez Rivera. Vitamin C in the world of Parkinson's.

parkinsonhereandnow.blogspo...

[amykp]

Does it work with lemon or lime juice? Because I wouldn't want all the sugar that comes along with orange juice.

[parkinsonshereandnow in reply to amykp]

I don't know, amykp.

I guess it does. I guess Dr. Katrin Mani worked with orange juice because it contains more vitamin C than lemon or lime juice.

All I know is that lemonade helps to assimilate levodopa better (because of stomach pH issues and for the vitamin C it contains).

[HekateMoon]

What if ascorbic acid in powder was oxidized?

[parkinsonshereandnow in reply to HekateMoon]

Hello, HekateMoon.

I've searched my books on vitamin C and can't find anything definitive about it. Especially those by Packer, Anitra or Nobile.

In Nobile's book, it says: "Dehydro-Lascorbic acid may be obtained in the laboratory by controlled oxidation of L-ascorbic acid, for example, with iodine".

I thought that if it does not contain preservatives, it should be oxidised by dissolving it in water. But I was wrong.

Perhaps Dr Mani's proposal is so brave that it leaves us without sources.

I think we need the help of someone on the forum with a background in biochemistry to resolve this question.

[noodle59 in reply to parkinsonshereandnow]

Dehydroascorbic acid can be made from ascorbic acid easily with iodine (potassium iodide, most likely) or more, preferably, methylene blue, which has other benefits. Mix the MB and ascorbic acid, wait a few minutes until the solution turns from blue to clear, and drink immediately. Pure water without chlorine should be used, ideally. I regularly use 5mg of MB + 1.5g ascorbic acid as a general tonic. People on SSRI’s should not use MB.

[Hidden]

Vitamin C increases nitric oxide. Nitric oxide is essential but can be neuro toxic in the PD brain if one gets too much

[Despe in reply to Hidden]

And again, Vitamin C is essential for cardiovascular health. In high doses, clears plaque from arteries. Hubby takes between 2,000mg-3,000mg to protect his arteries as he had to be operated for carotid artery stenosis.

[kaypeeoh]

Green peppers have more Vit C than oranges have . So a smoothie made with green peppers and kept in the fridge overnight might be better?

[parkinsonshereandnow in reply to kaypeeoh]

I assume that if citrus bioflavonoids protect vitamin C from oxidation (rutin, hesperidin, quercetin, naringin, etc.) and the juice oxidises overnight in the fridge (although it is also true that most of these bioflavonoids are in the peel), it can be assumed that in gazpacho and smoothies, the substances that accompany vitamin C do not prevent it from oxidising overnight.

[amykp]

Um, yuck? What about gazpacho? (Which I guess is totally just a tomato and green pepper smoothie, when you think about it, but the word smoothie just doesn't conjure up the right image :o)

Do tomatoes have vitamin c too? They must, right...they're rather tart.

[parkinsonshereandnow in reply to amykp]

The taste of a well-made gazpacho is exquisite (opinions aside) and is the king of the Mediterranean diet. Well-ripened tomatoes have no sour taste and the other ingredients soften the whole (cucumber, garlic, olive oil, piece of bread, wine or apple vinegar, salt, etc.).

[amykp in reply to parkinsonshereandnow]

I meant, I agree with that. I LOVE gazpacho and make it all the time and it sits in the refrigerator too! (Do you not add a little onion?)

It's just that somehow, calling it a smoothie, well...I don't know about that.

And not to get in a huge screaming fight or anything but in my humble opinion the best tomatoes are sweet and tart at the same time. But I really like sour things. ;o)

[kaypeeoh in reply to amykp]

I make a smoothie starting with almond milk. In the Ninja I add frozen berries, a banana, an apple skin, cinnamon, ice cubes maybe some protein powder and maybe half a green pepper. The idea is just enough sweet to balance the bitter.

[kaypeeoh in reply to kaypeeoh]

Okay, I'll 'ninja' some lemons and store the sludge in the fridge overnight then add to the morning smoothie. The doc had a lot of self control to be able to put lemon in his mouth and not make a sour face.

[amykp in reply to kaypeeoh]

Ok, but don't tell me it wouldn't taste better without the green pepper!

[kaypeeoh in reply to amykp]

One can only try. Maybe lemon would overwhelm the pepper's bitterness. I remember my daughter would eat entire green peppers when she was young.

[amykp in reply to kaypeeoh]

:o)

[goldengrove]

Thanks for this post. Most days I make my HwP orange juice squeezed from just half an orange and till now I've been concerned to juice it as close as possible to his drinking it - now I'll chill over the timing, and chill the juice too.

[Bolt_Upright]

My recent post might be relevant. I keep my jar of lemon sludge in the fridge for a week! healthunlocked.com/cure-par...

youtu.be/u6iD6lD63aQ(Not working as expected?)

[1st_Typesetter in reply to Bolt_Upright]

How do you make the lemon sludge?

[Bolt_Upright in reply to 1st_Typesetter]

They show how in the video. Wash/scrub/soak in vinegar-water some whole lemons, put them in a blender. Might have to add a little water for consistency. Soak them in the vinegar water (mostly water) for an hour first, then brush them under water. No soap needed.

Have a big spoon and just swallow it. Try not to get it on your teeth. It is all in the video.