Is there a difference between natural and synthetic vitamin C?

Only truly all-natural VC can be called "natural vitamin C" by product name. However, ordinary VCs are not allowed to use the word "natural" in the product name. It's like the difference between natural water and artificially distilled water, many of which claim to have the natural VC needed to replenish the body.

But in reality, the vast majority of products contain more or less synthetic VC rather than all-natural VC. The so-called "you get what you pay for", generally speaking, most of the VCs on the market that cost a few dollars or more than a dozen dollars are synthetic VCs. Natural VC is generally marked with extract**, while synthetic VC can generally only indicate vitamin C or ascorbic acid, which is also very different in efficacy.

Differences between different raw materials.

High-quality natural vitamin C is generally made from rare fruits with high VC content. Most people know that kiwifruit, oranges, lemons, etc. contain high VC fruits, in fact, the real king of VC fruits is acerola cherry.

Differences between different VC products.

VC products are divided into different categories such as pharmaceuticals and health foods. Generally, large doses of synthetic VC are used for severe deficiency of VC diseases, but it is not suitable for long-term use, and long-term use will cause stones and other diseases. Health foods also vary greatly due to different dosages and raw materials, so the editor recommends pure natural VC products.

Vitamin C is a water-soluble vitamin, found in many fresh vegetables and fruits, which is easy to ingest, but very easy to lose, such as green leafy vegetables after 2 hours of picking, VC loss of 5%-18%, and 10 hours after the loss of 38%-66%.

In addition, according to the fourth national nutrition survey in 2002, the average intake of vitamin C among urban and rural residents showed a downward trend. This is because vitamin C is quickly broken down when heated, and the vegetables consumed by Chinese residents are mainly cooked foods. Therefore, although the intake of VC among Chinese residents is not low, it is not used by the human body, and the utilization rate is about 50%.

Therefore, it is best to supplement an appropriate amount of vitamin C every day to effectively meet the physiological needs of the body and whiten the skin.

Vitamin C was first extracted from plants and animals. Later, the chemical manufacturing method was developed, as well as the manufacturing method of fermentation and chemical sharing. Fermentation is the method of using microorganisms or enzymes to break down organic compounds into other compounds.

At present, there are two industrial manufacturing methods of vitamin C, one is the one-stage fermentation manufacturing method invented by Tadeusz Reichstein, and the other is the newer two-stage fermentation method invented by Yin Guanglin of the Institute of Microbiology of the Chinese Academy of Sciences. The Reichstein manufacturing method was invented by the Swiss chemist Tadeusz Reichstein, and is still used by Western pharmaceutical companies such as Hoffmann-La Roche, BASF and Takeda Pharmaceutical in Japan. Pharmaceutical factories in China have all used the two-stage fermentation method, and new factories in Europe have also started to use the two-stage fermentation method.

The first stage of both methods is the same, which is to reduce glucose at high temperatures to make sorbitol, and then ferment sorbitol to become sorbose. The Reichstein manufacturing method is made by adding sorbitan to acetone sorbose, which is then oxidized with chlorine and sodium hydroxide to diacetone cologne, abbreviated as DAKS (di-acetone-ketogulonic acid). DAKS is dissolved in a mixed organic solution and catalyzed by acid recombination into vitamin C.

Finally, crude vitamin C is recrystallized into a pure vitamin manufacturing method, which has undergone many technical and chemical improvements over the years. As a result, the conversion efficiency of each step is increased to 90, so the overall efficiency of vitamin C from glucose production is 60. The Reichstein manufacturing process requires many organic and inorganic chemicals and solvents, such as acetone, sulfuric acid, sodium hydroxide, etc.

Although some compounds can be **, they require strict environmental control and high waste disposal costs. The two-stage fermentation method was developed by Chinese microbiologist Yin Guanglin, and is used by all Chinese vitamin C pharmaceutical companies. Many Western pharmaceutical companies have also been granted patent rights to use this law, including the proposed cooperation between Roche and Basf-Merck.

The cost of equipment and the investment in operation are low, and the production cost is only one-third of that of the Reichstein manufacturing method. The two-stage fermentation process is a step in which the Daks are made by using another fermentation method instead of the Reichstein manufacturing method. The result of fermentation is another intermediate product, 2-keto-l-gulonic acid kga.

Finally, the conversion of KGA to vitamin C is similar to that of the Reichstein manufacturing method. The two-stage fermentation method uses fewer chemical raw materials than the Reichstein manufacturing method, so the cost is reduced and the cost of waste disposal is reduced.

Natural vitamin C, also known as ascorbic acid, is a water-soluble vitamin. Vitamin C is involved in a variety of reactions in the body, such as in redox processes, plays an important role in biological oxidation and reduction, and cellular respiration. At the tissue level, the main role of vitamin C is related to the synthesis of interstitium.

Vitamin C can resist the damage of free radicals to cells and improve the body's immunity. Some fruits and vegetables contain high amounts of vitamin C, such as lemons, kiwis, cherries, citrus fruits, guava, green or red peppers, mustard greens, spinach, strawberries, grapes, and tomatoes. However, vitamin C is extremely unstable and can be easily destroyed during storage, processing and cooking.

In addition, vitamin C is also susceptible to oxidation and decomposition.

(1) Vitamin C preparations have a wide range of applications, and many people mistakenly think that taking vitamin C preparations has the same effect as eating foods containing vitamin C.

In fact, the vitamin C contained in natural foods is completely different from the synthetic vitamin C. In fruits and vegetables, natural vitamin C is ascorbic acid and rutin that assist in the role of ascorbic acid. Synthetic vitamin C is a pure chemical pharmaceutical preparation, which is far inferior to natural vitamin C in terms of effect.

In addition, synthetic preparations are often used in large amounts, and if taken for a long time, oxalic acid can be formed in the body, which is a potential threat to the formation of kidney oxalate stones.

On the contrary, vitamin C in fruits and vegetables will not cause excessive oxalic acid content in the urine.

The daily requirement of vitamin C for a healthy person is 50 150 mg. Foods rich in vitamin C in nature include fresh dates, citrus, hawthorn, cherries, peppers, green garlic, tomatoes and many wild vegetables and fruits, etc., which can meet the body's daily needs for vitamin C when eaten properly.

2) Synthetic vitamins may not mess with your budget, but they can mess with your tummy.

What is the difference between synthetic vitamins and natural vitamins is that there is only one difference – and that is what is reflected in you. Synthetic vitamins or minerals may provide the desired results, but in terms of advantages, natural vitamins are superior to synthetic vitamins in every way.

If we do a general chemical analysis of synthetic and natural vitamins, the results may be similar, but many components and substances of natural vitamins are not found in synthetic vitamins. And these natural ingredients give natural vitamins an unbeatable effect.

For example, in the synthesis of vitamin C, in addition to ascorbic acid (ascorbic

acid), nothing. However, natural vitamin C extracted from cherry fruits contains vitamin P (bioflavonoids, etc.), which can improve the overall effect of vitamin C.

Natural vitamin E contains not only tocopherol, but all tocopherols (, etc.), which can produce greater effects than synthetic vitamin E. Natural VE has twice the antioxidant effect of synthetic VE. People who are receptive to natural substances may get a backlash when using synthetic substances, so be sure to pay attention to the product label when using it.

Most people who have tried both synthetic and natural substances say with certainty that nutritional supplements with natural substances rarely cause gastrointestinal problems. And, most importantly, even if you consume more than the recommended amount of natural vitamins, it will not cause harm***.

There is only one difference between natural and synthetic vitamin C, that is, the extraction method is different, natural vitamin C is a vitamin extracted from food, and synthetic vitamin C is a vitamin with the same composition made by artificial synthesis method, mostly as a vitamin drug.

Natural vitamin C has exactly the same chemical structure as regular vitamin C, and in terms of efficacy, natural vitamin C and synthetic vitamin C also have exactly the same effect. Vitamin C itself is a chemical, whether it is chemically synthesized, fermented or extracted from natural food, as long as the structure is the same, as long as it is pure enough, the efficacy is exactly the same.

Natural vitamin C is also mixed with vitamin P, which can protect vitamin C from damage and enhance the effect of VC.

The synthetic VC only has VC, no VP, and it is recommended that for every 500 mg of vitamin C, at least 100 mg of bioflavonoids (VP) should be taken at the same time to enhance their synergistic effect.