Thirty years ago, Noble laureate, Dr. Linus Pauling had suggested that vitamin C could prevent cancer. Recent studies have found enough evidence that vindicate the cancer-prevention property of vitamin C.In a study, a Johns Hopkins study team found that vitamin C could arrest growth of cancer tumors. Animal studies had revealed that the antioxidant vitamin could impair a malignant tumor’s ability to develop without oxygen.
Researchers have found that people suffering from vitamin C deficiency have a higher risk of developing stomach cancer. The harmful side effects of a meat rich diet could be countered by increasing the vitamin C content in the diet.
When added to processed meat such as sausage and bacon, vitamin C might impair conversion of nitrite present in processed meat into toxic N-nitroso compounds in the gastrointestinal tract.
Vitamin C might even protect against melanoma, a type of skin cancer. Besides, lowering the risk of certain cancers, this antioxidant nutrient could even be beneficial for people diagnosed with cancer.
In a McGill University study, reported in the Canadian Association’s Medical Journal, researchers claimed that unlike conventional cancer therapies that kill cancer cells as well as healthy cells, vitamin C targets only the diseased cells of the body.
The cancer cells could be annihilated with large doses of vitamin C. However, excessive consumption of vitamin C rich foods and supplements might not benefit people diagnosed with cancer. Excess vitamin C taken orally is rapidly excreted from the body.
Studies have shown that the vitamin C level in the blood could be significantly raised with the help of vitamin C injections. Moreover, vitamin C introduced in the blood through injections remain at the elevated level for a longer time.
High doses of intravenous vitamin C could be given to cancer patients undergoing chemotherapy and radiation treatments. By stimulating collagen production, vitamin C could speed up post surgical healing.
According to health experts, a diet rich in fruits and vegetables could lower the risk of several cancers. Vitamin C is present in a large number of fruits and vegetables. It occurs naturally in apple, avocado, cherry, blackcurrant, grapefruit, guava, kiwifruit, lemon, lime, mango, melon, orange, papaya, plum, rosehip, watermelon, tomatoes and peppers.