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From: howard@cpocd2.UUCP
Newsgroups: sci.bio
Subject: Re: Vitamin C and iron
Message-ID: <578@cpocd2.UUCP>
Date: Wed, 15-Apr-87 17:40:20 EST
Article-I.D.: cpocd2.578
Posted: Wed Apr 15 17:40:20 1987
Date-Received: Fri, 17-Apr-87 05:30:59 EST
References: <409@rlgvax.UUCP>
Reply-To: howard@cpocd2.UUCP (Howard A. Landman)
Organization: Intel Corp. ASIC Services Organization, Chandler AZ
Lines: 30

In article <409@rlgvax.UUCP> jsf@rlgvax.UUCP (Steve Fritzinger) writes:
>I've been reading in various sports/fitness magazines that it is important
>to have a source of vitamin C with every meal, because vitamin C helps
>your body absorb the iron in your meal.  Can some one explain how this 
>works?

In food, iron atoms typically occur in either the +2 (ferrous) or
+3 (ferric) oxidation state.  The ferrous form is easier to absorb.
Vitamin C is a reducing agent, and can reduce ferric iron to ferrous
iron (while itself getting oxidized).  Thus vitamin C *IN* or *WITH*
the food helps iron absorption, while ferric iron can destroy vitamin C.

>It's seems to me that the vitamin C already in your body would 
>have a greater effect then that in the meal.

No.  The C in your body can't react with the iron until after it has been
absorbed, which is (obviously!) too late to help with absorption.

>Is this just a way of assuring that you have enough vitamin C in general,

Not "just", but it will help that.

>and that is what helps with the iron?

No.
-- 
Copyright (c) 1987 by Howard A. Landman.  You may copy this material for
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