VitaminC4Covid, a newly founded campaign group based in the UK, released a review which was published in the Nutrients Journal on December 7, 2020 called Vitamin C—An Adjunctive Therapy for Respiratory Infection, Sepsis and COVID-19.
The contents provide an in-depth report conducted by a reputable team of researchers and scientists, and advocates for the potential use of Vitamin C in the treatment of respiratory infections and sepsis.
Within the review there was a specific section dedicated to the study of how a Vitamin C deficient person faces harmful, if not devastating, consequences when diagnosed with Pneumonia, Sepsis, and/or COVID-19. In this section, it says, “Human plasma vitamin C levels decline rapidly under conditions of physiological stress including infection, trauma, and surgery…”(1)
A healthy plasma level of Vitamin C is approximated at 50 μmol/L. The researchers at VitaminC4Covid revealed that “A study of 21 critically ill COVID-19 patients admitted to ICU in the US found a mean level of 22 µmol/L, thus a majority had hypovitaminosis C. The mean level for 11 survivors was 29 µmol/L compared to 15 µmol/L for the 10 non-survivors; of these five (50%) had ≤11 µmol/L.” (2)
This translates to the fact that those with the lowest Vitamin C plasma rates were the most likely to face a deadly outcome in relation to COVID-19. Since Vitamin C levels naturally decline during physiological stress, and for 50% of the non-survivors to have ≤11 µmol/L, this means they would have already had to have been Vitamin C deficient prior to their COVID-19 diagnosis.
Humans are incapable of producing Vitamin C (ascorbic acid), which is why it must be obtained through our diet. The vitamin is most abundant in uncooked fruits and vegetables. Another way for it to be obtained is through various supplements.
Researchers say, “Vitamin C is naturally found in fresh fruits and vegetables; for example, grapefruits, oranges, lemons, limes, potatoes, spinach, broccoli, red peppers, and tomatoes. Up to 90% of vitamin C is consumed in the form of vegetables and fruits. Lack of exposure to these foods has been the most frequent cause of the deficiency. Additionally, vitamin C is heat-sensitive, and historically, preparation (boiling or cooking) has removed the nutritional value.”(3)
Studies have shown that Vitamin C has antioxidant, anti-inflammatory, and immunomodulating components. This means that it is essential to our body’s first line of defense against viral respiratory infections.