俺的VC簡史

小時候，每逢冬春缺新鮮蔬菜水果時，媽媽會從醫院開些魚肝油、維生素C（那年頭也叫“抗壞血酸”）之類。更多的時候從藥店買，當時很便宜，就是老缺貨。

還記得維生素C的小圓柱型棕色瓶，裏麵裝的綠豆大黃色小圓粒。每天每人給三五粒，大人們喝口水咽下去了。俺特喜歡那味道，每次一粒在嘴裏含著，先甜後酸，最後剩個小硬心，嚼起來嘎嘣響。

那時候的維生素C，都是從橙子裏提純的，味道特好，聞著也舒服。

有一次實在忍不住，一口氣吃了小半瓶。接下來肚子疼，串稀，鬧騰一夜。

打那起，不再貪多了。

文革起，爸、媽被改造，特權沒了。每人每月發八塊錢生活費，除了飯夥，連煤都買不起了，別說啥維生素了。

以後長大了，再也沒用。

後來有了孩子，再喂維生素。

不過，魚肝油沒有了，叫啥維生素D。抗壞血酸也改稱維生素C，不用橙子了，都是人工半合成的。

更便宜了，也沒那些誘人的味道了。每次費盡心思哄孩子吃。

 

再次服用維生素C，己經是2015年了。係統化療後特疲憊，加服vc有利於體能恢複。當時用的是500mg片劑，早晚一粒隨飯走。

 

這次新冠疫情開始後，買了些片劑備著，後來又買了一桶粉劑，按磅算，特便宜。專門預備一個小塑料勺，一滿勺為四克。有點風吹著涼，挖一勺，衝半杯水，趁熱喝。效果不錯，就是胃裏不好受。我還能挺，家裏那位不行。

https://www.amazon.com/gp/product/B00ZVNCXOM/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
 

於是，查找VC的代用品、或腸溶膠囊。找到了這種脂質體Vc。

https://www.amazon.com/gp/product/B07DH1ZJZ9/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

這東東最大的好處是沒有胃腸道刺激作用，而且緩釋，可以長時間維持穩定血液濃度，無需幾小時服一次。我們在有感冒症狀時，立即服四粒，差不多當天就好。沒好利索，第二天再來四粒。

 

打去年起，又發現新的針對新冠開發的複方劑型。據稱能提供24小時免疫防禦。

https://www.amazon.com/gp/product/B08NKKVK5Q/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

除了脂化VC外，加了鋅、VD、VA等多種據說能抗新冠的成分。小貴，仍能承受。

我們每次外出購物、上班、看病時，早上服一粒。

有流涕、鼻塞、咽喉不適時，“吞”四粒。千萬別四粒一起放嘴裏咽，一粒咽下去，再來一粒。

效果不錯，就是粒大，嗓子眼兒小的可能被噎住。

 

隨著時代，VC也在不斷翻花樣，應用越來越多。

 

附

1. 中國VC史

https://www.sohu.com/a/225144824_100030976

“維生素C最早是從動植物中提煉出來的，如橙子。後來人們可能發現太費橙子了，於是發明出發酵製造法來生產維C，通過微生物或酶將有機化合物分解成其它化合物的方法”

…………

“1980年，中國無法忍受長期被海外巨頭把持維C產業的局麵，成功改進了維C的生產工藝，當時中科院微生物所尹光琳發明了“兩段發酵法”，大大降低了維C生產的複雜程度和生產環境要求，更重要的是極大地降低了維C的生產成本，這大大提升了維生素C的產量。”

…………

“到今天，全球超過90%的維C由四家中國藥廠——東北製藥、華北製藥、石藥集團和江山製藥生產，中國具有維C絕對的產量權和定價權”

 

2. 粉沫狀脂質體VC

https://coremedscience.com/blogs/wellness/how-to-pick-the-best-liposomal-vitamin-c

There are two basic types of liposomal supplements that have to do with "liposome" formation. The first is an already formed liposome vitamin C and, while the other is a pro-liposome. A pro-liposome is chemically bound vitamin C and contains phospholipids in a manner which will result in a liposome formation in the presence of water at body temperature.

The simplest way to tell if a product is a formed liposome is if the ingredients include water. If water is in the ingredients, you are likely dealing with formed liposomes. If not, you are looking at a pro-liposome. Make sure however that both contain phospholipids like phosphatidylcholine (derived from lecithin). 

A pro-liposome has the potential to become a liposome when exposed to water, forcing the phospholipids to immediately congregate by natural hydrophobic forces into a bi-layer as described above.

In the form of a pro-liposomal powder, the vitamin C is surrounded (conjugated) by a layer of phospholipids and other fats in a special technical process that can greatly vary in effectiveness. How well this proprietary process of binding the lipids to the vitamin C occurs is key, because if the lipids and the vitamin C are only mixed together (not bound), the formation of liposomes with vitamin C inside will be sporadic at best as the vitamin C can just disperse away separately from the lipids.

 

3. 脂化C

Safety and tolerance of ester-C compared with regular ascorbic acid

https://pubmed.ncbi.nlm.nih.gov/16644619/

https://return2.health/articles/3faces-vitaminc

https://pediaa.com/difference-between-vitamin-c-and-ester-c/

Ester C contains Calcium ascorbate as its the main chemical ingredient. Its IUPAC name is calcium (2R)-2-[(1S)-1,2-dihydroxyethyl]-4-hydroxy-5-oxo-2H-furan-3-olate. Its chemical formula is CaC12H14O12. It also contains vitamin C metabolites.

Ester C has three or four times greater bioavailability than regular natural vitamin C. But this fact is highly controversial. 

Ester C is a pH neutral product.

 

 

聲明：俺不是帶貨的。不對產品質量負責。

 

PS

以前寫的用VC治療新冠

https://blog.wenxuecity.com/myblog/73054/202010/8499.html