Vitamin C and Iron

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Abstract
Some of the first clues that ascorbic acid might be involved in iron metabolism came from careful clinical observations of the Bantu in South Africa.1 Habituated to the practice of drinking large quantities of beer that had been brewed in iron pots, these tribesmen ingested as much as 100 mg of iron each day. Curiously, they remained relatively immune to the detrimental effects of iron overload, although tissue hemosiderosis was readily documented. Most of the excess iron was found in reticuloendothelial cells, particularly in the spleen and liver, but the pancreas was also involved.2 In contrast to the situation in . . .
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