The Oxidation of Ascorbic Acid as Influenced by Intestinal Bacteria

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Abstract
Pure cultures of bacteria were cultivated in media containing ascorbic acid. Instead of destroying ascorbic acid, the bacteria employed in this study actually exerted a protective action which varied directly with the suitability of the medium for bacterial growth, and with the numbers of bacteria present. Growing bacteria may retard the rate of oxidation of ascorbic acid by a combination of 4 factors, namely: (1) the formation of un-ionized Cu complexes whereby the catalytic action of Cu is destroyed, (2) the production of CO2 with the subsequent saturation of the medium with it, and (3) the lowering of the O2 tension of the medium.