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Vitamin C Consumption Can Keep The Risk Of Blood Cancer At Bay

The consumption of vitamin C is must and recommended by many health experts due to its role in reducing the risk of cataracts, hypertension, stroke and keeping your skin healthy. Vitamin C is present in abundant quantities in the citrus food items like oranges, lemons, broccoli, grapes, guava to name a few.

The latest study conducted which shows the link between the consumption of vitamin C and its role in keeping away the risk of blood cancer has been published in the journal Nature. Hence a large amount of vitamin C consumption is must which can slash down the risk of leukemia or blood cancer. Many past studies have shown that low amount of vitamin C consumption can increase the risk of blood cancer.

The exact reason behind the factors which trigger the risk of blood cancer when a low amount of vitamin C is consumed was unknown. But the latest study has shown that stem cells play an important role in the absorption of vitamin C.  The epigenome decides which genes will turn on or off the functioning of leukemia triggering genes. The stem cells are the part of the epigenome.

When the stem cells do not get sufficient amount of vitamin C, the epigenome gets disturbed which affects the normal functioning of stem cells, thereby increasing the risk of blood cancer. In humans and mice, hematopoietic stem cells are responsible for utilizing the vitamin C which is consumed by our body. When the amount of vitamin C in our body is decreased, these cells turn into malignant cells.

Hence a large amount of vitamin C consumption is must to for older people who are prone to the risk of blood cancer. One more study has stated that vitamin C consumption in large amount can may the cancer cells inactive which means it is chemotherapy agent. Hence one should consume the abundant amount of vitamin C to shield themselves from the risk of blood cancer.