Pharmacological Vitamin C as a Selective Anticancer Agent: Clinical Evidence and Molecular Mechanisms
- The Simple Routine

- 4 days ago
- 2 min read

Recent clinical trials and molecular studies have demonstrated that high-dose intravenous vitamin C (pharmacological ascorbate) can act as a selective cytotoxic agent against cancer cells. At elevated concentrations, vitamin C generates hydrogen peroxide in the extracellular space, inducing oxidative stress and apoptosis in tumor cells while sparing healthy tissue. A 2024 Phase II trial at the University of Iowa showed that patients with advanced pancreatic cancer receiving IV vitamin C alongside chemotherapy doubled their median survival time compared to chemotherapy alone. These findings support vitamin C’s role as a promising adjunct in oncology, warranting further investigation in large-scale trials.
Recent clinical trials confirm that high-dose intravenous vitamin C (pharmacological ascorbate) significantly improves survival in patients with advanced pancreatic cancer when combined with chemotherapy. This approach is gaining traction in oncology due to its selective cytotoxicity and low toxicity profile.
Key Scientific Findings on Vitamin C and Cancer
1. University of Iowa Phase II Clinical Trial (2024)
Study Title: High-dose IV vitamin C plus chemotherapy doubles survival in advanced pancreatic cancer
Published by: University of Iowa Carver College of Medicine
Findings: Patients receiving 75g of IV vitamin C three times per week alongside chemotherapy had median survival of 16 months, compared to 8 months with chemotherapy alone.
Mechanism: Vitamin C generates hydrogen peroxide in the bloodstream, which selectively kills cancer cells while sparing healthy tissue.
2. Frederick National Laboratory for Cancer Research
Overview: Researchers including Dr. Lewis Cantley (Weill Cornell Medicine) and Dr. Jihye Yun (Baylor College of Medicine) have explored vitamin C’s role in RAS-driven cancers, showing that it can impair glycolysis and induce oxidative stress in tumor cells.
3. Comprehensive Review (2024)
Title: High-dose intravenous vitamin C, a promising multi-targeting agent in the treatment of cancer
Summary: This review compiles preclinical and clinical data showing vitamin C’s ability to modulate redox balance, inhibit angiogenesis, and enhance DNA damage in cancer cells. It emphasizes the need for molecular profiling to identify responsive tumors.
4. ScienceDaily Coverage
Highlight: The University of Iowa trial also showed improved outcomes in glioblastoma patients, suggesting broader applicability across aggressive cancers.
Clinical Considerations
Administration: Only intravenous delivery achieves the pharmacological concentrations needed for cytotoxic effects.
Safety: Trials report minimal side effects, with good tolerability even at high doses.
Limitations: More large-scale, multi-center trials are needed to confirm long-term efficacy and identify optimal dosing protocols.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes



1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.



1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.



1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.



1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington

Beef Wellington
Fusion Wizard - Rooftop Eatery in Tokyo
Author Name

Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
Servings :
4 Servings
Calories:
813 calories / Serve
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins


