Vitamin C (ie, ascorbic acid, AA) is widely publicized as a universal anti-oxidant and as such is introduced as a supposedly beneficial additive in most industrially processed foods. In occidental countries, it is even more and more often ingested voluntarily as an anti-oxidant supply in daily diets for the same purpose. This ubiquitous use of ascorbic acid stems from the fact that past history has evidenced that a wide series of severe diseases may arise due to a too low diet in vitamin C. This view is supported biologically since easily oxidizable compounds, H-atom donors or radical scavengers (AA, vitamins E, Q, glutathione, etc.) present in aerobic cells regulate reactive oxygen and nitrogen species (ROS and RNS) by quenching them to avoid RNS and ROS-induced profound damages to surrounding cells and tissues. However, recent works have initiated a controversy through claiming that …