Figure 4.

Effect of vitamin C on the immune system. Vitamin C (Vit C; Ascorbic acid) is a water-soluble vitamin which are biosynthesized by chickens. Although Vit C is naturally biosynthesized by chickens, in cases of infection/inflammation, the level of this vitamin decreases in the body, which necessitates supplementation of precursor or bioactive molecules in the feed. Vit C has antioxidant activities and treatment with this vitamin leads to antiinflammatory activities marked by a reduction in IL-1β and IL-6. However, innate immune system cells are more responsive to viral infection by producing and responding to antiviral factors. This heightened antiviral function is supported by an increase in B cell proliferation and activation as observed by an increase in secretory IgM production and anti-IBDV antibodies. Vit C treatment leads to an increase in T cell proliferation and killing ability supported by an increased IFN- γ, IL-2, and IL-17 expression. Abbreviation: IL, interleukin.