Vitamin C - Definition of Vitamin C

Ascorbic acid.

A vitamin which is soluble in water and is found in fresh fruit, especially oranges and lemons, raw vegetables and liver.

Also known as ascorbic acid is an essential water-soluble vitamin. It functions as cofactor for reactions requiring reduced copper or iron metallonzyme and as a protective antioxidant. Deficiency of vitamin C causes scurvy.

Freely soluble in water, very unstable and most sensitive to alkalies and oxidation especially in presence of iron and copper. Essential for the formation of intercellular substances, tooth formation, bone formation and repair, and wound healing. Scurvy is a classical manifestation of severe deficiency. Found widely in most fruits and many vegetables.

A water-soluble vitamin, chemically called ascorbic acid, whose absence of which causes scurvy. It strengthens the bones and teeth, and protects against such infections as the common cold. It is easily oxidized by air, especially in the presence of heat, light and metals. It is present in citrus fruits, AMLA, tomatoes, guava, grapes and sprouted grains and pulses.

A vitamin critical to immune function, the manufacture of some nerve-transmitting substances and the absorption and utilization of other nutritional factors. Vitamin C is a very important antioxidant. High levels are found in broccoli, peppers, potatoes, papaya and guava.

Vitamin C also referred to as ascorbic acid, is a water-soluble vitamin that acts as an antioxidant in the body and performs various other functions as a cofactor for enzymes. Bio-chemical processes that require vitamin C include collagen synthesis, carnitine production, and tyrosine metabolism in the synthesis of neurotransmitters and hormones. Deficiency can produce fatigue and muscular weakness and ultimately scurvy, which is characterized by bleeding gums and impaired wound healing. Dietary vitamin C is primarily provided in fruits and vegetables including citrus fruits, peppers, broccoli, potatoes, tomatoes, and others.

A vitamin that is important in promoting growth, including formation of teeth and bones, and repairing tissue, including healing of wounds. As a food additive, vitamin C also acts as a preservative. Lack of the vitamin causes the deficiency disease called scurvy, which involves bleeding, especially noticeable in gums and bruises, weakness, loss of weight, lassitude, and irritability. Vitamin C is abundant in many fruits and vegetables, especially turnip greens, green peppers, kale, broccoli, mustard greens, citrus fruits, strawberries, currants, and tomatoes. The Food and Drug Administration notes: “You can get all the vitamin C your body needs by eating daily a three- to four-ounce serving of any of the foods named.” Adults may experience deficiency symptoms briefly when megadoses are discontinued, as may newborns if their mothers took too much vitamin C while pregnant. Though many people believe that large amounts of vitamin C can protect against the common cold, scientific research has so far failed to confirm that this is so.

Vitamin (ascorbic acid) essential for general metabolism, the health of capillary walls, and wound healing, and believed by some to help guard against certain infections. Rich sources are citrus fruits, tomatoes and potatoes.

Ascorbic acid, a water-soluble antioxidant vitamin involved in fat metabolism, the development of connective tissue, immune function, wound healing, and iron absorption. Vitamin C is necessary for healthy bones, teeth, and skin. A deficiency of vitamin C can lead to scurvy, a condition characterized by fatigue, muscle weakness, joint and muscle aches, bleeding gums, and a rash on the legs. Many fresh fruits and vegetables are rich in vitamin C, including citrus fruits such as oranges, lemons, limes, and grapefruit; green vegetables such as broccoli and kale; and berries, tomatoes, potatoes, and green peppers. Juices and cereals are often fortified with vitamin C. High doses of vitamin C supplements can cause diarrhea and, in some people, can cause or worsen gout or lead to the development of kidney stones.

A water-soluble vitamin that is essential in maintaining healthy connective tissues and the integrity of cell walls. It is necessary for the synthesis of collagen. A deficiency of vitamin C lead to scurvy. The recommended daily intake is 30 mg for an adult; rich sources are citrus fruits and vegetables.

Ascorbic acid, a factor necessary for formation of collagen in connective tissues and essential in maintenance of integrity of intercellular cement in many tissues, esp. capillary walls. Vitamin C deficiency leads to scurvy.

The idea that large doses of vitamin C can reduce or eliminate the symptoms of colds and influenza. Vitamin C, ascorbic acid, is an essential ingredient of the human diet. It was established early in the 20th century that small quantities are necessary to maintain human health.

The idea of taking massive doses, as much as 2 grams a day, more than 50 times the normal daily requirement, was given great publicity by the eminent chemist Linus Pauling in the 1970s. Subsequently, Pauling developed plausible circumstantial arguments in favor of the idea and criticized the statistical basis of evidence that was used to discredit it. He was attacked vigorously by members of the medical establishment, who regard megavitamin theories as dangerous fads. However, sales of large dose Vitamin C preparations rose. Many people seem to judge that because Vitamin C preparations are inexpensive and present virtually no risk, it is worth taking them, in case the subjective benefits are not merely due to Placebo Effects.

An important substance needed for proper repair of the skin and tissues; promotes the production of collagen in the skin’s dermal tissues; aids in and promotes the skin’s healing process.

Vitamin C is a water-soluble nutrient crucial for the function of multiple enzymes. It plays a key role in supporting healthy bones, teeth, gums, and blood vessels, as well as ligaments. Additionally, it’s involved in producing specific neurotransmitters and hormones from the adrenal gland, bolstering the immune system’s response to infections, aiding in wound healing, and facilitating the absorption of iron.

The primary sources of vitamin C are fruits and vegetables. However, significant amounts of this vitamin can be lost through food processing, cooking, or prolonged warming.

A mild lack of vitamin C can arise from serious injuries, severe burns, use of oral contraceptives, prolonged exposure to carbon monoxide (from car exhaust or cigarette smoke), major surgeries, or fevers. Symptoms may include weakness, general body aches, inflamed gums, and nosebleeds. More severe deficiencies are generally the result of an extremely limited diet and can lead to conditions like scurvy and anemia.

Taking more than approximately 1 gram of vitamin C per day can lead to side effects such as nausea, abdominal cramps, diarrhea, and the formation of kidney stones.

Vitamin C, also known as ascorbic acid, can be sourced from a variety of foods such as cabbage, lettuce, lemons, oranges, pineapples, raspberries, spinach, and tomatoes, and it can also be synthesized artificially. This vitamin is vital for maintaining the health of teeth, bones, and the blood vessels’ walls. A lack of Vitamin C can result in scurvy, a condition marked by bleeding in different parts of the body.

This vitamin can be found in foods like cabbage, lettuce, lemons, oranges, pineapple, raspberries, spinach, and tomatoes. Vitamin C can also be synthesized artificially. It is crucial for maintaining the health of teeth, bones, and blood vessel walls. A deficiency in vitamin C can result in scurvy, a condition marked by hemorrhages in different parts of the body.