Vitamin C, chemically L-xyloascorbic acid, to distinguish it from the isomer D- araboascorbic acid (isoascorbic acid or erythorbic acid), which has only slight vitamin C activity.<\/p>\n
Vitamin C; dehydroascorbic acid is the oxidized form of ascorbic acid. The chemical name is 2,3-didehydro L-threo-hexano-1,4-lactone. The compound can readily donate or accept hydrogen ions and thus exists in either state. Because of this feature, it serves as a good antioxidant. In order for the compound to have vitamin activity it must have a 2,3-endiol structure and be a six-carbon lactone. Vitamin C is soluble in water, glycerol, and ethanol but insoluble in fat solvents such as chloroform and ether. It exists in both D and L forms but the L form is the biologically active form.<\/p>\n
Water-soluble vitamin C, essential for normal connective tissue, bone and skin development, for fighting bacterial infection, and for preventing scurvy; found esp. in citrus fruits, potatoes, and leafy vegetables.<\/p>\n
Ascorbic acid, or vitamin C, is a simple sugar found in living tissues. Fresh fruit and vegetables, particularly blackcurrants, citrus fruits, berries and green vegetables, are the richest dietary sources. Deficiency may lead to scurvy, sometimes seen in elderly people living alone, or in poor communities living at subsistence level.<\/p>\n
Vitamin C, C6H806, a vitamin that occurs naturally in fresh fruits, esp. citrus, and vegetables. It can also be synthesized. It is essential in maintenance of collagen formation, osteoid tissue of bones, and formation and maintenance of dentin. This essential vitamin is used as a dietary supplement and in the prevention and treatment of scurvy. Scurvy develops after approx. 3 months of ascorbic acid deficiency in the diet. High daily doses (1 to 5 g\/day) of vitamin C are purported to prevent or treat the common cold, but this has not been established. Continual consumption of high doses can cause kidney stones.<\/p>\n
Another designation for vitamin C, an essential nutrient present in fresh fruits and vegetables. Nutrient-rich sources of vitamin C in one’s diet include citrus fruits such as oranges, lemons, limes, and grapefruits, as well as berries, tomatoes, green peppers, cabbage, broccoli, and spinach.<\/p>\n
A compound found in fruits and green vegetables, vitamin C is naturally produced by most animals. However, guinea pigs, monkeys, and humans can’t generate it internally and must get it from their diet. A lack of this essential nutrient in the diet can lead to scurvy.<\/p>\n
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Vitamin C, chemically L-xyloascorbic acid, to distinguish it from the isomer D- araboascorbic acid (isoascorbic acid or erythorbic acid), which has only slight vitamin C activity. Vitamin C; dehydroascorbic acid is the oxidized form of ascorbic acid. The chemical name is 2,3-didehydro L-threo-hexano-1,4-lactone. The compound can readily donate or accept hydrogen ions and thus exists […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-30226","post","type-post","status-publish","format-standard","hentry","category-a"],"yoast_head":"\n