The information and the source of Vitamin C

Vitamin C is an essential nutrient for higher primates and a few other organisms. It is a vitamin found in food and can be used as a nutritional supplement. Vitamin C is produced metabolically in most organisms, but there are many exceptions, such as humans, where deficiency can cause scurvy. Vitamin C can be used as a nutritional supplement to prevent or treat scurvy, but there is no evidence that it can prevent colds. Vitamin C can be taken by mouth or by injection.

Here is the content list.

• The information on Vitamin C

• The source of Vitamin C

The information on Vitamin C

The active group of Vitamin C is the ascorbic acid ion. In living organisms, Vitamin C is an antioxidant because it protects the body from the threat of oxidants, and Vitamin C is also a coenzyme.

Generally, Vitamin C is well tolerated; high doses may cause gastrointestinal discomfort, headaches, sleep difficulties, and redness of the skin. Normal doses during pregnancy are usually safe, and Vitamin C is an essential nutrient that helps with tissue repair. Foods that contain Vitamin C include citrus fruits, tomatoes, and potatoes. When it is used as a food additive.

Vitamin C is also an antioxidant and a preservative acidity regulator. Multiple E codes include Vitamin C. The different numbers depend on their chemical structure, such as E300 for ascorbic acid, E301 for ascorbic acid sodium salt, E302 for ascorbic acid calcium salt, E303 for ascorbic acid potassium salt, E304 for esters ascorbyl palmitate and ascorbyl stearate, and E315 for is ascorbyl pyrethrin.

Vitamin C was first discovered in 1912, isolated for the first time in 1928, and manufactured for the first time in 1933. It is listed on the World Health Organization's list of essential drugs and is one of the essential drugs necessary for establishing a care system. Vitamin C is already a generic drug and adult medicine. Wholesale prices in developing countries range from about $0.19 to $0.54 per month, and in some countries, ascorbic acid is added to foods such as nutritional cereals.

Vegetables and fruits contain a lot of Vitamin C. Solid Vitamin C, calcium Vitamin Cide, and sodium Vitamin Cide are stable compounds that can be stored indefinitely in dry air and at room temperature. However, when dissolved in water, Vitamin C is easily oxidized. The yellowing and gradual browning of fruits when cut, and the darkening of vegetables when overcooked, show the result of oxidation of Vitamin C. Therefore, you can get the most Vitamin C by eating raw vegetables and fruits. The intake of Vitamin C from vegetables and fruits can prevent scurvy.

The source of Vitamin C

Vitamin C tablets are commonly available in the market, and in the early years there were extracted from natural fruits, but nowadays they are completely synthesized from glucose by chemical and fermentation methods. It is identical to natural Vitamin C because of its bacterial fermentation, and both have the same dextro-rotational properties. There are also pharmaceutical companies that press 1 gram of Vitamin C powder and calcium carbonate, sodium carbonate, etc. into a tablet and pour it into the water to make it bubble like a soda, called Vitamin C effervescent tablets or Vitamin C fizzy lozenges.

If large amounts of Vitamin C are to be taken to treat a disease, calcium ascorbate should not be used because the excess calcium will consume it to be excreted from the body. It is better to use pure Vitamin C (ascorbic acid) when taking large amounts orally. For intravenous Vitamin C or subcutaneous Vitamin C injections, a solution of sodium ascorbate must be used.

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