Vitamin C, also known as L-ascorbic acid, is an essential nutrient for higher primates and a few other organisms. Ascorbic acid can be produced by metabolism in most organisms, but humans are the most notable exception. The most widely known is that a lack of vitamin C can cause scurvy. The pharmacodynamic group of vitamin C is ascorbic acid ion. In the organism, vitamin C is an antioxidant because it can protect the body from the threat of oxidants, and vitamin C is also a coenzyme.
Physical and chemical properties:
Vitamin C is easily soluble in water, slightly soluble in ethanol, but insoluble in ether, chloroform, benzene, petroleum ether, oils, and fats. The aqueous solution shows acidic reaction. It can be quickly oxidized to dehydroascorbic acid in the air, with a sour taste like citric acid. It is a strong reducing agent, which gradually turns into a light yellow color after long storage. This product is found in various fresh vegetables and fruits. This product plays an important role in biological oxidation and reduction and cell respiration, is conducive to nucleic acid synthesis, and promotes the production of red blood cells. It can also reduce Fe3+ to Fe2+, which is easily absorbed by the human body and is also beneficial to the production of cells.
Effect:
Vitamin C participates in the production of collagen in the body, has the effect of neutralizing toxins and promoting the production of antibodies, and can enhance the body's detoxification function. In medicine, it is mainly used for the prevention or treatment of scurvy, as well as for dental caries, gingival abscess, anemia, growth arrest and other diseases caused by insufficient ascorbic acid. In food processing, it is used as a vitamin enhancer for concentrated orange juice, fruit juice crystals, candy, jelly, fruit sauce, etc.