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Vitamin C
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NO.:
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E300.
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CAS NO:
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50-81-7
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Einecs no:
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200-066-2
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HS Code:
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29362700
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Specification:
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BP 2000 / USP 24 / FCC IV
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Routine Packing:
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25kg
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Place of origin:
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China
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QC:
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Haccp, Kosher, Hala,Iso
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Payment terms:
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T/T or L/C
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Qty in 20' FCL:
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14Ton
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Port of dispapch:
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Shanghai,Tianjin,Qindao
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Function:
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Vitamins
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Item
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Specification --BP 2000 / USP 24 / FCC IV
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Name
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Vitamin C ; ascorbic acid
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Appearance
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White crystalline powder
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Assay
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99.0 - 100.5%
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CAS No.
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50-81-7
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Fomula
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C 6 H 8 O 6
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Melting point
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190 ºC
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Specific rotation
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+20.5 --- +21.5 º
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PH value
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2.1 - 2.6
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Clarity of solution
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Clear
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Colour of solution
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Residue on ignition
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<0.1%
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Heavy metal
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<10 ppm
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Iron
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<2 ppm
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Oxalic Acid
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<0.2%
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Copper
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<5 ppm
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Organic volatile impurities
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Conforms
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Identification
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Positive reaction
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Functional use
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Antioxidant
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Packing
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25kg
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Place origin
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China
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Payment term
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T/T or L/C
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Supply ability
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300 Ton per month
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Delivery time
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5 days
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Qty in 20 'FCL
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14Ton
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MOQ
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Meet your need
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Vitamin C is widely known as the vitamin whose deficiency causes scurvy in humans. Main physiological functions of Vitamin C: 1. Vitamin C plays an important role in the biosynthesis of bone collagen, which can accelerate the healing of wounds. 2. Vitamin C can promote the metabolism of tryptophan and tyrosine, prolonging the life of the body. 3. Vitamin C can improve the utilization of the iron, calcium and folic acid. 4. Vitamin C can improve the metabolism of fats, lipoid, and especially cholesterol, which can prevent cardiovascular disease. 5. Vitamin C also can accelerate the growth of bones and teeth, preventing the bleeding of gums. 6. Vitamin C also can enhance body's anti-stress and immunity against the outside environment. Vitamin C or L-ascorbic acid or L-ascorbate is an essential nutrient for humans and certain other animal species, in which it functions as a vitamins . In living organisms, ascorbate is an anti-oxidant, since it protects the body against oxidative stress . Vitamin C is also a cofactor in at least eight enzymatic reactions, including several collagen synthesis reactions that cause the most severe symptoms of scurvy when they are dysfunctional. In animals, these reactions are especially important in wound-healing and in preventing bleeding from capillaries.
Ascorbate (an ion of ascorbic acid ) is required for a range of essential metabolic reactions in all animals and plants. Vitamin C is made internally by almost all organisms; notable mammalian group exceptions are most or all of the order chiroptera (bats), guinea pigs and one of the two major primate suborders, the Anthropoidea (Haplorrhini) (tarsiers, monkeys and apes, including human beings). Ascorbic acid is also not synthesized by guinea pigs, capybaras, and some species of birds and fish. All species that do not synthesize ascorbate require it in the diet. Deficiency in this vitamin causes the disease scurvy in humans.Vitamin C is also widely used as a food additive . Scurvy has been known since ancient times. People in many parts of the world assumed it was caused by a lack of fresh plant foods. The British Navy started giving sailors lime juice to prevent scurvy in 1795. Ascorbic acid was finally isolated in 1932 and commercially "synthesized" (this included a fermentation step in bacteria) in 1934. The uses and recommended daily intake of vitamin C are matters of on-going debate, with RDI ranging from 45 to 95 mg/day. Proponents of megadosage propose from 200 mg to more than 2000 mg/day. The fraction of vitamin C in the diet that is absorbed and the rate at which the excess is eliminated from the body vary strongly with the dose. Large, randomized clinical trials on the effects of high doses on the general population have not been conducted. Routine vitamin C supplementation does not reduce the incidence of the common cold in the general population. In one study vitamin C supplementation significantly reduced the frequency of the common cold but without apparent effect on the duration or severity (however the authors of this research pointed out that the findings should be interpreted with caution). As early as 1984 researchers knew that supplementation of drinking water with vitamin C increased the average life span of mice by as much as 20 percent. Vitamin C functions as an antioxidant and is necessary for the treatment and prevention of scurvy, though in nearly all cases dietary intake is adequate to prevent deficiency and supplementation is not necessary. Vitamin C may also be useful in lowering serum uric acid levels resulting in a correspondingly lower incidence of gout, and an oxidized version that can cross the blood-brain barrier may reduce neurological deficits and mortality following a stroke.? There is suggestive evidence vitamin C may be useful in the treatment of pneumonia. Vitamin C's effect on the common cold has been extensively researched and shown not to have so much effect as was supposed. Main article: Vitamin C megadosage Several individuals and organizations advocate large doses of vitamin C, although large, randomized clinical trials on the effects of high doses on the general population have never taken place. Individuals who have recommended intake well in excess of the current Dietary Reference Intake (DRI) include Robert Cathcart, Ewan Cameron, Steve Hickey, Irwin Stone, Matthias Rath and Linus Pauling. Arguments for megadosage are based on the diets of closely related apes and the likely diet of pre-historical humans, and that most mammals synthesize vitamin C rather than relying on dietary intake. Stone and Pauling believed that the optimum daily requirement of vitamin C is around 2,300 milligrams for a human requiring 2,500 kcal a day. Pauling criticized the established RDA as sufficient to prevent scurvy, but not necessarily the dosage for optimal health. Though vitamin C has been promoted as useful in the treatment of a variety of conditions, these uses are poorly supported by the evidence and sometimes contraindicated. What is vitamin C?
Because of its widespread use as a dietary supplement, vitamin C may be more familiar to the general public than any other nutrient. Studies indicate that more than 40% of older individuals in the U.S. take vitamin C supplements; and in some regions of the country, almost 25% of all adults, regardless of age, take vitamin C. Outside of a multivitamin, vitamin C is also the most popular supplement among some groups of registered dietitians, and 80% of the dietitians who take vitamin C take more than 250 milligrams. Why is this nutrient so popular? Vitamin C, also called ascorbic acid, is a water-soluble nutrient that is easily excreted from the body when not needed. It's so critical to living creatures that almost all mammals can use their own cells to make it. Humans, gorillas, chimps, bats, guinea pigs and birds are some of the few animals that cannot make vitamin C inside of their own bodies. Humans vary greatly in their vitamin C requirement. It's natural for one person to need 10 times as much vitamin C as another person; and a person's age and health status can dramatically change his or her need for vitamin C. The amount of vitamin C found in food varies as dramatically as our human requirement. In general, an unripe food is much lower in vitamin C than a ripe one, but provided that the food is ripe, the vitamin C content is higher when the food is younger at the time of harvest. How it Functions What is the function of vitamin C? Vitamin C serves a predominantly protective role in the body. As early as the 1700's, vitamin C was referred to as the "antiscorbutic factor," since it helped prevent the disease called scurvy. This disease was first discovered in British sailors, whose sea voyages left them far away from natural surroundings for long periods of time. Their body stores of vitamin C fell below 300 milligrams, and their gums and skin lost the protective effects of vitamin C. Recognizing limes as a good shipboard source of vitamin C, the British sailors became known as "limeys" for carrying large stores of limes aboard ship. The protective role of vitamin C goes far beyond our skin and gums. Cardiovascular diseases, cancers, joint diseases and cataracts are all associated with vitamin C deficiency and can be partly prevented by optimal intake of vitamin C. Vitamin C achieves much of its protective effect by functioning as an antioxidant and preventing oxygen-based damage to our cells. Structures that contain fat (like the lipoprotein molecules that carry fat around our body) are particularly dependent on vitamin C for protection. Deficiency Symptoms What are deficiency symptoms for vitamin C? Full-blown symptoms of the vitamin C deficiency disease called scurvy - including bleeding gums and skin discoloration due to ruptured blood vessels - are rare in the U.S. Poor wound healing, however, is not rare, and can be a symptom of vitamin C deficiency. Weak immune function, including susceptibility to colds and other infections, can also be a telltale sign of vitamin C deficiency. Since the lining of our respiratory tract also depend heavily on vitamin C for protection, respiratory infection and other lung-related conditions can also be symptomatic of vitamin C deficiency. Toxicity Symptoms What are toxicity symptoms for vitamin C? There are very few research studies that document vitamin C toxicity at any level of supplementation, and there are no documented toxicity effects whatsoever for vitamin C in relation to food and diet. At high supplemental doses involving 5 or more grams of vitamin C, diarrhea can result from the fluid in the intestine becoming too concentrated ("osmotic diarrhea"). Large supplemental doses of vitamin C can also increase levels of uric acid in the urine, because vitamin C can be broken down into uric acid. However, it is not clear that increased uric acid in the urine can increase a person's risk of forming uric acid kidney stones. Finally, vitamin C can increase a person's absorption of iron from plant foods; and persons who have health problems related to excess free iron in their cells may want to consider avoiding high supplemental doses of vitamin C. It is important to remember that all of the above toxicity-related issues involve vitamin C in supplemental form, not as it naturally occurs in food. In 2000, the National Academy of Sciences set a Tolerable Upper Intake Level (UL) for vitamin C at 2,000 milligrams (2 grams) for adults 19 years or older. Impact of Cooking, Storage and Processing How do cooking, storage, or processing affect vitamin C? Vitamin C is highly sensitive to air, water, and temperature. About 25% of the vitamin C in vegetables can be lost simply by blanching (boiling or steaming the food for a few minutes). This same degree of loss occurs in the freezing and unthawing of vegetables and fruits. Cooking of vegetables and fruits for longer periods of time (10-20 minutes) can result in a loss of over one half the total vitamin C content. When fruits and vegetables are canned and then reheated, only 1/3 of the original vitamin C content may be left. Consumption of vitamin C-rich foods in their fresh, raw form is the best way to maximize vitamin C intake. Factors that Affect Function What factors might contribute to a deficiency of vitamin C? Poor intake of vitamin C-rich vegetables and fruits is a common contributor to vitamin C deficiency. In the U.S., one third of all adults get less vitamin C from their diet than is recommended by the National Academy of Sciences, and 1 out of every 6 adults gets less than half the amount recommended. Smoking and exposure to second hand smoke also increase the risk of vitamin C deficiency. The body's immune and detoxification systems make special use of vitamin C, and overload in either of these systems can increase risk of deficiency. The immune system relies on a wide variety of mechanisms to help protect the body from infection, including white blood cells, complement proteins, and interferons; and vitamin C is especially important in the function of these immune components. Vitamin C is also critical during the first phase of the body's detoxification process. This process occurs in many types of tissue, but it is especially active in the liver. When the body is exposed to toxins, vitamin C is often required for the body to begin processing the toxins for elimination. Excessive toxic exposure is therefore a risk factor for vitamin C deficiency. Drug-Nutrient Interactions What medications affect vitamin C? Categories of drugs that can diminish the body's supply of vitamin C include oral contraceptives (birth control pills), NSAIDs (non-steroidal anti-inflammatory drugs including aspirin), corticosteroids (like cortisone), sulfa drugs (often used as antibiotics or in cancer treatment), and barbituates. Nutrient Interactions How do other nutrients interact with vitamin C? Vitamin C has significant interactions with several key minerals in the body. Supplemental intake of vitamin C at gram-level doses can interfere with copper metabolism. Conversely, vitamin C can significantly enhance iron uptake and metabolism, even at food-level amounts. Vitamin C also has important interactions with other vitamins. Excessive intake of vitamin A, for example, is less toxic to the body when vitamin C is readily available. Vitamin C is involved in the regeneration of vitamin E, and these two vitamins appear to work together in their antioxidant effect. Health Conditions What health conditions require special emphasis on vitamin C? Most forms of cardiovascular disease, joint disease, cancer, eye disease, thyroid disease, liver disease, and lung disease require special emphasis on vitamin C intake. The process of aging itself requires special attention to vitamin C. In addition to these broader categories, several specific health conditions also require special emphasis on vitamin C. These specific health conditions include: Acne Alcoholism Alzheimer's disease Asthma Autism Depression Diabetes Irritable bowel disease Parkinson's disease Form in Dietary Supplements What forms of vitamin C are found in dietary supplements? Dietary supplements typically contain vitamin C in the form of ascorbic acid. Because vitamin C is better absorbed in the presence of flavonoids, many supplement manufacturers also add flavonoids to their formulas. Buffered versions of vitamin C are also commonly available. These buffered forms usually combine vitamin C with minerals like calcium, magnesium, or potassium. Buffered vitamin C may be helpful for individuals who have stomach sensitivity, or who are taking higher doses of the supplement. Also widely available is a metabolite complex form of vitamin C, sold commercially under the trade name Ester-C(TM), in which ascorbic acid is combined with several of its naturally occurring metabolites including dehydroascorbate, threonate, and aldonic acids. Food Sources What foods provide vitamin C? Excellent food sources of vitamin C include broccoli, bell peppers, kale, cauliflower, strawberries, lemons, mustard and turnip greens, brussels sprouts, papaya, chard, cabbage, spinach, kiwifruit, snow peas, cantaloupe, oranges, grapefruit, limes, tomatoes, zucchini, raspberries, asparagus, celery, pineapples, lettuce, watermelon, fennel, peppermint and parsley. Vitamin C is a water-soluble vitamin that is necessary for normal growth and development.
Water-soluble vitamins dissolve in water. Leftover amounts of the vitamin leave the body through the urine. That means you need a continuous supply of such vitamins in your diet. Function Vitamin C is required for the growth and repair of tissues in all parts of your body. It is necessary to form collagen, an important protein used to make skin, scar tissue, tendons, ligaments, and blood vessels. Vitamin C is essential for the healing of wounds, and for the repair and maintenance of cartilage, bones, and teeth. Vitamin C is one of many antioxidants. Vitamin E and beta-carotene are two other well-known antioxidants. Antioxidants are nutrients that block some of the damage caused by free radicals, which are by-products that result when our bodies transform food into energy. The build up of these by-products over time is largely responsible for the aging process and can contribute to the development of various health conditions such as cancer, heart disease, and a host of inflammatory conditions like arthritis. Antioxidants also help reduce the damage to the body caused by toxic chemicals and pollutants such as cigarette smoke. The body does not manufacture vitamin C on its own, nor does it store it. It is therefore important to include plenty of vitamin C-containing foods in your daily diet. All fruits and vegetables contain some amount of vitamin C. Foods that tend to be the highest sources of vitamin C include green peppers, citrus fruits and juices, strawberries, tomatoes, broccoli, turnip greens and other leafy greens, sweet and white potatoes, and cantaloupe. Other excellent sources include papaya, mango, watermelon, brussels sprouts, cauliflower, cabbage, winter squash, red peppers, raspberries, blueberries, cranberries, and pineapples. Vitamin C toxicity is very rare, because the body cannot store the vitamin. However, amounts greater than 2,000 mg/day are not recommended because such high doses can lead to stomach upset and diarrhea. Too little vitamin C can lead to signs and symptoms of deficiency, including: Dry and splitting hair Gingivitis (inflammation of the gums) Bleeding gums Rough, dry, scaly skin Decreased wound-healing rate Easy bruising Nosebleeds Weakened tooth enamel Swollen and painful joints Anemia Decreased ability to fight infection Possible weight gain because of slowed metabolism A severe form of vitamin C deficiency is known as scurvy, which mainly affects older, malnourished adults |