Vitamin C or L-ascorbic acid or L-ascorbate is an essential nutrient for humans and certain other animal species. It 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.
Vitamin C is purely the L-enantiomer of ascorbate; the opposite D-enantiomer has no physiological significance. During this process semidehydroascorbic acid radical is formed. Ascorbate free radical reacts poorly with oxygen, and thus will not create a superoxide. Among the animals that have lost the ability to synthesise vitamin C are simians and tarsiers, which together make up one of two major primate suborders, the anthropoidea, also called haplorrhini. This group includes humans.
Vitamin C is a water-soluble vitamin that is necessary for normal growth and development. Vitamin C is one of many antioxidants. Antioxidants are nutrients that block some of the damage caused by free radicals. The body is not able to make vitamin C on its own, and it does not store vitamin C. It is therefore important to include plenty of vitamin C-containing foods in your daily diet. Some cereals and other foods and beverages are fortified with vitamin C. Fortified means a vitamin or mineral has been added to the food.
As consumer interest in this subject, so often misunderstood, is growing late, then we present some key facts about various food additives. Food additives are used to enhance the taste, texture, shelf life and nutritional properties of food.
Others: Potassium carbonate Alpha-lipoic acid
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