What is the definition of vitamin C in food?

Vitamin C: An essential nutrient found mainly in fruits and vegetables. The body requires vitamin C to form and maintain bones, blood vessels, and skin. Vitamin C is also known as ascorbic acid. Vitamin C is a water-soluble vitamin, one that cannot be stored by the body except in insignificant amounts.

Later on, Szent Györgyi and Haworth chemically identified “C” as ascorbic acid, and named it so because ascorbic means “anti-scurvy.” Over the next century, what we now know as vitamin C became one of the most popular drugs in human history.

Ascorbic acid is the form of vitamin C found naturally in food. It has good bioavailability but some people find it too acidic on their gut and can’t tolerate higher doses.

Vitamins are substances that our bodies need to develop and function normally. They include vitamins A, C, D, E, and K, choline, and the B vitamins (thiamin, riboflavin, niacin, pantothenic acid, biotin, vitamin B6, vitamin B12, and folate/folic acid).

1. Broccoli, Brussels sprouts, and cauliflower.
2. Green and red peppers.
3. Spinach, cabbage, turnip greens, and other leafy greens.
4. Sweet and white potatoes.
5. Tomatoes and tomato juice.
6. Winter squash.

Scurvy. Severe vitamin C deficiency causes scurvy. Scurvy in infants is rare because breast milk usually supplies enough vitamin C and infant formulas are fortified with the vitamin. Scurvy is rare in the United States but may occur in alcoholics and older people who are malnourished.

For adults, the recommended daily amount for vitamin C is 65 to 90 milligrams (mg) a day, and the upper limit is 2,000 mg a day. Although too much dietary vitamin C is unlikely to be harmful, megadoses of vitamin C supplements might cause: Diarrhea. Nausea.

“The safe upper limit for vitamin C is 2,000 milligrams a day, and there is a great track record with strong evidence that taking 500 milligrams daily is safe,” he says.

Introduction. Vitamin C, also known as L-ascorbic acid, is a water-soluble vitamin that is naturally present in some foods, added to others, and available as a dietary supplement. Humans, unlike most animals, are unable to synthesize vitamin C endogenously, so it is an essential dietary component [1].

Best food sources of vitamin C Citrus fruits such as orange, kiwi, lemon, guava, grapefruit, and vegetables such as broccoli, cauliflower, Brussel sprouts and capsicums are rich, natural sources of vitamin C. Other vitamin C-rich fruits include papaya, cantaloupe and strawberries.

• citrus fruit, such as oranges and orange juice.
• peppers.
• strawberries.
• blackcurrants.
• broccoli.
• brussels sprouts.
• potatoes.

People who get little or no vitamin C (below about 10 mg per day) for many weeks can get scurvy. Scurvy causes fatigue, inflammation of the gums, small red or purple spots on the skin, joint pain, poor wound healing, and corkscrew hairs.

Vitamin B-12 – This is one of the most important essential vitamins. It is a co-enzyme that is vital in the conversion of food to be used as energy.

There are 13 essential vitamins — vitamins A, C, D, E, K, and the B vitamins (thiamine, riboflavin, niacin, pantothenic acid, biotin, B6, B12, and folate). Vitamins have different jobs to help keep the body working properly.

1. Vitamin A.
2. Vitamin C.
3. Vitamin D.
4. Vitamin E.
5. Vitamin K.
6. Vitamin B1 (thiamine)
7. Vitamin B2 (riboflavin)
8. Vitamin B3 (niacin)