How photoblueing disturbs microscopy

The latest developments in fluorescence microscopy make it possible to image individual molecules in cells or molecular complexes with a spatial resolution of up to 20 nanometres. However, under certain circumstances, an ...

What makes peppers blush

Bright red, tasty and healthy, that's how we know and love bell peppers. In a first, the team headed by Professor Sacha Baginsky from the Chair for Plant Biochemistry at Ruhr University (RUB) has deciphered in detail at the ...

Putting a future avocado apocalypse on ice

The supply of smashed 'avo' is secure for generations after world-first research cryopreserved the tips of avocado shoots and then revived them to create healthy plants.

New wearable sensor tracks vitamin C levels in sweat

A team at the University of California San Diego has developed a wearable, non invasive vitamin C sensor that could provide a new, highly personalized option for users to track their daily nutritional intake and dietary adherence. ...

Antioxidants protect cells from harmful water contaminant

Antioxidants such as vitamin C could help reduce harmful effects from hexavalent chromium, according to a new study performed with human cells. The contaminant, which is often produced by industrial processes, was featured ...

page 1 from 3

Vitamin C

Vitamin C or L-ascorbic acid is an essential nutrient for humans, a large number of higher primate species, a small number of other mammalian species (notably guinea pigs and bats), a few species of birds, and some fish.

Ascorbate (an ion of ascorbic acid) is required for a range of essential metabolic reactions in all animals and plants. It is made internally by almost all organisms, humans being a notable exception. Deficiency in this vitamin causes scurvy in humans. It is also widely used as a food additive.

The pharmacophore of vitamin C is the ascorbate ion. In living organisms, ascorbate is an anti-oxidant, since it protects the body against oxidative stress, and is a cofactor in several vital enzymatic reactions.

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 by 1933 and synthesized in 1934. The uses and recommended daily intake of vitamin C are matters of on-going debate. A recent meta-analysis of 68 reliable antioxidant supplementation experiments involving a total of 232,606 individuals concluded that consuming additional ascorbate from supplements may not be as beneficial as thought.

This text uses material from Wikipedia, licensed under CC BY-SA