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Vitamin C

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A water-soluble vitamin that may function as a reducing agent in enzymic reactions, and is obtained from fresh citrus fruits and certain green vegetables


Vitamin C is a water-soluble vitamin and a requisite in the diet of humans and certain animal species. It is also referred to as L-ascorbic acid. Other vitamers of vitamin C include the ascorbate, which is the anion of ascorbic acid, and certain oxidized forms such as dehydroascorbic acid. Its role in metabolism is it serves as a cofactor in many enzymatic reactions such as collagen synthesis reactions. Thus, the lack of sufficient vitamin C may lead to scurvy, a characterized by swollen bleeding gums and the opening of previously healed wounds. Thus, it is an important factor in wound healing. The vitamer, ascorbate, serves as an antioxidant against oxidative stress.1 It is also involved in various metabolic reactions.

IUPAC name: 2-oxo-L-threo-hexono-1,4-lactone-2,3-enediol or (R)-3,4-dihydroxy-5-((S)- 1,2-dihydroxyethyl)furan-2(5H)-one

Chemical formula: C6H8O6


  • L-ascorbic acid

See also:

1 Padayatty SJ, Katz A, Wang Y, Eck P, Kwon O, Lee JH, Chen S, Corpe C, Dutta A, Dutta SK, Levine M (February 2003). "Vitamin C as an antioxidant: evaluation of its role in disease prevention" . J Am Coll Nutr 22 (1): 18–35.