Ascorbic acid was recognized as early as 1734 as the factor in fresh fruit and vegetables that prevent the development of scurvy.
Ascorbic acid or vitamin C is required for the formation of intercellular substances in the body, including dentine, cartilage, and the protein network or bone. Hence, it is important in tooth formation, the healing of broken bones, and the healing of wounds.
It may be important to oxidation –reduction reactions in the body and to the production of certain hormones.
In the brain, ascorbic acid may perform important functions related to the metabolism and release of several neurotransmitter.
Vitamin C is not only an important nutrient but is also used as an antioxidant in various foods.
Vitamin C recharges fat soluble vitamin E and water soluble glutathione, allowing them, to be reused many times.
Tomato juice, if it has been processed properly, is a fair source of this vitamin. Green peppers, cabbage, broccoli, and sprout are excellent to good sources of vitamin C, while other vegetables such as peas, spinach, and lettuce are good to fair sources. Many fruit contain fair amounts of vitamin C.
Overdoses of vitamin C induce perspiration, nervous tension, and lowered pulse rate.
The importance of ascorbic acid
