1. General Section
1.1. Occurrence
1.2. Physiological function
1.3. Synthesis of L(+)ascorbic acid

2. Uses and applications
2.1. Vitamin C for vitaminization of foodstuffs

Impressum

Ascorbic Acid - Vitamin C
 

Vitamin C, L(+)ascorbic acid, is an active ingredient which is widely distributed in all animal and plant cells
and which, in plants, as well as being in the free form, is also bound to protein as ascorbigen. All living tissue
contains vitamin C as an important redox substance for cell metabolism. Particularly important vitamin C
carriers for the physiology of nutrition are fresh fruits (citrus fruits, hips, paprika, blackcurrants, sea buckthorn
and tomatoes), vegetables (cabbage varieties, potatoes and lettuce) and also milk. Amongst the
animal organs, the lens of the eye, the liver, the leucocytes, the adrenals, the anterior lobe of the pituitary
gland and the corpus luteum have the highest vitamin C content since they store the vitamin taken in with
the diet.