Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits and vegetables. It is a potent reducing and antioxidant agent. Vitamin C plays an important role in immune function. It functions in fighting bacterial infections, in detoxifying reactions, and in the formation of collagen in fibrous tissue, teeth, bones, connective tissue, skin, and capillaries. Most experts recommend getting vitamin C from the diet rather than taking supplements.
|Vitamin C: History|
The history of vitamin C ascorbic acid is very interesting and surprising. In the 18th century, British naval surgeon James Lind proved that the disease called scurvy was cured by taking the juice of lemons and oranges. In scurvy, bleeding occurs from the gums and from any part of the body even without injury. This disease occurs in long sea voyagers because they don’t get fresh food. They eat only fish, meat and bread.
In 1928, Albert Szent Gyorgyi, a scientist working in the Hopkins laboratory, isolated ascorbic acid from the suprarenal (endocrine) gland of the kidney. But he did not know that it has vitamin properties. In 1932 Vitamin C was isolated from lemon juice by Glenn King of Hopkins. Birmingham’s W.M. Haworth and E. L. Hirst not only discovered its chemical formula but also prepared it artificially.
|Vitamin C: Daily Need
|Kids (1–3 years)||15 mg|
|Kids (4–8 years)||25 mg|
|Adolescents (9–13 years)||45 mg|
|Teens (14–18 years)||65-75 mg|
|Adult women (aged 19 and older)||75 mg|
|Adult men (aged 19 and older)||90 mg|
|Pregnant women (aged 19 and older)||85 mg|
|Breastfeeding women (aged 19 and older)||120 mg|
|Vitamin C: Funtions in Body|
|Vitamin C: Sources|
|Vitamin C: Deficiency Symptoms
|FOOD & NUTRITION|
|HAPPY HORMONES IN BODY|