Sources And Antioxidant Properties Of Vitamin C
Biological role and function
Vitamin C, also known as ascorbic acid, is a white crystalline powder that is odorless, has a sour taste, and is light sensitive. It is the strongest antioxidant and the first synthetically created vitamin, and it has been investigated and reported extensively. It is necessary for collagen synthesis, carnitine synthesis, and fatty acid metabolism. It dissolves rapidly in water and alcohol, and it is exceedingly unstable, losing its characteristics quickly when stored or cooked. It is prone to oxidation, especially when exposed to air.
Vitamin C is essential for the growth and regeneration of tissues, blood vessels, bones, and teeth, as well as the formation of collagen. It is necessary for collagen synthesis, carnitine synthesis, and fatty acid metabolism. It also boosts the body's resilience to viral and bacterial infections, such as allergies, respiratory illnesses, and a variety of other ailments.
Natural and artificial sources of vitamin C.
The richest source of vitamins is fresh fruits and vegetables. Milk and animal tissues are low in vitamin C and can be found in meat and the liver. The recommended daily allowance ( RDA ) for a healthy adult is 75-90 mg, while significantly higher doses are used in therapy.
Artificial vitamin C supplements are vitamin tablets, juices, and vitamin powder.
Plant sources of vitamin C.
Plants are a rich source of vitamin C, albeit the quantity of vitamin C in certain plant species varies depending on: growing circumstances and soil quality, fruit freshness (standing of the harvested plant oxidizes vitamin C), and how the plant is processed for consumption (chopping, grinding).
The richest in ascorbate (viramin C) are: pomegranate fruit (2000mg / 100g), black currant (200mg / 100g), red pepper (190mg / 100g), leafy vegetables, cabbage, broccoli, kiwi, citrus fruits ( oranges , tangerines , lemons )
Food preparation
Under specific conditions, vitamin C becomes chemically unstable, which may or may not be satisfied by heat treatment of food. We attain a temperature of 100 ° C by heating food, which does not result in more "decomposition" of vitamin C. At 190 degrees Celsius, vitamin C is destroyed. However, frying food achieves the temperature at which vitamin C decomposes, and the same effect may be achieved by heating food for an extended period of time and subjecting ascorbate to a temperature of 100 ° C.
