Synopsis

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin and an essential nutrient that plays a pivotal role in maintaining immune function, collagen synthesis, and antioxidant defense. It is widely found in fruits and vegetables, particularly citrus fruits (like oranges, lemons, and grapefruits), berries, kiwi, bell peppers, and leafy greens. As a potent antioxidant, vitamin C helps neutralize free radicals, reducing oxidative stress that contributes to the aging process and the development of chronic diseases, including heart disease, cancer, and diabetes.

Vitamin C is necessary for the synthesis of collagen, a structural protein that supports the health of skin, blood vessels, bones, and cartilage. It also enhances the absorption of iron from plant-based sources and supports the nervous system by contributing to the synthesis of neurotransmitters such as dopamine. Vitamin C’s role in the immune system is also crucial, as it supports the production of white blood cells and helps the body fight infections.

Because it is water-soluble and cannot be stored in the body, vitamin C must be replenished daily through diet or supplementation. Deficiency in vitamin C can lead to scurvy, a condition characterized by weakness, fatigue, gum disease, and bruising.

Historical Use:
Vitamin C has a rich history in medicine, particularly in its role in preventing scurvy, a disease that plagued sailors on long sea voyages due to the lack of fresh fruits and vegetables in their diet. As early as the 16th century, James Lind, a Scottish physician, conducted experiments that demonstrated the efficacy of citrus fruits in preventing scurvy. He found that sailors who consumed lemons or oranges did not suffer from the disease, whereas those who did not have access to fresh fruits developed severe scurvy symptoms.

Despite this discovery, it wasn't until the 18th century that citrus fruits were widely used to prevent scurvy, and the vitamin C connection was not fully understood until the 20th century. In the early 1900s, researchers identified vitamin C as the essential nutrient responsible for preventing scurvy and understood its role in collagen synthesis and wound healing.

In the 1930s, Albert Szent-Györgyi, a Hungarian scientist, isolated vitamin C from paprika, eventually leading to the identification of ascorbic acid as the compound responsible for preventing scurvy. This discovery earned Szent-Györgyi the Nobel Prize in Physiology or Medicine in 1937.

In the 20th century, vitamin C gained widespread popularity for its immune-boosting properties, especially during the flu season. It was heavily promoted by figures like Linus Pauling, a two-time Nobel laureate, who advocated for high-dose vitamin C supplementation as a preventive measure against the common cold and other illnesses. Although Pauling’s claims about vitamin C’s effectiveness in preventing colds have been met with some skepticism, the vitamin's role in immune function remains well-supported by scientific research.

Other names

Ascorbic Acid
Sodium Ascorbate
Calcium Ascorbate
L-Ascorbate