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L-ascorbic acid

Vitamin C
Natta projection of structural formula for L-ascorbic acid
Ball-and-stick model of L-ascorbic acid
Clinical data
Synonyms L-ascorbic acid, ascorbic acid, ascorbate
AHFS/Drugs.com Monograph
MedlinePlus a682583
Pregnancy
category
  • A (to RDA), C (above RDA)
Routes of
administration
By mouth, IM, IV, subQ
ATC code
Legal status
Legal status
  • AU: Unscheduled
  • US: OTC
  • general public availability
Pharmacokinetic data
Bioavailability rapid & complete
Protein binding negligible
Biological half-life varies according to plasma concentration
Excretion kidney
Identifiers
CAS Number
PubChem CID
IUPHAR/BPS
DrugBank
ChemSpider
UNII
KEGG
ChEBI
ChEMBL
NIAID ChemDB
E number E300 (antioxidants, ...)
ECHA InfoCard 100.000.061
Chemical and physical data
Formula C6H8O6
Molar mass 176.12 g/mol
3D model (JSmol)
Density 1.694 g/cm3
Melting point 190 °C (374 °F)
Boiling point 553 °C (1,027 °F)
  

Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in food and used as a dietary supplement. The disease scurvy is prevented and treated with vitamin C containing foods or dietary supplements. Evidence does not support use in the general population for the prevention of the common cold. There is, however, some evidence that regular use may shorten the length of colds. It is unclear if supplementation affects the risk of cancer, heart disease, or dementia. It may be taken by mouth or by injection.

Vitamin C is generally well tolerated. Large doses may cause gastrointestinal discomfort, headache, trouble sleeping, and flushing of the skin. Normal doses are safe during pregnancy. The United States Institute of Medicine recommends against taking large doses.

Vitamin C is an essential nutrient involved in the repair of tissue and the making of certain neurotransmitters. It is required for the functioning of several enzymes and is important for immune system function. It is within the class of chemicals known as antioxidants. Foods containing vitamin C include citrus fruits, broccoli, Brussels sprouts, raw bell peppers, and strawberries. Prolonged storage or cooking may reduce vitamin C content in foods.

Vitamin C was discovered in 1912, isolated in 1928 and first made in 1933, making it the first vitamin to be manufactured. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Vitamin C is available as a generic medication and over the counter. In 2015, the wholesale cost in the developing world was less than US$0.01 per tablet. Partly for its discovery, Albert Szent-Györgyi and Walter Norman Haworth were awarded the 1937 Nobel Prize.


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Wikipedia

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