Ascorbis Acid Powder

Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in food and used as a dietary supplement.[1] The disease scurvy is prevented and treated with vitamin C-containing foods or dietary supplements.[1] Evidence does not support use in the general population for the prevention of the common cold.[2][3] There is, however, some evidence that regular use may shorten the length of colds.[4] It is unclear if supplementation affects the risk of cancer, cardiovascular disease, or dementia.[5][6] It may be taken by mouth or by injection.[1] Vitamin C is generally well tolerated.[1] Large doses may cause gastrointestinal discomfort, headache, trouble sleeping, and flushing of the skin.[1][3] Normal doses are safe during pregnancy.[7] The United States Institute of Medicine recommends against taking large doses.[8] Vitamin C is an essential nutrient involved in the repair of tissue and the enzymatic production of certain neurotransmitters.[1][8] It is required for the functioning of several enzymes and is important for immune system function.[8][9] It also functions as an antioxidant.[2] Foods containing vitamin C include citrus fruits, kiwifruit, broccoli, Brussels sprouts, raw bell peppers, and strawberries.[2] Prolonged storage or cooking may reduce vitamin C content in foods.[2] Vitamin C was discovered in 1912, isolated in 1928, and in 1933 was the first vitamin to be chemically produced.[10] It is on the World Health Organization Model List of Essential Medicines, the most effective and safe medicines needed in a health system.[11] Vitamin C is available as a generic medication and over-the-counter drug.[1] In 2015, the wholesale cost in the developing world was less than US$0.01 per tablet.[12] Partly for its discovery, Albert Szent-Györgyi and Walter Norman Haworth were awarded 1937 Nobel Prizes in Physiology and Medicine and Chemistry, respectively.[13][14