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Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits, berries and vegetables. It is also a generic prescription medication and in some countries is sold as a non-prescription dietary supplement .
The ascorbate ion is the predominant species at typical biological pH values. It is a mild reducing agent and antioxidant. It is oxidized with loss of one electron to form a radical cation and then with loss of a second electron to form dehydroascorbic acid. It typically reacts with oxidants of the reactive oxygen species, such as the hydroxyl ...
Vitamin C and zinc are two supplements that many people take to improve immune health and prevent illness. Vitamin C is a water-soluble vitamin found in foods like fruits and vegetables. It plays ...
Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH 3 CH=CH−CH=CH−CO 2 K. It is a white salt that is very soluble in water (58.2% at 20 °C). It is primarily used as a food preservative (E number 202). [4] Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products.
Blueberries, raspberries and strawberries are associated with a reduced risk for Type 2 diabetes, which is linked to heart disease, Freeman says. “I do try to get some kind of berry in most days ...
Tomatoes are also rich in vitamins A and C, which combat inflammation in the body, explains dietitian Sara Riehm, R.D. with Orlando Health. “Vitamin C is also important for forming blood vessels ...
Infobox references. Sodium ascorbate is one of a number of mineral salts of ascorbic acid (vitamin C). The molecular formula of this chemical compound is C 6 H 7 NaO 6. As the sodium salt of ascorbic acid, it is known as a mineral ascorbate. It has not been demonstrated to be more bioavailable than any other form of vitamin C supplement.
Antioxidant vitamins are found in vegetables, fruits, eggs, legumes and nuts. Vitamins A, C, and E can be destroyed by long-term storage or prolonged cooking. [ 150 ] The effects of cooking and food processing are complex, as these processes can also increase the bioavailability of antioxidants, such as some carotenoids in vegetables. [ 151 ]