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Vitamin C

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Handbook of Food Bioactive Ingredients

Abstract

Vitamin C or ascorbic acid (a 6-carbon lactone) is a water-soluble vitamin, which can donate electrons for different physiological processes. Vitamin C is an essential vitamin for humans and must be supplied in food, because it cannot be produced in the body. Fruits and vegetables are the richest sources of vitamin C. This chapter discusses various aspects related to this vitamin including its stability under cooking and similar processing conditions and prolonged storage. We also discuss the nutritional and biochemical importance, encapsulation and its incorporation into functional food products, and toxicity and safety concerns. Vitamin C is essential not only for the synthesis of collagen but also has antioxidant properties and is needed for various biological functions in the body. This vitamin is vital for the normal growth and development of the human body, as well as being a cofactor for different enzymes in the biosynthesis of carnitine, posttranslational hydroxylation of collagen, and peptide amidation.

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Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

    Saeed Mirarab Razi

  2. Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

    Mehdi Mohammadian

  3. Riddet Institute, Massey University, Palmerston North, New Zealand

    Ali Rashidinejad

Authors
  1. Saeed Mirarab Razi
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  2. Mehdi Mohammadian
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  3. Ali Rashidinejad
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Editor information

Editors and Affiliations

  1. International Iberian Food Laboratory, University of Vigo, Vigo, Spain

    Seid Mahdi Jafari

  2. Massey University, Riddet Institute, Palmerston North, New Zealand

    Ali Rashidinejad

  3. Nutrition and Food Science Group, University of Vigo, Vigo, Spain

    Jesus Simal-Gandara

Section Editor information

  1. Massey University, Riddet Institute, Palmerston North, New Zealand

    Ali Rashidinejad

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Mirarab Razi, S., Mohammadian, M., Rashidinejad, A. (2022). Vitamin C. In: Jafari, S.M., Rashidinejad, A., Simal-Gandara, J. (eds) Handbook of Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-81404-5_26-1

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  • DOI: https://doi.org/10.1007/978-3-030-81404-5_26-1

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  • Print ISBN: 978-3-030-81404-5

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