Ascorbic

Ascorbic, commonly used to refer to ascorbic acid or vitamin C, is a water-soluble micronutrient and antioxidant. Its chemical formula is C6H8O6; in the body it mainly exists in the reduced form as ascorbic acid and in the oxidized form, dehydroascorbic acid.

In human biology, ascorbate acts as a cofactor for enzymes involved in collagen synthesis, enabling proper wound healing and connective tissue maintenance. It also helps regenerate other antioxidants, enhances iron absorption by reducing ferric to ferrous iron, and participates in carnitine and neurotransmitter biosynthesis, as well as immune function.

Humans cannot synthesize ascorbate due to the absence of gulonolactone oxidase, making dietary intake essential. It is absorbed primarily in the small intestine and excreted by the kidneys. Rich sources include citrus fruits, berries, kiwifruit, peppers, broccoli, and leafy greens.

Recommended intake for adults is about 90 mg/day for men and 75 mg/day for women, with higher amounts advised for smokers. Severe deficiency leads to scurvy, characterized by gum disease, anemia, skin problems, and poor wound healing.

Excess intake can cause gastrointestinal symptoms and, at very high doses, may increase kidney stone risk in susceptible individuals. The typical tolerable upper intake level for adults is about 2000 mg/day. In commerce and industry, ascorbic acid is used as an antioxidant preservative (often labeled E300) and as a stable additive in foods and cosmetic products.