Cvitamin

Cvitamin, commonly referred to as vitamin C or ascorbic acid, is an essential micronutrient for humans. In many texts, the term Cvitamin is used interchangeably with vitamin C, though the latter name is more widely adopted in English-language sources.

Chemically, ascorbic acid is a water-soluble antioxidant that serves as a cofactor for enzymes involved in collagen synthesis and the formation of carnitine and certain neurotransmitters. It helps regenerate other antioxidants and supports iron absorption from plant-based foods, contributing to tissue integrity, wound healing, and immune function.

Dietary sources include citrus fruits, berries, kiwi, peppers, broccoli, and leafy greens. Recommended daily intake for adults is about 90 mg for men and 75 mg for women, with increased requirements for smokers. The tolerable upper intake level is commonly set at 2,000 mg per day to minimize the risk of adverse effects.

Deficiency causes scurvy, with symptoms such as gum disease, easy bruising, poor wound healing, and anemia; untreated cases can be serious. Excessive supplementation can lead to gastrointestinal upset and, in predisposed individuals, kidney stone formation; overall, vitamin C has relatively low toxicity when consumed within recommended ranges.

Discovery and history note that ascorbic acid was isolated in the early 20th century, and the discovery contributed to understanding nutrition and antioxidant biology. The term Cvitamin reflects historical naming conventions for vitamins in the C family, with vitamin C the standard designation in contemporary usage.