ascorbátem

Ascorbate, or ascorbát, is the conjugate base or salt of ascorbic acid (vitamin C). It occurs in several salt forms, including sodium ascorbate, calcium ascorbate, and potassium ascorbate, which are often used in nutrition and food processing because they are water-soluble and less acidic than ascorbic acid.

Biologically, ascorbate is an essential nutrient in humans. It acts as a reducing agent and is a cofactor for enzymes involved in collagen synthesis, carnitine formation, and neurotransmitter production. It also functions as an antioxidant, helping to neutralize reactive oxygen species and to regenerate other antioxidants in the body. Humans cannot synthesize ascorbate and must obtain it from the diet.

Industrial and culinary uses: Ascorbate salts are used as dietary supplements and food additives to supply vitamin C, to preserve colors and flavors, to prevent oxidation, and to adjust pH. Sodium ascorbate is commonly used in processed foods, beverages, and supplements; calcium and potassium salts provide alternative mineral content. In the cosmetic industry, ascorbate salts and derivatives are used in vitamin C–based products for their antioxidant properties.

Safety and regulation: As a nutrient, ascorbate is generally regarded as safe when consumed at recommended levels. Excessive intake can cause gastrointestinal upset and, for sodium-containing salts, may contribute to excessive sodium intake. Very high doses can pose risks for individuals with kidney stones or certain metabolic conditions. As with any additive, regulations vary by country and product.