Ascorbic Acid

Vitamin C, also known as ascorbic acid and ascorbate, is a vitamin found in various
foods and sold as a dietary supplement.[2] It is used to prevent and treat
scurvy.[2] Vitamin C is an essential nutrient involved in the repair of tissue and the
enzymatic production of certain neurotransmitters.[2][3] It is required for the
functioning of several enzymes and is important for immune system function.[3][4]
It also functions as an antioxidant.[5]

Current evidence does not support its use for the prevention of the common
cold.[5][6] There is, however, some evidence that regular use may shorten the
length of colds.[7] It is unclear whether supplementation affects the risk of
cancer, cardiovascular disease, or dementia.[8][9] It may be taken by mouth or by
injection.[2]

Vitamin C is generally well tolerated.[2] Large doses may cause gastrointestinal

discomfort, headache, trouble sleeping, and flushing of the skin.[2][6] Normal
doses are safe during pregnancy.[10] The United States Institute of Medicine
recommends against taking large doses.[3]

Vitamin C was discovered in 1912, isolated in 1928, and in 1933 was the first
vitamin to be chemically produced.[11] It is on the World Health Organization
Model List of Essential Medicines, which lists the most effective and safe
medicines needed in a health system.[12] Vitamin C is available as an inexpensive
generic and over-the-counter medication.[2][13][14] Partly for its discovery,
Albert Szent-Györgyi and Walter Norman Haworth were awarded the 1937 Nobel
Prizes in Physiology and Medicine and Chemistry, respectively.[15][16] Foods
containing vitamin C include citrus fruits, kiwifruit, broccoli, Brussels sprouts, raw
bell peppers, and strawberries.[5] Prolonged storage or cooking may reduce vitamin
C content in foods.[5]