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Vitamin C, also known as ascorbic acid, is colour- and odourless. The daily recommended intake is about 100 mg. In food, vitamins C is found mainly in fruit and vegetables.

Function & Details

The most important function of ascorbic acid in the human organism lies in its property as a reducing agent. This means it is able to transfer electrons to other molecules. A lack of vitamin C leads to instability of collagen. With niacin and vitamin B6, vitamin C regulates the production of L-carnitine, which is required for burning fat in the muscles. It further facilitates iron resorption in the small intestine.

Vitamin C is indispensable for wound healing. In addition, it plays an important role in strengthening the immune system, the conjunctive and bone tissue as well as the walls of the blood vessels. Vitamin C also has an anti-inflammatory effect. Long-term deficiency of vitamin C leads to scurvy and weakens the conjunctive tissue.

If eating a balanced mixed diet, it can be assumed that the body is supplied with all vital vitamins, thus also with vitamin C, to a sufficient extent. Overdosing of vitamin C is very rare, as any surplus is simply discharged through the kidneys.
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The Function section & Details of this article are based on the article Vitamin C from the free encyclopaedia Wikipedia and is under the GNU-license for free documentation. In the Wikipedia, a list of authors can be found.