Vitamin C is the first vitamin to be discovered (1928), as early as 1907 on the prevention and treatment of scurvy was found to have the effect, so called ascorbic acid in the pharmacy. Although its chemical structure was only until 1932 to confirm identification, but then in 1933 in the laboratory in order to artificially synthesized. Intake of vitamin C is thought to prevent colds, stomach and uterine cancer in recent years in Europe through statistics confirmed that vitamin C does for gastric cancer inhibition.
Plants transformed via D- glucose enzyme converted to vitamin C, animals except primates (humans, apes and monkeys), rats with an Indian fruit bats can not due to lack of conversion enzyme synthesis of vitamin C, the other can be synthesized vitamin C, since without food intake. A water-soluble vitamin C can not be stored in the body, typically in excess of its saturation concentration (per milliliter of blood containing 1.02 mg), will be excreted in the urine. Vitamin C is a strong reducing agent, has antioxidant effects. If long-term lack of vitamin C can cause scurvy body. Vitamin C (English: Vitamin C / ascorbic acid, also known as L- ascorbic acid) is an essential nutrient for higher primates and other minority organisms. Ascorbic acid in the metabolism of many organisms can be produced, but humans are the most notable exceptions. The most widely known is the lack of vitamin C can cause scurvy.
Vitamin C is ascorbic acid pharmacophore ion. In vivo, vitamin C is an antioxidant because of its ability to protect the body against threats oxidant, vitamin C is also a coenzyme. Fruits and vegetables contain a lot of vitamin C. Solid vitamin C, vitamin C, calcium and vitamin C, sodium compounds are very stable in dry air and can be stored indefinitely at room temperature. However, when vitamin C is dissolved in water, it is easily oxidized. After the fruit cut gradually turn yellow and brown, black when ripe vegetables fried too, have shown that vitamin C is the result of oxidation. So eating raw fruits and vegetables can ingest the most vitamin C.
Intake of vitamin C from fruits and vegetables, can prevent