Vitamin C, or L-ascorbic acid, is a water-soluble, antioxidant vitamin vital for wound healing, antioxidant regeneration, immune function, iron absorption, and the synthesis of neurotransmitters. Humans are unable to synthesize Vitamin C, so it is essential to obtain adequate dietary sources.
All fruits and vegetables contain Vitamin C in some amount. Cooking Vitamin C-rich foods or storing them for a long period of time can reduce the Vitamin C content. Microwaving and steaming these foods may reduce cooking losses. The best food sources of Vitamin C are uncooked raw fruits and vegetables.
In this model, carbon atoms are dark gray, hydrogen atoms are white, and oxygen atoms are red.
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