And Vitamin C

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin found naturally in many fruits and vegetables, especially citrus fruits. It is often produced commercially through a process involving the fermentation of glucose, typically derived from corn or wheat.

Manufacturers add Vitamin C to foods primarily as an antioxidant to prevent spoilage and maintain color, especially in processed fruits and vegetables. It also functions as a nutrient, often added to beverages, cereals, and snacks to increase their nutritional value.

Vitamin C is recognized as an essential nutrient for human health. The U.S. Food and Drug Administration (FDA) lists ascorbic acid as Generally Recognized As Safe (GRAS) for use in food. International bodies like JECFA and EFSA have evaluated Vitamin C, and it is widely studied for its role as an antioxidant. While generally safe, very high intakes can sometimes cause digestive upset.