Antioxidants: Ascorbic Acid

Ascorbic acid is a form of vitamin C, an essential nutrient for humans. It occurs naturally in many fruits and vegetables, such as citrus fruits and bell peppers. It can be produced commercially through chemical synthesis or fermentation processes.

Ascorbic acid is often added to foods as an antioxidant to prevent spoilage and maintain color and flavor. It can also be used as a nutrient supplement, a dough conditioner in baking, or an acidity regulator. It is commonly found in processed fruits and vegetables, baked goods, beverages, and cured meats.

Ascorbic acid is generally recognized as safe (GRAS) by the FDA and is widely used as a food additive. It is an essential nutrient, and deficiency can lead to scurvy. High doses are generally well-tolerated, though very high intakes may cause digestive upset in some individuals. JECFA and EFSA have evaluated ascorbic acid and its salts, establishing acceptable daily intakes. No significant controversies exist regarding its use at typical food additive levels.