Vitamin C Or Erythorbic Acid

Vitamin C, also known as ascorbic acid, is a nutrient found naturally in many fruits and vegetables. It can be produced commercially through chemical synthesis, often starting from glucose derived from corn or other plant sources. It is an essential nutrient for human health.

Vitamin C is often added to foods as an antioxidant to prevent spoilage and maintain color, especially in processed fruits and meats. It can also be used as a nutrient supplement to fortify foods like cereals and beverages. It functions as an acidity regulator and flavor enhancer in some products.

In the US, Vitamin C is generally recognized as safe (GRAS) by the FDA when used as a nutrient or antioxidant. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated Vitamin C and established acceptable intake levels. While essential for health, very high doses of Vitamin C can cause digestive upset in some individuals. Research has explored its role in immune function and antioxidant protection, but evidence for preventing or treating specific illnesses is not conclusive.