Vitamins And Minerals: Vitamin C

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin naturally found in many fruits and vegetables, especially citrus fruits. It is essential for human health, playing a role in immune function and collagen production. Industrially, it is often produced through a chemical synthesis process.

Manufacturers add Vitamin C to foods as an antioxidant to prevent spoilage and preserve freshness, and as a nutrient to fortify foods like cereals and juices. It can also act as an acidity regulator. It is commonly found in beverages, cereals, processed fruits, and baked goods.

Vitamin C is recognized as essential by the U.S. Food and Drug Administration (FDA) and is commonly added to foods as a nutrient. The National Academies of Sciences, Engineering, and Medicine have established upper intake levels for Vitamin C. Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated Vitamin C. At typical dietary intake levels, Vitamin C is considered safe and beneficial for health, supporting immune function and acting as an antioxidant. High doses may cause digestive upset in some individuals.