Ascorbic acid oxidating

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Two meta-analyses evaluated the effect of vitamin C supplementation on the risk of colorectal cancer.One found a weak association between vitamin C consumption and reduced risk, and the other found no effect of supplementation.Vitamin C supplementation above the RDA has been used in trials to study a potential effect on preventing and slowing the progression of age-related cataract.However, no significant effects were found from the research.Early seamen on long voyages often developed bleeding gums, hemorrhaging, and general muscular weakness, symptoms of the deficiency disease that became known as scurvy.In the middle 1700s, the British discovered that fresh fruit and vegetables in the diet would cure and prevent scurvy.TCC’s Ascorbic Acid is a naturally occurring organic compound with antioxidant properties.

However, taking vitamin C in the form of sodium ascorbate and calcium ascorbate may minimize this effect.

Since fresh vegetables could not be properly stored for long voyages, barrels of lemons and limes became staples on British ships, and British sailors soon became known as "limeys." In the 1930s, the water soluble vitamin, L-ascorbic acid (vitamin C), was determined to be the substance that prevented scurvy.

For humans and other primates, vitamin C is an essential vitamin, that is, it is an essential part of our diet since we are unable to synthesize the vitamin in our bodies.

Ascorbic acid and its sodium, potassium, and calcium salts are commonly used as antioxidant food additives.

These compounds are water-soluble and thus cannot protect fats from oxidation.

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