Vitamin C ascorbic acid
Water soluble

least stable of all vitamins
easily oxidised

Functions

protects body against infections and bacterial toxins

promotes

involved in metabolic reactions with amino acids and folate/folacin

involved in secretions of certain hormones, e.g. thyroxin and adrenaline

helps maintain elasticity and strength of blood vessels

formation of bone matrix and tooth dentine

conserving effect on vitamins A, B, and E

formation and maintenance of collagen

collage is a protein that is important component of intracellular material

absorption of non-heme iron

deposition of iron in the liver

formation of haemoglobin

Sources

potato a good source

other sources

best source: citrus fruit

level of vit C very dependent on how food is handled

fruit and veg principle source

often added to foods, particularly fruit drinks and juices

e.g grapefruits, orange, naartjie, etc

brussel sprouts

cauliflower

broccoli

cabbage

strawberries

spinach

Special requirements
additional vit C required for

tissue healing of wounds

fever and infection

certain drugs

growth

stress

smokers suffer from increased oxidative stress and metabolic turnover of Vit C

Deficiency

scurvy can occur in infants whose only source of food in cow's milk

symptoms

scurvy results from prolonged deficiency

treatment

rare in developed countries

can occur in people with low veg and fruit intake and those that abuse alcohol

breast milk usually contains sufficient vit C to prevent scurvy

haemorrhages of the skin and mucous membrane

anaemia

inflamed and bleeding gums

impaired wound healing

weakness

fatigue

depression

patient should respond to Vit C treatment within days

dietary deficiencies need to be corrected

diet should include as much fresh fruit and veg as possible

Excess

excess expelled in urine therefore toxic effects are rare

if very large amounts are consumed toxic effects may occur

sypmptoms

stomach cramps

gastrointestinal disturbances

diarrhoea