ascorbic acid
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Definition
Noun: * A water-soluble vitamin found in fresh fruits and vegetables: Ascorbic acid is an essential nutrient, chemically known as vitamin C, that the human body cannot produce on its own. It is crucial for growth, development, and the repair of body tissues. Its most famous historical role is in preventing scurvy.
Examples of Usage
- Noun:
- Oranges and strawberries are excellent natural sources of ascorbic acid.
- The doctor recommended a supplement containing ascorbic acid to support the immune system.
- Scurvy, once common among sailors, is caused by a prolonged deficiency of ascorbic acid.
Advanced Usage
- As an antioxidant: In biochemistry and nutrition, ascorbic acid is often discussed for its role as an antioxidant, helping to protect cells from damage.
- The ascorbic acid in the juice acts as an antioxidant, preventing browning.
- In food preservation: Ascorbic acid is used as a food additive (E300) to prevent oxidation and preserve color and nutrient content.
- The manufacturer added ascorbic acid to the canned fruit to maintain its freshness.
Variants and Related Words
- Vitamin C (n): This is the common name for ascorbic acid. The terms are often used interchangeably in everyday language, though "ascorbic acid" is the specific chemical name.
- This label shows the product is high in both vitamin C and ascorbic acid.
- Dehydroascorbic acid (n): The oxidized form of ascorbic acid, which also has biological activity in the body.
Synonyms
- Vitamin C: The common nutritional name.
- Antiscorbutic vitamin: A technical term highlighting its function in preventing scurvy (scurvy = scorbutus).
Related Phrases / Collocations
- Ascorbic acid content: Refers to the amount of vitamin C present in a food or substance.
- The ascorbic acid content decreases with prolonged cooking.
- Ascorbic acid deficiency: The medical condition resulting from a lack of vitamin C, which can lead to scurvy.
- Symptoms of ascorbic acid deficiency include fatigue and bleeding gums.
Noun
- a vitamin found in fresh fruits (especially citrus fruits) and vegetables; prevents scurvy