Introduction

Vitamin C (also known as ascorbic acid and ascorbate) is a water-

soluble vitamin found in various foods and sold as a dietary
supplement.It is used to prevent and treat scurvy. Vitamin C is
an essential nutrient involved in the repair of tissue, the formation
of collagen, and the enzymatic production of certain neurotransmitters. It
is required for the functioning of several enzymes and is important
for immune system function.  It also functions as an antioxidant. Most
animals are able to synthesize their own vitamin C.
However, apes (including humans) and monkeys (but not all primates),
most bats, some rodents, and certain other animals must acquire it from
dietary sources.

There is some evidence that regular use of supplements may reduce the
duration of the common cold, but it does not appear to prevent infection.
It is unclear whether supplementation affects the risk
of cancer, cardiovascular disease, or dementia. It may be taken by
mouth or by injection.

Vitamin C was discovered in 1912, isolated in 1928, and, in 1933, was

the first vitamin to be chemically produced. It is on the World Health
Organization's List of Essential Medicines. Vitamin C is available as an
inexpensive generic and over-the-counter medication. Partly for its
discovery, Albert Szent-Györgyi and Walter Norman Haworth were
awarded the 1937 Nobel Prizes in Physiology and
Medicine and Chemistry, respectively. Foods containing vitamin C
include citrus fruits, kiwifruit, guava, broccoli, Brussels sprouts, bell
peppers and strawberries. Prolonged storage or cooking may reduce
vitamin C content in foods