VITAMIN C

ANOTHER NAME :- ASCORBIC ACID

• IT IS A WATER SOLUBLE VITAMIN

• IT IS THE MOST SENSITIVE OF ALL VITAMINS TO
HEAT
 FUNCTION OF VITAMIN C
•

AS ANTIOXIDANT
•ESSENTIALLY FOR THE FORMATION OF COLLAGEN
•COLLAGEN PROVIDES A SUPPORTING MATRIX FOR THE BLOOD VESSEL
AND CONNECTIVE TISSUE, BONE AND CARTILAGE
•VITAMIN C DEFICIENCY LEADS TO LOCAL HAEMORRAGE AND BONE
FRACTURE
•IT FACILITATES ABSORPTION OF IRON FROM VEGETABLE FOODS
•IT INHIBITS NITROSAMINES FORMATION BY THE INTESTINAL MUCOSA
SOURCES OF VITAMIN C

• MAIN SOURCE :- FRESH FRUITS AND GREEN LEAFY VEGETABLES

• TRACES OF VITAMIN C FOUND IN MEAT AND CEREALS.
• AMLA AND GUAVA ARE THE RICHEST SOURCE OF VITAMIN C
• IT IS ALSO FOUND IN OTHER FRUITS LIKE LIME , ORANGE AND TOMATO
• GERMINATING PULSE LIKE BENGAL GRAM CONTAIN GOOD AMOUNTS
OF VITAMIN C.
• ROOTS AND TUBER CONTAIN SMALL AMOUNT.
DEFICIENCY OF VITAMIN C

• DEFICIENCY OF VITAMIN C RESULT IN THE SCURVY.

• SIGN AND SYMPTOM OF SCURVY:-
• SWOLLEN AND BLEEDING GUMS
• SUBCUTANEOUS BRUISHING
• BLEEDING IN SKIN AND JOINTS
• MUSLCE WEAKNESS
• FATIGUE AND WEIGHT LOSS
• LOSS OF APPETITE
• ANEMIA AND GENERAL WEAKNESS

• ONCE SCURVY WAS IMPORTANT DISEASE NOW IT IS NO LONGER DISEASE OF

WORLD IMPORTANCE. [ VERY RARE – 1 OUT OF THOUSAND]
 REQUIREMENT OF
VITAMIN C
• FOR ADULTS:- 40 MG / DAY
• THE NORMAL BODY WHEN FULLY SATURATED
CONTAIN ABOUT 5 GM OF VITAMIN C