MINISTRY OF EDUCATION AND TRAINING

CAN THO UNIVERSITY

INSTITUTE OF BIOTECHNOLOGY RESEARCH & DEVELOPMENT

BIOCHEMISTRY I

BENEFITS AND APPLICATIONS OF VITAMIN C

CODE: BC461C

CLASS CODE: DA1966T1

GROUP: 8

LECTURER: STUDENTS:

Assoc. Dr. PhD Thach Thi Bao Nhi

B1904692
NGUYEN MINH CHON Tran Yen Nhi
B1904693
Ngo Thanh Nha
B1904689
Can Tho, 4/2021

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 CONTENTS

I. INTRODUCTION:.......................................................3

II. DEFINITION OF VITAMIN C:.......................................4

1.What is vitamin C?.................................................................4

2.Classification:........................................................................4

3.Structure:...............................................................................4

4.Sources:.................................................................................5

5.Functions:..............................................................................6

III. BENEFITS AND APPLICATIONS OF VITAMIN C:............7

1.Benefits:................................................................................7

2.Applications:..........................................................................9

IV. HOW TO GET MORE VITAMIN C?...............................11

V. CONCLUSION:........................................................12

VI. REFERENCES:.........................................................13
I. INTRODUCTION:

Vitamin C is a vitamin. Some animals can make their own

vitamin C, but people must get this vitamin from food and
other sources. Good sources of vitamin C are fresh fruits
and vegetables, especially citrus fruits. Vitamin C can also
be made in a
laboratory.

Most experts recommend getting vitamin C from a diet high

in fruits and vegetables rather than taking supplements.
Fresh-squeezed orange juice or fresh-frozen concentrate are
good sources.

Historically, vitamin C was used for preventing and treating

scurvy. These days, vitamin C is most commonly used for
preventing and treating the common cold.

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II. DEFINITION OF VITAMIN C:

1. What is vitamin C?
Vitamin C is also called ascorbic acid. It cannot be made by
the human body and so is an essential component of your
diet. Vitamin C is needed to make a substance called
collagen which is required for the health and repair of
various tissues in the body, including: skin, bones, cartilage,
ligaments and tendons, blood vessel walls, teeth.

2. Classification:

Vitamins are classified into two main groups:

Water soluble Fat soluble

Water soluble A
B group
D

C Fat soluble E
K
Q

Water-soluble vitamins such as vitamin B, C, H, P, PP…

which involves in many functions that concerned about
energy (redox reaction, resolute organic compounds…).

3. Structure:
 Crystallized colorlessly or
slightly yellowish

 Easily dissolved in water

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 Insoluble in ethanol, chloroform and organic solvents.

4. Sources:

 Berries:

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 Citrus:

 Vegetables:

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  Others:

5.

Functions:
A good antioxidant substance. It participates in many important life
activities of the body as well as plays an important role in activities
of bones, muscles, blood vessels and connective tissues.

Adequate supplementation of this vitamin helps prevent and treat

diseases caused by vitamin C deficiency. These vitamin preparations
help treat flu fatigue or post-disease, increase body resistance,
quickly heal wounds.

 Inhibits cell aging

 Enhanced resistance to bacterial infections
 Fight anemia
 Rapid stimulation of scarring

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 III. BENEFITS AND APPLICATIONS OF VITAMIN C:

1. Benefits:

According to recent research, vitamin C may offer health benefits in

these areas:

 Stress. A deficiency in vitamin C is

associated with many stress related
disease. It is the first nutrient to be depleted in
alcoholics, smokers, and obese individuals.
And because vitamin C is one of
the nutrients sensitive to stress, Moyad says
“Maintaining levels of vitamin C can be an ideal marker for overall
health.”

 Colds. When it comes to the common cold, vitamin C is not a cure,

but some studies show
that it may help prevent
more serious complications.
"There is good evidence
taking vitamin C
for colds an d flu can reduce
the risk of developing
further complications, such as pneumonia and lung infections"
says Moyad.

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  Stroke. Although
research has been conflicting, one
study in the American Journal of
Clinical Nutrition found that those
with the highest concentrations of
vitamin C in their blood were
associated with 42% lower stroke risk than those with the lowest
concentrations. The reasons for this are not completely clear. But
what is clear is that people who eat plenty of fruits and vegetables
have higher blood levels of vitamin C. "People who consume more
fruit and vegetables will not only have higher [blood] levels of
vitamin C, but higher intake of other nutrients potentially beneficial
to health, such as fiber and other vitamins and minerals" study
researcher Phyo K. Myint said in an email interview.

 Skin Aging. Vitamin C affects cells on the inside and outside of

the body and its antioxidant properties can be beneficial when it
comes to aging. A study published in the American Journal of
Clinical Nutrition examined links between nutrient intakes and
skin aging in 4,025 women
aged 40-74. It found that
higher vitamin C intakes were
associated with a lower
likelihood of a wrinkled
appearance, dryness of the
skin, and a better skin-aging
appearance. In addition, topical treatments with Vitamin C have
been shown in some studies to reduce wrinkles.

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Other studies have suggested that vitamin C may also:

 Improve macular degeneration.

 Reduce inflammation.
 Reduce the risk
of cancer and cardiovascular
disease.
 Increases iron absorption (Iron
plays an important role in
hemoglobin formation, and also supports muscle and brain
function).
 Improve transport blood (Promote blood circulation. Reducing
oxidative stress, it can prevent vascular dysfunction).

2. Applications:
Vitamin C (Ascorbic Acid) E300 can be used in
Food, Beverage, Pharmaceutical, Health & Personal care
products, Agriculture/Animal Feed/Poultry. Vitamin C is used as food
preservative, antioxidant or color stabilizer, or it can be used to
boost a food’s vitamin C content. Vitamin C (Ascorbic Acid) is used in
fruit juices and drinks, cereals, fruit-flavored candies, cured meats,
cereals and frozen fruits.

Ascorbic acid E300 can be used in a variety of forms, including salts

and esters. In these forms, it will appear on ingredient lists under

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different names, such as sodium ascorbate, calcium ascorbate,
potassium ascorbate, ascorbyl palmitate, or ascorbyl stearate.
Ascorbic Acid (Vitamin C) is a food grade water-soluble vitamin.

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Vitamin C (Ascorbic Acid) E300 uses as follows:

In Food

Vitamin C E300 can be used as Color fixative, Preservatives,

Acidity Regulators, nutrition supplements in food such as in fruit
juices and drinks, cereals, fruit-flavored candies, cured meats,
cereals and frozen fruits.

In Beverage

Vitamin C E300 can be used

as Preservatives, Acidity
Regulators, nutrition
supplements in beverage
such as in soft drinks,
energy drink. antioxidants in
Pharmaceutical.
In Pharmaceutical

Vitamin C E300 is can be

used as Nutritional therapy,

In Health and Personal care

Vitamin C E300 is can be used in cosmetics and personal care

products such as in makeup, as well as skin and hair care
products. Ascorbic Acid and its salts are used in the formulation
of cosmetics and personal care products as antioxidants to slow
deterioration caused by exposure to the air and also to control
the pH of the finished product.

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In Agriculture/Animal Vitamin C E300 can be used as
Feed/Poultry intermediate in various other

Vitamin C E300 can be used in

Agriculture/Animal Feed/Poultry
feed. The application in pet
food such as in dog food, cat
food.

In Other Industries
industries.

IV. HOW TO GET MORE VITAMIN C?

The foods richest in vitamin C are citrus fruits, green peppers,

strawberries, tomatoes, broccoli, white potatoes, and sweet potatoes.
Other good sources include dark leafy greens, cantaloupe, papaya,
mango, watermelon, brussels sprouts, cauliflower, cabbage, red
peppers, raspberries, blueberries, winter squash, and pineapples.

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"There is no one silver bullet vitamin, mineral, or nutrient," says
Sandquist. "It is all about the big picture. And eating a varied diet rich
in all the nutrients is the best strategy for good health.". Her advice:
Take a daily multivitamin, because most people don't get enough of
several nutrients. And if you want to combat colds and flu, wash your
hands more often.

V. CONCLUSION:

Vitamin C is a water-soluble vitamin that must be obtained from the

diet or supplements. Though the deficiency of vitamin C is rare, no
way does it mean that you can ignore
it. It has been linked to many
impressive health benefits, such as
boosting antioxidant levels,
lowering blood pressure,
protecting against gout attacks,
improving iron absorption,
boosting immunity, and reducing heart
disease and dementia risk.

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Overall, vitamin C supplements are a great and simple way to boost
your vitamin C intake if you struggle to get enough from your diet.

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 VI. REFERENCES:

https://www.webmd.com/diet/features/the-benefits-of-vitamin-c#3;
https://www.foodsweeteners.com/applications-and-uses-of-vitamin-
c/; https://www.healthline.com/nutrition/vitamin-c-benefits;
https://www.verywellfit.com;
https://www.alpinefresh.com/raspberries;

Sandquist; Phyo K. Myint; Moyad; …

American Journal of Clinical Nutrition.

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