Humans are unable to synthesise l‐ascorbic acid (L‐AA, ascorbate, vitamin C), and are thus
entirely dependent upon dietary sources to meet needs. In both plant and animal�…

l-Ascorbic acid (AsA, vitamin C) is an essential human nutrient that must be obtained in the
diet, with the vast majority being obtained from plant foods. A vitamin C-deficient diet results�…

l‐Ascorbic acid (vitamin C) is as essential to plants as it is to animals. Ascorbic acid functions
as a major redox buffer and as a cofactor for enzymes involved in regulating photosynthesis�…

The relative bioavailability of ascorbic acid from several sources was compared in 68 male
nonsmokers. Subjects underwent two 8-wk ascorbic acid depletion-repletion cycles. In�…

High concentrations of L-ascorbic acid are characteristic of plant tissues. Ascorbate is one of
the most important vitamins in the human diet, being obtained largely from vegetables, fruit�…

Publisher Summary The use of L-ascorbic acid in processing food was reviewed by
Bauernfeind in 1953. By that time, several hundred papers had already been published on�…

Vitamin C is considered the most labile of the vitamins in our food supply. Reduced ascorbic
acid (RAA), which is the predominant form found in foods of plant origin, can be reversibly�…

The biosynthetic pathway of L-ascorbic acid (vitamin C) in plants has been established for
several years. However, recent reports describe alternative pathways, revealing a more�…

Chemistry of L-ascorbic Acid Related to Foods Page 1 Food Chemistry 30 (1988) 289-312
Chemistry of L-ascorbic Acid Related to Foods Ming-Long Liao & Paul A. Seib* (Received 18�…

There is an enormous amount of literature on vitamin C intake and health in animals, cell
cultures, and humans. Beyond its function in collagen formation, ascorbic acid is known to�…