National Institutes of Health
- The primary NIH organization for research on Vitamin C is the NIH Office of Dietary Supplements
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National Institutes of Health
Vitamin C
Also called: Ascorbic acid
Vitamin C is an antioxidant. Antioxidants are substances that may protect your cells against the effects of free radicals. Free radicals are molecules produced when your body breaks down food, or by environmental exposures like tobacco smoke and radiation. Vitamin C is important for your skin, bones, and connective tissue. It promotes healing and helps the body absorb iron.
Vitamin C comes from fruits and vegetables. Good sources include citrus, red and green peppers, tomatoes, broccoli, and greens. Some juices and cereals have added vitamin C.
Some people may need extra vitamin C:
- Pregnant/breastfeeding women
- Smokers
- People recovering from surgery
- Burn victims
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Overviews
- Facts about Vitamin C(University of Florida, Institute of Food and Agricultural Sciences) - PDF
- Vitamin C(Merck & Co., Inc.)
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Related Issues
- Too Much Vitamin C: Harmful?(Mayo Foundation for Medical Education and Research)
- Vitamin C(American Cancer Society)
- Vitamin C(American Optometric Association)
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Clinical Trials
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ClinicalTrials.gov: Ascorbic Acid(National Institutes of Health)
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ClinicalTrials.gov: Ascorbic Acid
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Journal Articles
References and abstracts from MEDLINE/PubMed (National Library of Medicine)
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Directories
- Find a Registered Dietitian(Academy of Nutrition and Dietetics)
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Organizations
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Patient Handouts
- Scurvy
- Also available in Spanish
- Vitamin C
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