Both forms are biologically active and prevent the disease scurvy. Vitamin C is involved in protein, carbohydrate and fat metabolism of the organism, favors digestion, normalizes blood vessels.
The richest natural sources of vitamin C are fruits and vegetables, primarily black currant, wild rose berries, gooseberries, red pepper, green onions, lemons, cabbage, potatoes and other potato and sauerkraut contain relatively little vitamin C, but their role in the year-round ensuring this vitamin is great, because they occupy in the diet of a significant place.

Vitamin C (ascorbic acid) colorless crystals sour taste, readily soluble in water. In solutions of vitamin C is very sensitive to the action of oxygen, breaking even at room temperature, the heat and the action of light. Its destruction is catalyzed by oxidative enzymes and a number of metals (iron, copper, etc.). Ascorbic acid is widely distributed in plant and animal organisms. It participates in oxidation-voostanovitelnyh processes occurring in living cells and related topics. that vitamin C exists in two forms - the actual ascorbic acid and is easily formed during its oxidation, dehydroascorbic acid, which in the recovery again gives ascorbic acid.
Given the lability of ascorbic acid to the temperature change is necessary in food processing to minimize the effect of this factor: To reduce the thermal processing, cooking vegetables by dipping them in boiling water or better yet a couple. A good preservation of vitamin C contributes to acid medium, so in acidic solutions it is retained even after boiling. Preliminary sulfitation and blanching the product before preserving and have a positive impact on the keeping of ascorbic acid. Sulfitation contributes to the preservation of this vitamin in the dried product.

Daily consumption of vitamin C for adults is 70 - 100 mg. Due to the lack of ascorbic acid, especially in spring, spend fortification of several food products such as confectionery, milk and dairy products.
Determination of the mass concentration of ascorbic acid conducted by chemical methods, which are based on its reducing properties.

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