Ascorbic acid is vitamin C, one of the essential water-soluble nutrients that your body requires daily. According to the Office of Dietary Supplements, most Americans obtain enough vitamin C through dietary source, but certain factors can inhibit your ability to absorb and utilize vitamin C.
Functions of Ascorbic Acid
Ascorbic acid has antioxidant effects, meaning it helps to neutralize damaging compounds called free radicals. Ascorbic acid also helps bolster immune system function and is a key component of collagen, a structural element of both soft tissue and bone. Your brain function and mood also depend on vitamin C, as these characteristics are governed by neurotransmitters that are synthesized using vitamin C.
History
The effects of vitamin C deficiency, also known as scurvy, were recorded as far back as 1,500 B.C. in ancient Egypt, according to Professor Jonathan Lamb of Vanderbilt University. Sailors on long sea journeys in the 16th through 18th centuries often fell prey to this condition, due to lack of access to foods containing vitamin C. The British Royal Navy took years of persuading before providing their sailors access to citrus fruit when travelling overseas. A doctor named James Lind succeeded, after 41 years of trying, to get the Navy to adopt this practice. The British Navy's use of lime juice resulted in a new nickname for British sailors: "limeys."
Effects of Deficiency
Scurvy can be fatal, according to the Linus Pauling Institute, but all it takes to avoid it is a consistent dose of vitamin C. Scurvy causes you to bruise and bleed easily. Your hair and teeth may fall out and your joints may swell and ache. This occurs when you have insufficient vitamin C to support collagen synthesis because your blood vessels, bone and connective tissue begin to deteriorate.
Causes of Deficiency
Some people require more vitamin C than others due to environmental factors such as exposure to cigarette smoke. Some other people don't absorb nutrients efficiently, due to malabsorption syndromes, cancer or kidney disease. These people may not be able to access the dietary vitamin C they consume. A third group, and the most rare in the United States, consists of those who simply don't consume enough vitamin C. This is rare in most developing countries, as many foods are fortified with vitamin C, but the Office of Dietary Supplements notes that infants who are fed boiled cow's milk may be at risk, due to the low vitamin C content left after milk is boiled.
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