Vitamin C (also known as ascorbic acid and ascorbate) is a vitamin found in various foods and sold as a dietary supplement.[9] It is used to prevent and treat scurvy.[9] Vitamin C is an essential nutrient involved in the repair of tissue and the enzymatic production of certain neurotransmitters.[9][10] It is required for the functioning of several enzymes and is important for immune system function.[10][11] It also functions as an antioxidant.[12]
There is some evidence that regular use of supplements may reduce the duration of the common cold, but it does not appear to prevent infection.[12][13][14] It is unclear whether supplementation affects the risk of cancer, cardiovascular disease, or dementia.[15][16] It may be taken by mouth or by injection.[9]
Vitamin C is generally well tolerated.[9] Large doses may cause gastrointestinal discomfort, headache, trouble sleeping, and flushing of the skin.[9][13] Normal doses are safe during pregnancy.[8] The United States Institute of Medicine recommends against taking large doses.[10]
Vitamin C was discovered in 1912, isolated in 1928, and, in 1933, was the first vitamin to be chemically produced.[17] It is on the World Health Organization’s List of Essential Medicines.[18] Vitamin C is available as an inexpensive generic and over-the-counter medication.[9][19] Partly for its discovery, Albert Szent-Györgyi and Walter Norman Haworth were awarded the 1937 Nobel Prizes in Physiology and Medicine and Chemistry, respectively.[20][21] Foods containing vitamin C include citrus fruits, kiwifruit, guava, broccoli, Brussels sprouts, bell peppers and strawberries.[12] Prolonged storage or cooking may reduce vitamin C content in foods.[12]
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