User:Mr. Ibrahem/Vitamin C
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Clinical data | |
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Other names | l-ascorbic acid, ascorbic acid, ascorbate |
AHFS/Drugs.com | Monograph |
MedlinePlus | a682583 |
License data | |
Pregnancy category |
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Routes of administration | By mouth, IM, IV, subQ |
Drug class | Vitamin |
Legal status | |
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Pharmacokinetic data | |
Bioavailability | Rapid and complete |
Protein binding | Negligible |
Elimination half-life | Varies according to plasma concentration |
Excretion | Kidney |
Identifiers | |
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Chemical and physical data | |
Formula | C6H8O6 |
Molar mass | 176.12 g·mol−1 |
3D model (JSmol) | |
Density | 1.694 g/cm3 |
Melting point | 190–192 °C (374–378 °F) (some decomposition)[2] |
Boiling point | 552.7 °C (1,026.9 °F) [3] |
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Vitamin C, also known as ascorbic acid and ascorbate, is a vitamin found in various foods and sold as a dietary supplement.[4] It is used to prevent and treat scurvy.[4] Vitamin C is an essential nutrient involved in the repair of tissue and the enzymatic production of certain neurotransmitters.[4][5] It is required for the functioning of several enzymes and is important for immune system function.[5][6] It also functions as an antioxidant.[7]
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.[7][8][9] It is unclear whether supplementation affects the risk of cancer, cardiovascular disease, or dementia.[10][11] It may be taken by mouth or by injection.[4]
Vitamin C is generally well tolerated.[4] Large doses may cause gastrointestinal discomfort, headache, trouble sleeping, and flushing of the skin.[4][8] Normal doses are safe during pregnancy.[1] The United States Institute of Medicine recommends against taking large doses.[5]
Vitamin C was discovered in 1912, isolated in 1928, and in 1933, was the first vitamin to be chemically produced.[12] It is on the World Health Organization's List of Essential Medicines.[13] Vitamin C is available as an inexpensive generic and over-the-counter medication.[4][14][15] Partly for its discovery, Albert Szent-Györgyi and Walter Norman Haworth were awarded the 1937 Nobel Prizes in Physiology and Medicine and Chemistry, respectively.[16][17] Foods containing vitamin C include citrus fruits, kiwifruit, guava, broccoli, Brussels sprouts, bell peppers and strawberries.[7] Prolonged storage or cooking may reduce vitamin C content in foods.[7]