Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits and vegetables, also sold as a dietary supplement and as a topical 'serum' ingredient to treat melasma (dark pigment spots) and wrinkles on the face. It is used to prevent and treat scurvy. Vitamin C is an essential nutrient involved in the repair of tissue, the formation of collagen, and the enzymatic production of certain neurotransmitters. It is required for the functioning of several enzymes and is important for immune system function. It also functions as an antioxidant. Most animals are able to synthesize their own vitamin C. However, apes (including humans) and monkeys (but not all primates), most bats, some rodents, and certain other animals must acquire it from dietary sources.

Vitamin C

Clinical data
Pronunciation	/əˈskɔːrbɪk/, /əˈskɔːrbeɪt, -bɪt/
Trade names	Ascor, Cevalin, others
Other names	l-ascorbic acid, ascorbic acid, ascorbate
AHFS/Drugs.com	Monograph
MedlinePlus	a682583
License data	US DailyMed: Ascorbic_acid
Routes of administration	By mouth, intramuscular (IM), intravenous (IV), subcutaneous
ATC code	A11GA01 (WHO) A11GB01 (WHO) G01AD03 (WHO) S01XA15 (WHO)
Legal status
Legal status	AU: Unscheduled UK: POM (Prescription only) / GSL US: ℞-only / OTC/ Dietary Supplement
Pharmacokinetic data
Bioavailability	Rapid and complete
Protein binding	Negligible
Elimination half-life	Varies according to plasma concentration
Excretion	Kidney
Identifiers
IUPAC name l-threo-Hex-2-enono-1,4-lactone or (R)-3,4-Dihydroxy-5-((S)- 1,2-dihydroxyethyl)furan-2(5H)-one
CAS Number	50-81-7 Y as salt: 134-03-2 Y
PubChem CID	54670067 as salt: 23667548
IUPHAR/BPS	4781
DrugBank	DB00126 Y as salt: DB14482 Y
ChemSpider	10189562 Y as salt: 16736174 Y
UNII	PQ6CK8PD0R as salt: S033EH8359 Y
KEGG	D00018 Y as salt: D05853 Y
ChEBI	CHEBI:29073 Y as salt: CHEBI:113451 Y
ChEMBL	ChEMBL196 Y as salt: ChEMBL591665 Y
NIAID ChemDB	002072
PDB ligand	ASC (PDBe, RCSB PDB)
E number	E300 (antioxidants, ...)
CompTox Dashboard (EPA)	DTXSID5020106
ECHA InfoCard	100.000.061
Chemical and physical data
Formula	C6H8O6
Molar mass	176.124 g·mol−1
3D model (JSmol)	Interactive image
Density	1.694 g/cm3
Melting point	190 to 192 °C (374 to 378 °F) (some decomposition)
Boiling point	552.7 °C (1,026.9 °F)
SMILES OC[C@H](O)[C@H]1OC(=O)C(O)=C1O
InChI InChI=1S/C6H8O6/c7-1-2(8)5-3(9)4(10)6(11)12-5/h2,5,7-10H,1H2/t2-,5+/m0/s1 Y Key:CIWBSHSKHKDKBQ-JLAZNSOCSA-N Y
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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. It is unclear whether supplementation affects the risk of cancer, cardiovascular disease, or dementia. It may be taken by mouth or by injection.

Vitamin C is generally well tolerated. Large doses may cause gastrointestinal discomfort, headache, trouble sleeping, and flushing of the skin. Normal doses are safe during pregnancy. The United States Institute of Medicine recommends against taking large doses.

Vitamin C was discovered in 1912, isolated in 1928, and, in 1933, was the first vitamin to be chemically produced. It is on the World Health Organization's List of Essential Medicines. Vitamin C is available as an inexpensive generic and over-the-counter medication. Partly for its discovery, Albert Szent-Györgyi and Walter Norman Haworth were awarded the 1937 Nobel Prizes in Physiology and Medicine and Chemistry, respectively. Foods containing vitamin C include citrus fruits, kiwifruit, guava, broccoli, Brussels sprouts, bell peppers, potatoes, and strawberries. Prolonged storage or cooking may reduce vitamin C content in foods.