General description

L-ascorbic acid is used as a food additive, browning inhibitor, flavor stabilizer, dough modifier and color stabilizer. Deficiency of ascorbic acid is associated with scurvy. L-ascorbic acid stimulates immune response and is implicated in the synthesis of collagen, carnitine and neurotransmitters.

Application

L-Ascorbic acid has been used:

as a component in osteogenic differentiation medium
in MesenCult medium for the differentiation of bone marrow stromal cells
as a standard for vitamin C assay
to prevent trihalomethanes formation potential (THMFP)

Biochem/physiol Actions

L-Ascorbic acid (L-AA) is a widely available and water-soluble compound. L-AA has an ability to inhibit the corrosion of mild steel.

Ascorbic Acid, also known as Vitamin C, is a six-carbon lactone produced by plants and some animal species but not by humans and other primates. Ascorbic acid functions as an enzymatic cofactor for multiple enzymes, serving as an electron donor for monooxygenases and dioxygenases. Ascorbic acid also functions as a powerful antioxidant, particularly in regards to reactive oxygen species.