enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Chemistry of ascorbic acid - Wikipedia

   en.wikipedia.org/wiki/Chemistry_of_ascorbic_acid

   Ascorbic acid is an organic compound with formula C 6 H 8 O 6, ... Deficiency of vitamin C causes ... As a result, it is an equally effective food antioxidant, and is ...

3. Vitamin C - Wikipedia

   en.wikipedia.org/wiki/Vitamin_C

   Vitamin C dietary supplements are available as tablets, capsules, drink mix packets, in multi-vitamin/mineral formulations, in antioxidant formulations, and as crystalline powder. [40] Vitamin C is also added to some fruit juices and juice drinks. Tablet and capsule content ranges from 25 mg to 1500 mg per serving.

4. Antioxidant - Wikipedia

   en.wikipedia.org/wiki/Antioxidant

   Antioxidant activity could be measured simply by placing the fat in a closed container with oxygen and measuring the rate of oxygen consumption. However, it was the identification of vitamins C and E as antioxidants that revolutionized the field and led to the realization of the importance of antioxidants in the biochemistry of living organisms.

5. Dehydroascorbic acid - Wikipedia

   en.wikipedia.org/wiki/Dehydroascorbic_acid

   Dehydroascorbic acid (DHA) is an oxidized form of ascorbic acid (vitamin C). It is actively imported into the endoplasmic reticulum of cells via glucose transporters. [1] It is trapped therein by reduction back to ascorbic acid by glutathione and other thiols. [2]

6. Sodium ascorbate - Wikipedia

   en.wikipedia.org/wiki/Sodium_ascorbate

   Sodium ascorbate is one of a number of mineral salts of ascorbic acid (vitamin C). The molecular formula of this chemical compound is C 6 H 7 NaO 6. As the sodium salt of ascorbic acid, it is known as a mineral ascorbate. It has not been demonstrated to be more bioavailable than any other form of vitamin C supplement. [2]

7. List of antioxidants in food - Wikipedia

   en.wikipedia.org/wiki/List_of_antioxidants_in_food

   This is a list of antioxidants naturally occurring in food. Vitamin C and vitamin E – which are ubiquitous among raw plant foods – are confirmed as dietary antioxidants, whereas vitamin A becomes an antioxidant following metabolism of provitamin A beta-carotene and cryptoxanthin.