This document provides an overview of vitamin C, including its classification, sources, biochemical functions, structure, deficiency, treatment, and references. It begins with an introduction that defines vitamins and classifies vitamin C as a water-soluble vitamin. It then discusses vitamin C's sources from citrus fruits to leafy greens, its roles in collagen formation, iron absorption, and as an antioxidant. The document also outlines signs of vitamin C deficiency including delayed wound healing and scurvy. It concludes with sections on treatment and references used.

1. Prepared By :-
Gangadiya Dhruti R.
F.Y.M.sc (Microbiology)

2. CONTENT:-
1. Introduction
2. History
3. Sources
4. Biochemical Function
5. Structure
6. Deficiency
7. Treatment
8. References

3. INTRODUCTION
What are vitamins ?
Classification:-
1.Fat soluble
2.Water soluble

5. INTRODUCTION
• Two forms of vitamin C
• Destroyed by oxygen, alkali, and high
temperature.
• Synthesize
• General function
• High doses used in treatment of cancer.

6. INTRODUCTION
oHow much vitamin C need?
• 75 mg for females.
• 110 mg for smoker females
• 90 mg for male
• 125 mg for smoker male

7. INTRODUCTION
oBenefits of vitamin C :-
• Antioxidant capabilities
• Reduces risk of heart disease
• It may slow cancer growth
• Reduces the risk of Alzheimer’s disease
• Promotes the cardiovascular health

8. INTRODUCTION
oIn whom the risk of deficiency is
mostly occur
• Smoke
• Don’t eat many fruits or vegetables
• Take some medication like as Aspirin

9. INTRODUCTION
oWho shouldn’t use vitamin C tablets
?
• Blood pressure patients
• People on blood thinning medication
• People using insulin
• Pregnant women
• Breast feeding women

10. INTRODUCTION
oSide effect to take too much vitamin
C:-
• Diarrhea
• Dizziness
• Dehydration
• It may increase the risk of developing kidney
stone

11. HISTORY

12. SOURCES
• Citrus fruits
• Green Peppers
• Red peppers
• Strawberries
• Tomatoes
• Broccoli
• Leaf vegetables
• Kiwi

14. VITAMIN C CONTENT
Sources Amounts
Amla 600-700 mg/100g
Guava 200-300 mg/100g
Papaya 55-60 mg/100g
Orange 30 mg/100g
Lemon 40-50 mg/100g
Tomato 25-30 mg/100g
Palak leaves 30 mg/100g

15. BIOCHEMICAL FUNCTION
1.Collagen formation

16. 2. Tryptophan metabolism

17. 3.TYROSINE METABOLISM

18. BIOCHEMICAL FUNCTION
4.Bone formation
5.Iron and hemoglobin metabolism
6.Folic acid metabolism
7.Peptide hormone synthesis
8.Synthesis of corticosteroid hormone
9.Sparing action of other vitamins
10.Immunological function
11.Preventive action on cataract
12.Preventive action on chronic disease

19. STRUCTURE
• The structure of ascorbic acid is the derivative
of the hexose sugar.
• Ascorbic acid is small molecule as compared
with DNA, RNA, and protein.
• There are double bond present between C2
and C3.

20. DEFICIENCY
 Delayed wound healing
 End of bone growth
 Anemia

21. Scurvy

22. Tender bones

23. Edematous swellings

24. Petechial hemorrhages

25. Bleeding gums

26. Sicca syndrome

27. Pyrexia

28. TREATMENT

29. REFERENCES
• Biochemistry third edition:-
U.Satyanarayan
• Biochemistry fifth edition:-
Lubert Stryer
• Fundamental of biochemistry:-
J.L. Jain
• www.ncbi.nlm.nih.gov
• www.wikipedia.org
• Google images