Vitamin C (Ascorbic Acid)

Vitamin C is ascorbic acid. Vitamin C functions as a strong antioxidant, and functions to alter the charges of metal ions involved in enzymatic reactions, functionally ‘recharging’ or resetting the enzymes. One example of this is collagen synthesis, where vitamin C resets the oxidation state of the copper ion in the enzyme. Vitamin C also affects enzymes responsible for ATP synthesis, makes trace metals more bioavailable (that is, usable by the body), and like other antioxidants, protects cells from free radicals, which cause oxidative damage to cell membranes and DNA. 

The lack of vitamin C causes a condition known as scurvy, which has symptoms such as bleeding gums and easy bruising, due to the inadequate production of collagen. Sailors were notorious for contracting this disease until a British doctor named James Lind made the connection between the consumption of citrus fruit and the prevention of scurvy. This led to the rationing of grog, watered down rum mixed with lime juice, as it was the best way to carry citrus on long voyages without spoilage. Citrus fruits are an excellent source of vitamin C, as are broccoli and strawberries.