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维生素C是一种抗坏血病的因子,因具有酸性,所以又称抗坏血酸。它是人体所需的一种重要维生素之一。从生理功能上讲,它具有预防坏血病,促进伤口愈合;增强机体免疫力;对化学毒物和细菌毒素具有解毒作用;促进铁和钙的吸收等作用。根据近年来的研究报告,维生素C还具有防止动脉粥样硬化、预防感冒、治疗缺铁性贫血、提高应激能力以及抗癌等多方面的功效。人体不能合成维生素C,也没有明显的贮存能力,当维生素C在组织中呈饱和状态后,其余部分均从尿、汗中排出,所以每天都需要补充。但是,维生素C性质特殊,它是所有维生素中最不稳定的一种。除在酸性条件下稳定外,对热、碱、氧都不稳定,特别是和铜、铁金属元素接触时破坏更快。因此,我国营养学会提出,成年人每人口供给量为60毫克。那么,怎样才能提高食物中维生素C的利用率呢?
Vitamin C is a factor of anti-scurvy, because of its acidity, so called ascorbic acid. It is one of the important vitamins needed by the body. From the physiological point of view, it has to prevent scurvy and promote wound healing; enhance immunity; chemical toxins and bacterial toxins have detoxification effect; promote the absorption of iron and calcium and so on. According to recent research reports, vitamin C also has the effect of preventing atherosclerosis, preventing colds, treating iron deficiency anemia, improving stress ability and anti-cancer. The body can not synthesize vitamin C, there is no obvious storage capacity, when the vitamin C in the tissue was saturated, the rest are discharged from the urine, sweat, so every day need to be added. However, the special nature of vitamin C, it is the most unstable of all kinds of vitamins. In addition to being stable under acidic conditions, it is unstable to heat, alkalis and oxygen, especially when it is in contact with copper and iron metal elements. Therefore, our institute of nutrition put forward that adult population supply is 60 milligrams per person. So, how can we improve the utilization of vitamin C in food?