Vitamin C, also known as ascorbic acid, is a water-soluble vitamin that dissolves in water and is delivered to the body’s tissues. However, it is not well stored in the body and must be consumed daily through food or supplements. Even before its discovery in 1932, nutrition experts recognized that something in citrus fruits could prevent scurvy, a disease that killed millions of sailors between 1500 and 1800.

Vitamin C plays a crucial role in controlling infections and healing wounds. It is also a powerful antioxidant that can neutralize harmful free radicals. The vitamin is needed to make collagen, a fibrous protein found in connective tissue that is woven throughout various systems in the body, including the nervous, immune, bone, cartilage, and blood systems. Vitamin C also helps make several hormones and chemical messengers used in the brain and nerves.

Due to its function as an antioxidant and its role in immune function, vitamin C has been promoted as a means to help prevent and treat numerous health conditions. This includes cancer (both prevention and treatment), cardiovascular disease, age-related macular degeneration (AMD) and cataracts, and the common cold.

In terms of cancer prevention, epidemiological evidence suggests that higher consumption of fruits and vegetables is associated with lower risk of most types of cancer. This may be due in part to their high vitamin C content. Vitamin C can limit the formation of carcinogens such as nitrosamines in vivo, modulate immune response, and possibly attenuate oxidative damage that can lead to cancer through its antioxidant function.

Most case-control studies have found an inverse association between dietary vitamin C intake and cancers of the lung, breast, colon or rectum, stomach, oral cavity, larynx or pharynx, and esophagus. Additionally, plasma concentrations of vitamin C are lower in people with cancer than in healthy controls.

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