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95212

Sigma-Aldrich

L-Ascorbic acid

tested according to Ph. Eur.

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Synonym(s):
Acidum ascorbicum, L-Threoascorbic acid, Antiscorbutic factor, Vitamin C
Empirical Formula (Hill Notation):
C6H8O6
CAS Number:
Molecular Weight:
176.12
Beilstein/REAXYS Number:
84272
EC Number:
MDL number:
PubChem Substance ID:
NACRES:
NA.21

biological source

synthetic

Quality Level

agency

USP/NF
tested according to Ph. Eur.

assay

99.0-100.5%

form

solid

color

white to off-white

pH

1.0-2.5 (25 °C, 176 g/L in water)

mp

190-194 °C (dec.)

solubility

water: soluble 176 g/L at 20 °C

SMILES string

OC([C@]([C@@H](O)CO)([H])O1)=C(O)C1=O

InChI

1S/C6H8O6/c7-1-2(8)5-3(9)4(10)6(11)12-5/h2,5,7-10H,1H2/t2-,5+/m0/s1

InChI key

CIWBSHSKHKDKBQ-JLAZNSOCSA-N

Gene Information

human ... SLC23A2(9962)

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This Item
A2218A596095210
L-Ascorbic acid tested according to Ph. Eur.

95212

L-Ascorbic acid

-
L-Ascorbic acid meets USP testing specifications

A2218

L-Ascorbic acid

-
L-Ascorbic acid BioXtra, ≥99.0%, crystalline

A5960

L-Ascorbic acid

Premium Grade
L-Ascorbic acid puriss. p.a., ≥99.0% (RT)

95210

L-Ascorbic acid

-
biological source

synthetic

biological source

synthetic

biological source

-

biological source

synthetic (Organic)

form

solid

form

solid

form

crystalline

form

powder or crystals (possibly with chunks)

solubility

water: soluble 176 g/L at 20 °C

solubility

water: soluble 176 g/L at 20 °C

solubility

H2O: 0.5 M, clear, colorless

solubility

H2O: 50 mg/mL at 20 °C, clear, almost colorless

color

white to off-white

color

-

color

white to off-white

color

white to off-white

mp

190-194 °C (dec.)

mp

190-194 °C (dec.)

mp

190-194 °C (dec.)

mp

190-194 °C (dec.)

General description

L-Ascorbic acid is the most biologically active form of ascorbic acid. It is hydrophilic and an unstable compound. L-Ascorbic acid contains a six-carbon lactone produced by plants and some animal species but not by humans and other primates. Ascorbic acid, also referred to as Vitamin C, is a water-soluble vitamin. Ascorbic acid carries a neutral charge, which gets converted to ascorbate by protonation. Vitamin C is a part of citrus fruits, such as broccoli, strawberries, turnip.

Biochem/physiol Actions

L-Ascorbic acid functions according to its oxido-reduction property. It is a co-factor for hydroxylation. The biochemical actions of L-ascorbic acid is dependent on the activity of monoxygenase. It is involved in carnitine, collagen synthesis and production of neurotransmitters. Vitamin C exhibits anti-oxidant properties. Vitamin C plays a role in providing protection against photoaging and anti-aging effect. Deficiency of vitamin C leads to scurvy, bleeding gums, poor wound healing, anemia and muscle degeneration.
Ascorbic Acid, also known as Vitamin C, is a six-carbon lactone produced by plants and some animal species but not by humans and other primates.

Storage Class

11 - Combustible Solids

wgk_germany

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)


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Topical vitamin C and the skin: mechanisms of action and clinical applications
Al-Niaimi F and Chiang N Y Z
The Journal of Clinical and Aesthetic Dermatology, 10(7), 14-14 (2017)
Vitamin C in health and disease: its role in the metabolism of cells and redox state in the brain
Figueroa M R and Rivas A S
Frontiers in Physiology, 6(4), 397-397 (2015)
Vitamin C in disease prevention and cure: an overview
Chambial S, et al.
Indian Journal of Clinical Biochemistry : IJCB, 28(4), 314-328 (2013)
Takashi Yoshida et al.
Nature chemical biology, 2(11), 596-607 (2006-09-26)
Transient receptor potential (TRP) proteins form plasma-membrane cation channels that act as sensors for diverse cellular stimuli. Here, we report a novel activation mechanism mediated by cysteine S-nitrosylation in TRP channels. Recombinant TRPC1, TRPC4, TRPC5, TRPV1, TRPV3 and TRPV4 of
Marc P Bradshaw et al.
Critical reviews in food science and nutrition, 51(6), 479-498 (2011-09-21)
Extensive reviews of research are available on the use of ascorbic acid, and its consequent degradation pathways, in physiological conditions or food matrices. However, very little information can be found for wine-related systems. This review highlights the relevant chemistry and

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