This is a water-soluble vitamin that is called antiscorbutic because it is supposed to prevent and remedy scurvy or scrobutus. Water Soluble C, (anti-scorbutic) is found chiefly in fresh fruits and in lesser degree in raw vegetables. Lack of it produces:
1. Swelling and tenderness-of joints.
2. Spongy, hemorrhagic and painful condition of gums.
3. The teeth become loose.
4. Swelling of the ribs and fracture at junctions of bones and cartilages.
Unlike most vitamins, more of this vitamin is required by adults than by children. More is also required during pregnancy and lactation. For a change, the "authorities" discover this vitamin in plant foods--the sole source of all vitamins. Citrus fruits are emphasized as sources although all leafy plants, all growing leaves, green and red peppers, etc., are well-supplied with C. Apples and potatoes have a fair share of them also.
Ascorbic acid is destroyed by heating, drying, salting, contact with air and is deteriorated by prolonged storage, due to oxidation. Raw cabbage contains about twenty times as much of C as when it has been boiled in water in the usual manner. Baking soda or other alkalies used in cooking hastens the destruction of the vitamin. Since C is soluble in water it is leached out when vegetables are cooked in water.