Linked from

The 18 pages that link to Vitamin C, each with the reason it gives.

• AntioxidantBroader topic: It acts as an antioxidant in aqueous environments and can regenerate oxidized vitamin E.

• SauerkrautRelated: Fermented cabbage can contribute vitamin C, a nutrient historically valued in preserved foods.

• ScurvyRelated: Its prolonged absence causes scurvy and undermines collagen maintenance.

• VitaminBroader topic: Severe deficiency causes scurvy, historically common on long sea voyages.

• Vitamin ERelated: Vitamin C can help restore oxidized vitamin E to its active form.

• CabbageRelated: Fresh cabbage supplies vitamin C, while storage and cooking can reduce it.

• Fat-soluble vitaminCompared with: Its water solubility contrasts with the tissue storage of fat-soluble vitamins.

• FlavonoidCompared with: It is often discussed alongside flavonoids as an antioxidant, though it is not a polyphenol.

• EnolRelated: Its enediol motif demonstrates how neighboring groups can stabilize enol-like structures.

• Albert Szent-GyörgyiBroader topic: Szent-Györgyi’s studies of hexuronic acid helped establish its identity as this vitamin.

• Bell pepperRelated: Bell peppers are a dietary source, with amounts varying by color and maturity.

• KetoseRelated: Industrial production of vitamin C can use the ketose sorbose as an intermediate.

• BlueberryRelated: Blueberries provide vitamin C, though they are not among the richest dietary sources.

• CranberryRelated: Cranberries provide vitamin C, though amounts depend on serving and processing.

• James LindBroader topic: Its deficiency explains why citrus fruit prevented and treated scurvy.

• B vitaminsCompared with: It is another water-soluble vitamin, but it is not part of the B-vitamin group.

• Bok choyRelated: Bok choy provides vitamin C alongside its low-energy leafy vegetable profile.

• Fritz Hoffmann-La RocheBroader topic: Roche’s large-scale vitamin C production helped make vitamins a major commercial business.