![]() Vitamin C is used in the prevention and treatment of a broad spectrum of conditions, including diabetes, atherosclerosis, the common cold, cataracts, glaucoma, macular degeneration, strokes, heart disease, COVID-19, and cancer. In addition, ascorbic acid is vital for developing healthy bones, teeth, gums, ligaments, and blood vessels. It is one of the most important natural antioxidants that chemically binds and neutralises the harmful effects of substances in the environment known as free radicals. Ascorbic acid has numerous metabolic functions, the key one being the body’s primary water-soluble antioxidant. It also works as an enzyme cofactor (co-activator) for various biosynthetic enzymes. It is a powerful antioxidant by protecting macromolecules such as proteins, fats, and DNA from oxidation. Vitamin C has several pivotal physiological functions in the body. ![]() Vitamin C has anti-cancer functions, but also has the potential for use as an epigenetic regulator and immunotherapy enhancer. Fruit juice’s vitamin C is more stable when kept in glass containers as opposed to plastic ones, which have a limited shelf life. ![]() The effect of temperature on vitamin C concentration has been proven. When decreasing the temperature to −18 ☌ in fruit juices stored in glass (plastic) containers, there were losses of vitamin C in 24 h in the range of 1.5–19.6% (3.0–20.0%), in 48 h, 4.5–26.1% (4.5–26.1%), and in three days, 6.0–43.1% (5.8–43.5%) of the value. This study compared storage circumstances (temperature, duration, and packaging type) to determine which variable had the biggest influence on changes in the vitamin C content of juices (grapefruit, mandarin, peach, apple, pear, plum). The content of vitamin C in fruit juices can be lowered by alterations in storage and temperature. ![]()
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