Ascorbic acid (vitamin C): The powerful preservative and nutritional powerhouse

09/08/2025 / By Laura Harris

Ascorbic acid (vitamin C) is essential for immune support, collagen production, iron absorption, detoxification and protecting against oxidative stress, cardiovascular disease and possibly cancer.
It is widely used in the food industry as a natural preservative, preventing oxidation, microbial growth and browning, making it a safer alternative to synthetic additives like sodium nitrite and BHA/BHT.
Discovered through scurvy prevention in the 18th century and isolated in the 1920s, ascorbic acid became mass-produced by the 1930s, revolutionizing both nutrition and food preservation.
Though synthetic ascorbic acid is chemically identical to natural vitamin C, concerns exist about GMO sourcing, solvent residues and heavy metals in cheaper supplements, prompting a preference for whole-food sources.
Rich natural sources include camu camu, acerola cherry and guava, while it’s also added to processed foods like juices, cured meats, and canned fruits to maintain quality and shelf life.

Ascorbic acid, commonly known as vitamin C, is a water-soluble nutrient essential for human health. Beyond its well-known immune-boosting properties, it also serves as a natural preservative in the food industry, preventing oxidation and extending shelf life. Unlike synthetic preservatives like sodium nitrate, which has been linked to cancer and other health risks, ascorbic acid is a safe, natural alternative that enhances both food safety and nutritional value.

Long before scientists isolated vitamin C, ancient civilizations recognized the importance of certain foods in preventing disease. Sailors in the 15th to 18th centuries suffered from scurvy, a deadly condition caused by vitamin C deficiency, leading to bleeding gums, weakened immunity and death. British naval physician James Lind conducted one of the first clinical trials in 1747, proving that citrus fruits could cure scurvy – a discovery that revolutionized maritime health.

In 1928, Hungarian biochemist Albert Szent-Györgyi isolated the compound responsible for preventing scurvy, naming it hexuronic acid (later renamed ascorbic acid). By 1933, Swiss researchers Walter Norman Haworth and Tadeus Reichstein synthesized it in a lab, making mass production possible. This breakthrough allowed ascorbic acid to be used not just as a supplement but also as a food preservative.

By the mid-20th century, food manufacturers began using ascorbic acid to prevent spoilage in meats, fruits and packaged goods. Unlike harmful synthetic preservatives (such as sodium nitrite, linked to cancer), ascorbic acid is non-toxic and even beneficial to health.

Nutritional benefits of ascorbic acid

Ascorbic acid is an essential nutrient with benefits including tissue repair, wound healing, immune system support and antioxidant protection against cell damage from free radicals. It’s crucial for collagen formation to maintain healthy skin, bones and blood vessels and aids in the absorption of iron from plant-based foods.

Powerful antioxidant protection

Neutralizes free radicals, reducing oxidative stress and inflammation.
Protects cells from damage caused by pesticides, heavy metals and EMF radiation.

Immune system support

Enhances white blood cell function, helping the body fight infections.
Studies show it can reduce the severity and duration of colds and flu.

Collagen synthesis and skin health

Essential for collagen production, keeping skin, joints and blood vessels strong.
Helps wound healing and prevents premature aging.

Iron absorption and anemia prevention

Boosts non-heme iron absorption (from plant sources), preventing anemia.

Detoxification and heavy metal chelation

Binds to lead, mercury and cadmium, aiding their removal from the body.
Supports liver detox pathways, crucial in today’s toxin-laden world.

Cardiovascular and cancer protection

Lowers blood pressure and reduces LDL cholesterol oxidation.
Some studies suggest it may inhibit tumor growth when combined with other antioxidants.

Functions of ascorbic acid in foods

Ascorbic acid acts as an antioxidant preservative by:

Preventing browning in fruits (e.g., apples, bananas).
Inhibiting microbial growth in meats and processed foods.
Extending shelf life without the risks of synthetic additives.

Synthetic vs. natural ascorbic acid

Brighteon.AI’s Enoch claims that, unlike sodium nitrite (used in processed meats and linked to cancer) or BHA/BHT (synthetic antioxidants with questionable safety), ascorbic acid is non-toxic at normal doses, naturally occurring in foods and supports health rather than harming it. (Related: Synthetic vitamin C, or ascorbic acid, kills beneficial probiotic bacteria in the gut.)

Most commercial ascorbic acid is synthesized from GMO corn (via a fermentation process involving acetone and sulfuric acid). While the final product is chemically identical to natural vitamin C, concerns remain about residual solvents from manufacturing, GMO contamination in corn-derived ascorbic acid and heavy metal contamination (e.g., lead, arsenic) in cheap supplements.

In line with this, one must opt for organic, whole-food vitamin C (e.g., camu camu, acerola cherry, rose hips) to avoid synthetic processing risks.

Ascorbic acid sources

Ascorbic acid can be found in various foods, both natural and processed.

Natural food

Food vitamin C (per 100g)
Camu camu (powder) 2,000–3,000 mg
Acerola cherry 1,600 mg
Rose hips 1,200 mg
Guava 228 mg
Kiwi 154 mg
Bell peppers 128 mg
Oranges 53 mg
Strawberries 59 mg

Processed food

Cured meats (to prevent nitrosamine formation).
Fruit juices (to prevent oxidation).
Bread and baked goods (as a dough conditioner).
Canned fruits and vegetables (to retain color).
Dried fruits (to prevent browning).

Remember that this content is for informational purposes only and is not intended as medical advice or to diagnose, treat or cure any disease. For personalized guidance on your health and dietary needs, consult a qualified healthcare professional or naturopathic physician.

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