Vitamin C in fruits and vegetables: stability, processing effects, analytical detection, nutrient interactions, bioavailability, and health implications.

Summary

This narrative review synthesises current knowledge on vitamin C (ascorbic acid and dehydroascorbic acid) in fruits and vegetables, covering its biochemical stability, susceptibility to degradation during processing and storage, and advances in analytical detection techniques. The paper also addresses interactions between vitamin C and other nutrients, factors affecting its bioavailability, and its roles in immune regulation, collagen synthesis, and iron absorption. It is likely to serve as a reference resource for food scientists, nutritionists, and those concerned with dietary adequacy of this micronutrient.

UK applicability

Although not specific to the UK, the findings are broadly applicable to UK dietary recommendations, food processing standards, and public health guidance on fruit and vegetable consumption, particularly in the context of nutrient retention across the supply chain.

Key measures

Ascorbic acid and dehydroascorbic acid content; degradation rates under processing and storage conditions; bioavailability estimates; analytical sensitivity and specificity of detection methods

Outcomes reported

The review examines how vitamin C content in fruits and vegetables is affected by environmental conditions, storage, and processing, and reports on analytical detection methods, nutrient interactions, bioavailability factors, and associated public health implications.

Topic tags