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Bioavailability and Bioactivity of Vitamin C - A Review
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| Author:
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EDY SUBROTO, NUR’ALIFIA GARDIANTINI PUTRI, FANI RIZKI RAHMANI, ANEU FEBRI NURAMALIA, DAFFA ALFHIAN MUSTHAFA
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| Abstract:
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Vitamin C is a water-soluble vitamin and acts as an antioxidant and free radical scavenger, which can be used as one of the cheapest drugs that can protect humans from infection, cancer, autoimmune diseases, and toxification. Many sources of vitamin C are found, especially in vegetables and fruits. Vitamin C that enters the body is affected by its bioavailability and bioactivity. Factors that can affect the bioavailability and bioactivity of vitamin C are pH, the interaction of other organic compounds, interaction with minerals, oxygen, type of processing, and lifestyle. However, vitamin C is the most volatile vitamin, easily degraded by temperature, humidity, and oxygen during processing or storage. This can be an obstacle because it results in decreased efficiency and affects the bioavailability and bioactivity of vitamin C. There are a number of common attempts to improve the bioavailability and bioactivity of vitamin C, including the encapsulation process, the use of antioxidants, and the use of emulsions. This review is expected to serve an overview of the preparation of foods, supplements, or drugs containing vitamin C, which have optimal bioavailability and bioactivity.
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| Keyword:
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Bioavailability, bioactivity, vitamin C, antioxidants, encapsulation
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| EOI:
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-
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| DOI:
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https://doi.org/10.31838/ijpr/2021.13.02.036
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| Download:
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Request For Article
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