Description

• General description: L-Ascorbic acid, also known as vitamin C, is a water-soluble vitamin.[1] It is naturally present in a variety of foods such as citrus fruits and vegetables. It is present only in minimal amount in milk.[2]
• Application: L-Ascorbic acid has been used as an antioxidant supplement in incubation solution for dissected and sliced brain sections.[3][4] It has also been used as a supplement in phosphate-buffered saline (PBS) wash buffer during oxidative GFP chromophore formation.[5]
• Biochem/physiol Actions: L-Ascorbic acid (Vitamin C) acts as a potential anti-oxidant[6] and reducing agent.[7] It prevents bacterial mutagenesis induced by N-nitroso compounds.[8] In plants, vitamin C elicits several cellular processes such as growth, apoptosis, pathogen responses, hormone responses, flowering and senescence, and protection against environmental stresses. [7] Vitamin C deficiency is associated with the development of scurvy, prominent - gingivitis, perifollicular hemorrhages, poor wound healing, petechiae and ecchymosis.[2]
• Other Notes: Denaturation of proteins[9]; Dimeric association of E. coli RNA polymerase α subunits, studied by cleavage of single cysteine α subunits conjugated to Fe-BABE[10].