Tag: Vitamin c degradation

According to scientific studies, vitamin C, or ascorbic acid, is highly susceptible to degradation, with significant losses occurring due to environmental factors. Ever wondered why the nutritional value of your fruits and vegetables seems to diminish? The answer lies in the instability of this vital nutrient, which is easily affected by its surroundings and storage conditions, explaining why vitamin C content decreases over time.

Boiling vegetables can reduce their vitamin C content by as much as 50% or more, making it one of the most heat-sensitive nutrients. Several vitamins are susceptible to heat degradation, but understanding which vitamin is readily destroyed by exposure to heat is crucial for preserving the nutritional value of your meals. This article will delve into the science behind vitamin loss and provide practical tips for better nutrient retention.

According to manufacturers like Coca-Cola, the parent company of vitaminwater®, an unopened bottle is formulated to be shelf-stable for up to six months and does not require refrigeration. However, this changes drastically once the seal is broken, and proper storage becomes critical.

According to the National Institutes of Health, the stability of vitamin C is affected by factors like oxygen and light. This makes understanding the potency and degradation of vitamin C crucial for health and effectiveness. Here is how to know the percentage of vitamin C in various products and food sources.

Studies have shown that freshly squeezed orange juice can lose a significant portion of its vitamin C, with an average loss of about 37.8% after just 24 hours, even when refrigerated. This rapid nutrient loss impacts how long does vitamin C last in freshly squeezed orange juice.

In copper-contaminated tap water, 35% of added vitamin C can be oxidized in just 15 minutes, with over 90% lost within three hours at room temperature. This statistic illustrates how fast does vitamin C degrade in water, highlighting its fragility when exposed to certain environmental conditions.

According to a 2022 study published in the journal *Nutrients*, cooking leafy green vegetables by steaming or boiling can cause up to a 99% reduction in vitamin C concentration. The vitamin that is most readily destroyed by storage in cooking is Vitamin C, known scientifically as ascorbic acid. Its water-soluble nature and sensitivity to heat and oxygen make it highly susceptible to degradation during food preparation and storage.