L(+)-Ascorbic acid ≥98%

L-Ascorbic Acid is used as an Antimicrobial and Antioxidant in foodstuffs. Reductant for the isolation of chloroplasts. It has an effect on the nonspecific immune system. Preserves nitric oxide (NO) which may help prevent endothelial dysfunction. It also helps prevent and reverse the oxidative damage done to proteins and lipids as a result of cigarette smoke.

L-Ascorbic acid, free acid protects cells against the damaging effects of radiation and oxygen radicals. L-Ascorbic acid increases the rate of mineralisation in osteoblasts. L-Ascorbic Acid is involved in hydroxylation of proline and lysine. L-Ascorbic Acid is a calcium channel protein inhibitor and reduces Na⁺/Ca²⁺ exchange in cultured astrocytes. L-Ascorbic acid modulates cyclic nucleotide levels in B and T cells inhibits apoptosis in cultured rat ovarian follicles.

Soluble in alcohol, water (1 g/3 ml; 80% w/v at 100 °C; 40% w/v at 45 °C), absolute ethanol (1 g/50 ml), glycerol (1 g/100 ml), or propylene glycol (1 g/20 ml); insoluble in ether, chloroform, benzene, petroleum ether, oils, fats, fat solvents.

Aqueous solutions are rapidly oxidised by air; the reaction is accelerated by alkalies, iron, and copper.