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Vitamin C is a dietary essential for only a few species, including humans. Vitamin C is the generic descriptor for all compounds exhibiting qualitatively the biological activity of ascorbic acid. For animals that cannot synthesize vitamin C, the best dietary sources are fruits and vegetables. Vitamin C is absorbed through both active and passive transport. It functions as a water-soluble antioxidant and as an enzyme cosubstrate. It quenches free radicals and reduces the formation of reactive oxygen species to protect cellular macromolecules and recycle vitamin E. It enhances the utilization of dietary iron. As a cosubstrate, it functions in the synthesis of collagen and neurotransmitters. Vitamin C deprivation impairs vascular and immune functions. Frank deficiency results in scurvy, which is manifest by poor appetite, hemorrhaging, impaired wound healing, muscle atrophy, joint pain, and neuropsychiatric changes.
Vitamin E is the generic descriptor for all tocopherol and tocotrienol derivatives exhibiting the biological activity of α-tocopherol. It has a fundamental role in all cells as a biological antioxidant protecting against lipid peroxidation by scavenging of free radicals. It functions as a modulator of cell signaling and gene expression, has antiinflammatory effects, and functions in enzyme regulation and gene expression. The vitamers E are fat-soluble and require micellar solubilization for absorption. The primary dietary sources of vitamin E are vegetable oils, seeds, and cereal grains. Frank vitamin E deficiency is not common in humans and is manifest clinically as hemolytic anemia.
