Functions: Vitamin C is important for the production of collagen,
connective tissue and protein fibres that give strength to our teeth and gums,
muscles, blood vessels and skin. In the immune system, vitamin C helps the
white blood cells to fight infection. It helps the body to absorb iron. Iron
is needed to make haemoglobin, the red pigment in the blood which transports
oxygen from the lungs to the rest of the body.
Research has indicated a role in a wide range of other functions such as the
synthesis of hormones and neurotransmitters, and the immune system. It is
believed that the so called 'antioxidant' properties of vitamin C help protect
the body from the harmful effects of too many free radicals. These are
potentially damaging molecules in our bodies that may harm healthy cells.
Together with vitamin A and vitamin E it forms the trio of antioxidant
vitamins now believed to have a preventive effect on degenerative diseases
such as cardiovascular disease and cancer. Vitamin C is also commonly used as
a natural antioxidant, i.e. it prevents spoilage of foods and beverages by
oxygen in the air.
Deficiency: The early symptoms of beginning vitamin C deficiency are
fatigue, lassitude, loss of appetite, drowsiness and insomnia, feeling
run-down, irritability, low resistance to infections. Severe deficiency causes
a weakening of these tissues (scurvy), resulting in capillary bleeding. Fish,
like humans, are dependent on a vitamin C supply via the diet. The other
food-producing animals are able to synthesize vitamin C themselves. However,
under conditions of stress, this production may not be sufficient to support
optimum health and performance.
Product forms: DSM forms of vitamin C include ascorbic acid in various
forms, coated forms, sodium ascorbate, calcium ascorbate, ascorbyl palmitate
and ascorbic acid phosphate, an especially stable form for use in aggressively
produced feeds.
