Ascorbic acid is something which many of us consume virtually every day. By what name is ascorbic acid better known?

The chemical name for one of the most familiar essential nutrients is derived from its ability to combat a dreaded disease. "Ascorbic acid" gets its name from "a scorbutus," which means "without scurvy." For centuries, scurvy plagued sailors and others who went for long periods without fresh fruits and vegetables, causing fatigue, gum disease, and poor wound healing. It wasn't known at the time, but the missing ingredient in their diet was this vital compound, a water-soluble vitamin that our bodies cannot produce on their own.

The substance responsible for preventing scurvy was first isolated in the 1930s by Hungarian biochemist Albert Szent-Györgyi. He initially called it hexuronic acid but later renamed it ascorbic acid to reflect its anti-scurvy properties. This groundbreaking work, which laid the foundations of modern nutrition, earned him the Nobel Prize in Physiology or Medicine in 1937.

Today, we know that this nutrient does more than just prevent scurvy. It is a powerful antioxidant that is crucial for the growth and repair of all body tissues, helping to form collagen for skin and bones, and supporting the immune system. Thankfully, it is readily available in a wide variety of foods, most famously in citrus fruits, but also in peppers, strawberries, broccoli, and even potatoes.