Ascorbic acid is vitamin C, an antioxidant nutrient found across a wide range of fruits and vegetables, especially citrus, berries, peppers, and leafy greens. It is necessary for collagen formation, the growth and maintenance of bones and teeth, blood-vessel wall integrity, subcutaneous tissue health, and wound healing; dietary deficiency results in scurvy. In food manufacturing it doubles as an additive: it protects colour and flavour as an antioxidant in beverages, cured meats, and cut produce, and serves as a bakery improver that strengthens gluten networks. Because vitamin C degrades with heat, light, and oxygen, processors design operations to minimise losses and may declare fortification on the label.