Vitamin C contributing to the more severe symptoms of scurvy. More generally, the biochemical role of vitamin C is to act as an antioxidant (a reducing agent) by donating electrons to various enzymatic and non-enzymatic reactions. Doing so converts vitamin C to an oxidized state - either as semidehydroascorbic acid or dehydroascorbic acid. These compounds can be restored to a reduced state by glutathione and NADPH-dependent enzymatic mechanisms. In plants, vitamin C is a substrate for ascorbate peroxidase. This enzyme utilizes ascorbate to neutralize toxic hydrogen peroxide (HO) by converting it to water (HO). Scurvy is a disease resulting from a deficiency
Vitamin D deficiency in Australia Australian Standard 2.4.2. It is mandatory for all food manufacturing companies producing table spreads like butter and margarine to have no less than 55 mg/kg of vitamin D, as a response to a growing public health requirements. In response to recent advances, public policies are being reconsidered to ensure vitamin D is evidently being measured. With the vitamin D deficiency resurfacing the nutrient reference value guidelines were established, in turn creating the dietary vitamin D recommendations. The dietary vitamin D guidelines are assuming limited exposure to UVB sunlight are: Infants, Children and Adults < 50 years: 5 µg/day Adults >