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ascorbic acid

 vitamin c, chemically l-xyloascorbic acid, to distinguish it from the isomer d-araboascorbic acid (isoascorbic acid or erythorbic acid), which has only slight vitamin C activity. Both ascorbic acid and erythorbic acid have strong chemical reducing properties, and are used as antioxidants in foods and to preserve the red colour of fresh and preserved meats, and in the curing of hams.