What is the impact of high temperatures on vitamin C?

High temperatures can indeed degrade vitamin C, leading to a loss of its effectiveness. Vitamin C, also known as ascorbic acid, is sensitive to heat, light, and oxygen. When exposed to elevated temperatures, the molecular structure of vitamin C can break down, resulting in a decrease in its concentration and beneficial properties. This degradation process means that cooking or processing methods that involve high heat can significantly diminish the nutritional value of foods rich in vitamin C, such as fruits and vegetables. Therefore, understanding the stability of this vitamin under various conditions is crucial for maintaining its benefits in the diet.