Importance of VITAMIN-C in Fish Food
Vitamin-C is probably most important because it is a powerful anti-oxidant and immunodulator for fish. The fish body needs vitamin C (Ascorbic acid/Ascorbate) to remain in proper health conditions.
Vitamin C helps synthesize adrenaline, cartinine, epinephrine and neurotransmitter serotonin. The thyroid hormone thyroxine, bile acid and asteroid hormone.
Vitamin C makes various benefit to the fish body by holding cells together through collagen synthesis. Collagen is a connective tissue that holds muscles, bones and other tissue together. Collagen is also needed for the healing of wounds.
Vitamin C also requires in wound healing, bone and teeth formation, strengthening blood vessel walls, improving immune system functions, increasing absorption and utilization of iron and acts as an anti-oxidant.
Vitamin C works with vitamin E as an anti oxidant and plays an crucial role in neutralizing free radicals throughout the body.
Vitamin C reduces the effect of toxic chemicals in water and prevent negative effect of water temperature fluctuation.
Vitamin C increases intestinal absorption of iron from plant based foods.
Vitamin C enhances immune responses.