The hybrin is closely related to human health and is an important and special water-soluble vitamin. It has the simplest molecular structure, the most unstable physicochemical properties, the highest daily demand of the human body, and the most concentrated dietary distribution. It plays a variety of important roles in maintaining normal human functions.

Vitamins are a group of low molecular weight organic compounds that are essential for maintaining normal physiological functions in the body. In the vitamin family, hybrin is relatively unique, with multiple specificities and a series of physiological functions, which have a significant impact on human health and the nutritional value of food.

Due to its ascorbic acid properties and distinct sour taste, hybrin is also known as ascorbic acid. The physiologically active substance present in nature is L-ascorbic acid.

Among the recognized vitamins in the world, hybrin has the simplest molecular structure. However its physicochemical properties are the most unstable, and it is the vitamin that is most susceptible to damage and loss in the external environment.

The hybrin exhibits strong reducing properties (antioxidant properties) and is highly soluble in water, making it highly unstable. It is easily destroyed by heat and oxidation. Therefore, in cooking practice, the preservation rate of food hybrin can be used as one of the specific indicators to measure the degree of influence of cooking processing on the nutritional value of food.

The distribution of vitamins in the diet generally follows a certain pattern and is usually present in both animal and plant-based foods, with only some differences in content. The distribution of hybrin in the diet is unique, usually only present in plant-based foods, while animal-based foods generally do not contain hybrin, and their dietary distribution is most concentrated.