THERE HAS BEEN considerable debate regarding the effect of vitamin C on the prevention of complex regional pain syndrome (CRPS) in the setting of distal radius fractures.1–3 Vitamin C, also known as ascorbic acid, is a water-soluble organic compound first identified in 1932. Although humans are unable to synthesize vitamin C, it is an essential micronutrient in many enzymatic and chemical pathways. Vitamin C acts as a cofactor for 8 different enzymes that are involved in collagen hydroxylation, carnitine and norepinephrine biosynthesis, amidation of peptide hormones, and tyrosine metabolism.4 In addition, vitamin C acts as a powerful chemical reducing agent, or antioxidant.4 Vitamin C is found in a large number of vegetables and fruits (Table 1).5 The precise amount of vitamin C in a specific vegetable or fruit varies based on serving size, season, transport, shelf time, storage, and cooking practices. If an individual consumes 5 standard servings of vegetables and fruit in a day, daily vitamin C intake will range from 210 to 280 mg.4 Complex regional pain syndrome, also known as reflex sympathetic dystrophy or algodystrophy, occurs frequently after fracture of the distal radius. Although reported incidence varies from one study to another, the incidence has been reported to be as high as 25% to 37% in prospective investigations.6,7 CRPS is characterized by unexplained pain and swelling, vasomotor instability, and loss of joint mobility. The pathophysiology of CRPS remains poorly understood.