Vitamin C is an incredibly bio-available substance which can be obtained from just about any fruit or vegetable. Vitamin C performs several key functions in the body ranging from such things as acting as an effective anti-oxidant to an immune booster. However, one of the most important functions of vitamin C is that of collagen formation.
Vitamin acts as a co-factor for the enzyme responsible for converting the amino acids, lysine and proline, into hydroxy-lysine and hydroxyl-proline. These two amino acids then go on to become a key component of collagen.
Collagen is responsible for providing the skin and other connective tissues with elasticity. If collagen formation is disrupted in anyway, for example, a lack of vitamin C in the diet, the skin and connective tissues may degrade and weaken. The degradation of the skin is what leads to wrinkling and reduces its resiliency.
Many people may think they get enough vitamin C, however, many fruits and vegetables, if left out for an extended period of time, may decompose and become dehydrated. Vitamin C is a water soluble vitamin so when foods become dehydrated, the vitamin C levels decrease significantly and the remaining vitamin C may become oxidized rendering it useless.
Supplementation should certainly be considered to ensure you are getting enough vitamin C to maintain existing collagen and provide a means of producing more.