Final answer:
Vitamin C (ascorbic acid) plays a crucial role in increasing the absorption of non-heme iron by converting it into a more soluble state, making it easier for the body to absorb.
Step-by-step explanation:
The statement that Vitamin C improves non-heme iron absorption is true. Absorption of iron primarily occurs in the duodenum and the proximal jejunum and is influenced by various factors. Most dietary iron is in the ferric form (Fe³+), and acidic pH in the gastrointestinal tract enhances its absorption. Reducing substances like ascorbic acid, or Vitamin C, are fundamental as they convert ferric iron (Fe³+) into the more soluble ferrous (Fe²+) state. This reduced form of iron is more readily absorbed in the intestine. Hence, the presence of Vitamin C acts to significantly increase the bioavailability and absorption of non-heme iron, which is predominantly found in plant-based foods.