The Benefits of Vitamin C

by on December 15th, 2011 at 7:00 am

Vitamin C, also known as ascorbic acid, is one of the most accessible vitamins due to the fact it’s found in many common fruits and veggies.  Vitamin C is a water-soluble vitamin; our bodies don’t actually store it. Anything left over is passed through our urine. This means we need a constant supply in order to maintain healthy levels of vitamin C.

Every fruit and vegetable contains vitamin C; some fruits with the highest vitamin C levels are cantaloupe, kiwi, pineapple, watermelon, and of course, oranges. Vegetables with high levels include broccoli, tomatoes, spinach, red peppers, and brussel sprouts. If you store your vegetables for an extended period of time or over-cook them, they lose much of their vitamin C content. It’s therefore advisable to eat fruits and vegetables raw while they are still fresh. If this is not possible, frozen fruits and vegetables will still retain much of their vitamin C value.

So why is vitamin C so important? For starters, a lack of it can lead to scurvy, which can lead to bleeding gums, loss of teeth, poor healing and even death. This disease was once very common among sailors, who were unable to attain fresh fruits and vegetables for months at a time. While scurvy is very rare in modern society it can still happen, especially to older adults and children. More common symptoms of a vitamin C deficiency include weakness, tiredness, weight loss, fatigue, and body pains.

Make sure you are getting plenty of vitamin C, as it has been shown to produce the following benefits:

  • Helps stop potentially dangerous molecules known as free radicals from causing cellular damage
  • Supports the immune system
  • Reduces stress
  • Promotes healthy, vibrant skin

NR Essentials™ Vitamin C Enhanced Formula Boosts the immune system

One Response to “The Benefits of Vitamin C”

  1. jayashree.n

    Apr 26th, 2012

    Every fruit and vegetable contains vitamin C; some fruits with the highest vitamin C levels are cantaloupe, kiwi, pineapple, watermelon, and of course, oranges. Vegetables with high levels include broccoli, tomatoes, spinach, red peppers, and brussel sprouts. If you store your vegetables for an extended period of time or over-cook them, they lose much of their vitamin C content. It’s therefore advisable to eat fruits and vegetables raw while they are still fresh. If this is not possible, frozen fruits and vegetables will still retain much of their vitamin C value.

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