VITAMIN C

  • Also known as ascorbic acid.
  • Functions in the body include synthesis of collagen (framework of our skin and bones), carnitine and nor epinephrine.
  • It is involved in proper functioning of body’s immune response. It may also have antiviral properties and may reduce severity of cold symptoms. It is an antioxidant.
  • Involved in protection against atherosclerosis and cancer.
  • Involved in production of neurotransmitters especially serotonin.
  • Helps with iron absorption.

The best food sources of Vitamin C are plant foods:

  • Citrus fruits (orange, grapefruit, lime, and lemon)
  • Papaya
  • Strawberries
  • Pineapple
  • Kiwifruit
  • Cantaloupe
  • Cranberries
  • Blueberries
  • Apples
  • Pears
  • Bananas

Storage, heat and oxygen destroys Vitamin C.

Deficiency of Vitamin C causes scurvy manifested by bleeding into muscles, bleeding from gums, leg swelling, nerve pain, easy bruisability, cerebral hemorrhage, bone fractures.

Food Sources of Vitamin C

food-sources-of-vitamin-c