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The Benefits of Organic Vitamin C

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin. It is necessary for growth as it promotes a healthy immune system and helps conserve blood vessels and connective tissue. Our bodies are unable to generate their own vitamin C, so it must be incorporated into the diet.

What is vitamin C?
Vitamin C, whose chemical name is L-ascorbic acid, is one of the main exponents of a genus of micronutrients, vitamins, widely dispersed by foods of animal and plant origin and which owes its name to its condition of essential elements for the viability of human life.

Doing a bit of history, the studies that allowed it to be characterized in 1927: Szent-Györgyi used paprika as a natural source of the L-isomer of ascorbic acid, leading to the discovery of the existence of a highly effective innate component to combat scurvy.

He completed his research work by delving into the bases of cellular oxidation, a patch of metabolism in which he found that this tiny compound played a decisive role in the human diet.

In the body, vitamin C basically acts as an antioxidant agent. It catalyzes chemical reactions from which a protective action is released on cell membranes against the continuous danger of free radicals, in which the aggression to the DNA of the cell nucleus stands out.

Vitamin C Benefits
Balance is key and there are many and varied plots of the body in which it needs the presence of vitamin C to successfully balance its functions.

And all these functions have the common denominator of its great antioxidant power, according to which it becomes a sweeper of free radicals, which in excessive amounts contribute to the deterioration of blood vessels, skin and other tissues, accelerating aging.

In addition Organic Vitamin C ensures that the iron ingested through plant foods is not wasted and is efficiently absorbed into the intestinal tract.

Major benefits of Organic Vitamin C
• It helps in repairing and maintaining bones, cartilage, and teeth.
• As an antioxidant, it helps prevent degenerative diseases such as Alzheimer’s and arteriosclerosis, as well as preventing the cell mutation that causes cancer.
• It is indispensable when it comes to healing wounds and forming tissue that helps to heal.
• Prevents heart disease because ascorbic acid lowers cholesterol which prevents fat from adhering to blood vessels, reducing the possibility of heart attacks. Similarly, it helps the absorption of iron.
• Consuming vitamin C does not reduce the risk of catching a cold, but colds can be shorter or have very mild symptoms. On the other hand, by combining vitamin C with zinc, a pair is formed that prevents common colds and reduces the symptoms and duration of them, since both contain high immunological and antioxidant levels.

Foods rich in vitamin C
In food, vitamin C is present mainly in fruit, vegetables and green tea. However, its content decreases when foods are boiled, dried or soaked.

Citrus fruits such as oranges, lemons and grapes contain a lot of vitamin C in their ripe state directly after harvest.

Green cabbage has the highest vitamin C content of all cabbage types (105-120 mg per 100 g of consumable substance). When cabbage is cooked, the molecules are broken down into L-ascorbic and indol, so it contains more vitamin C than in its raw state. However, the vitamin is partly destroyed if the food is boiled too long.

The highest concentrations of natural vitamin C have been found in Camu-Camu and acerola.

Many types of vegetables contain ascorbate oxidase, an enzyme that breaks down the vitamin. This can lead to considerable vitamin C losses.

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