Vitamin C: What, why and how much?
In a nutshell:
– Helps with absorption of iron
– cofactor in collagen formation
These protect cells and DNA against the vices of oxygen. Some oxygen-using processes such as the burning of fats and carbohydrates, by-products (free radicals) are released.
These materials can affect DNA, proteins, cholesterol and cell membranes. These substances are also found in polluted air, certain foods,drinks, cigarette smoke and sunlight (a surplus amount).
Antioxidants help to neutralize these free radicals. There are many different types but vitamin C and E are the best known.
There is a lot of evidence that consuming enough antioxidants help in fighting heart disease, stroke and many other chronic diseases.
Vitamin C also helps form collagen. This is a protein structure that forms the basis for our connective tissue, such as bones, teeth, blood vessels, skin, cartilage, tendons. This collagen also functions as a sort of “glue” if you have a wound.
RDA (Recommended Daily Amount) of vitamin C is 75 mg, although sometimes 1000mg doses are used.
Good sources of Vitamin C:
– citrus fruit
– tropical fruit
– Summer Fruit
– cabbages such as cauliflower and broccoli
– green vegetables like spinach and lettuce
Vitamin C is sensitive to exposure to oxygen, heat and sunlight. If orange juice is pressed, there will be oxygen present. If then the juice is stored in a transparent bottle, it may well be that the bottle in the supermarket contains a hugely reduced amount of vitamin C compared to the orange where it comes from!
As a rule of thumb, try to get the vitamins from the full food rather than a processed product!