Vitamin C is a precious antioxidant with countless beneficial properties of which fresh fruits and vegetables are rich.The Vitamin C, or ascorbic acid , is a micronutrient that nature offers us generously in the form of different foods, and daily taken in the right doses, it is important ally of many functions of our body.
What is vitamin C used for?
Vitamin C participates in many organic processes that are fundamental for our health and mainly:
- contributes to the synthesis and production of collagen , that is, it contributes to the growth and repair of tissues such as skin, cartilage, tendons and blood vessels;
- it is a natural antioxidant for the protection of cells, that is, it prevents the formation of free radicals and fights aging;
- promotes the absorption of iron , in particular that deriving from foods of vegetable origin;
- strengthens the immune defenses since it is able to protect the DNA structure and therefore predict diseases;
- facilitates the metabolism of folic acid making it usable by our body;
- helps the formation of bile acids , useful for digesting the lipids introduced with food, transforming them into simpler molecules;
- intervenes in the production of norepinephrine, a molecule involved in the response to situations of emotional and physical stress ;
- prevents diseases of the cardiovascular system by promoting cholesterol metabolism ;
- promotes bone mineral density and tooth strength.
Foods in which Vitamin C is found
Vitamin C is an essential vitamin that our body is unable to produce independently, which is why it is introduced through food. In addition, it is important to take it regularly because it cannot be stored, in fact, being water soluble (which therefore dissolves in water) it is easily eliminated from the body through the urine.
Luckily, Vitamin C can be found in numerous foods, especially in fruit and vegetables, and specifically to contain it most are:
among the fruits : grapes, currants, papaya, pineapples, strawberries, citrus fruits, melon, mango raspberries, blueberries, kiwis;
• among the vegetables : peppers, broccoli, Brussels sprouts, cauliflowers, spinach, turnip greens, potatoes, tomatoes and pumpkin.
Unfortunately, however, vitamin C is very sensitive to weather conditions and its levels tend to decrease if, for example, fruit and vegetables are left exposed to light or moisture. Just as cooking will destroy more than ¾ of its properties due to the heat. This is why it is preferable to eat fresh and raw products to fill up on vitamin C.