The Power of Vitamin C

Vitamin C is a vitamin which is water solutions, necessary in all parts of the body for tissue growth and repair. The skin, scar tissue, tendons, ligaments and blood vessels have an important protein to form collagen. A number of antioxidants include vitamin C. Antioxidants are nutrients which block certain damage caused by free radicals, which are by-products of food transformation into energy in our bodies. The development of these by-products is largely responsible for the aging process over time and can contribute to the development of different conditions such as cancer, cardiac diseases and a number of inflammatory conditions such as arthritis. The body is damaged by toxic chemicals and pollutants like cigarette smoke by anti-oxidants.

Vitamin C deficiencies may lead to dry or dividing hair, gingivitis and gums, rugged, dry, scaly skin, decreased injury, easy bruising, nosebleeds, slackened teeth enamel, swollen, painful joints, anemia, decreased ability to prevent infection and weights gain due to slowed metabolic rate and energy consumption. The body neither produces, nor stores, vitamin C alone. Therefore, it is important to include a lot of foods with vitamin C in your daily diet.

Use: Low vitamin C levels have been linked to a number of conditions including hypertension, gallbladder disease, stroke, certain cancers and atherosclerosis (the build- up of plaque in blood vessels that can lead to heart attack and stroke). Adequate dietary amounts of vitamin C may help reduce the risk of developing some of these conditions by eating them, primarily through plenty of fresh fruit and vegetables. Vitamin C plays an important role as an antioxidant to protect against:

Heart Disease: some studies suggest that vitamin C can help protect vessels against damage caused by or caused by atherosclerosis. Heart Disease: For example, if there are low levels of vitamin C, all possible outcomes of atherosclerosis could have heart disease, stroke, or peripheral artery disease. Some studies have revealed that vitamin C helps prevent LDL (bad) oxidation - a process that contributes to plaque growth in the arteries. As far as damage that can lead to atherosclerosis is concerned.

High Cholesterol: Multiple studies involving only small numbers suggest that a decrease in total and LDL cholesterol, triglycerides (3 glasses of orange juice per day, or up to 2000 mg per day as an additional) and HDL levels may be helpful (the good kind of cholesterol).

High Blood Pressure: Free radicals are associated with higher levels of blood pressure in animal and human study, damaging byproducts of metabolism referred to earlier. Many doctors advise vitamin C-rich foods, especially when you are vulnerable to high blood pressure.

Common Cold: Some studies have shown that taking large doses of vitamin C additives at or only after exposure to one of these viruses can shorten or stop the duration of the cold. There are experts who suggest that vitamin C can only be useful for a cold if you start with low levels of this nutrient. Another possibility is that there may be very different chances of success – some improve while others don't. You may be strong in your belief if you are among 67% of those people who believe that vitamin C is beneficial to your colds. That is, it is probably more important to have your experience than the research states.

Osteoarthritis: for normal cartilage, vitamin C is essential. In addition, free radicals in the joints can be produced and involved in many degenerative changes in the aging bird, including cartilage and connective tissue destruction, which lead to arthritis. The damage caused by free radicals seem to be offset by antioxidants.

Obesity and weight loss: Studies have shown that obese people may experience lower levels of vitamin C than people who are not obese. Researchers speculate that inadequate amounts of vitamin C can be used to increase weight by reducing metabolic rates and energy consumption. Many sensitive weights loss programs, such as many fruits and vegetables, will ensure that foods rich in vitamin C are included.

Cataracts: Studies have shown that the progression of Cataracts in the elderly may slow or even stop vitamin C. A recent study of women in a health study (a large and very important study that has followed women over many years) has shown that the chances of cataracts being developed have significantly decreased for women under 60 who have a high dietary intake or who use vitamin C supplements for 10 years or more.

Diabetes: Vitamin C can be useful in a number of ways in persons with diabetes. First, some studies indicate that persons with diabetes are high in free radicals and low in antioxidant levels, including vitamin C. This imbalance may lead to a greater risk of developing conditions such as high cholesterol and atherosclerosis in people with diabetes.

Second, insulin (low in type 1 diabetic and not properly functioning in type 2 diabetic) aids cells in the body to take the properly functioning vitamin C. At the same time, a good deal of blood sugar (glucose), as is common in diabetic patients, prevents the cells from obtaining the necessary vitamin C, even if they eat plenty of vegetables. For this reason it can be helpful for people with diabetes to take extra vitamin C as supplements.

Studies indicate that the use of vitamin C can also help:

  • Improving the function of the immune system
  • Keeping good gums
  • Parkinson's disease is slowing down
  • Treat conditions associated with allergies like asthma, eczema and hay fever
  • Relieving pancreatitis suffering; with this condition, vitamin C levels are often low
  • Reducing sun exposure effects such as sunburn or redness and skin cancer
  • Dry mouth relief, especially from antidepressants.
  • Burns and sores of healing

Dietary: As vitamin C is not produced by the body, fruits and vegetables must be obtained. Vitamin C can also provide some excellent sources of vitamin C: oranges, green pepper, saucepan, papaya, grapefruit, cantaloupe, strawberries, kiwi, mango, broccoli, tomatoes, brussel sprouts, cod and clove. Rough and cooked leafy greens, red and green pepper and fresh tomato, potatoes, squash, raspberries, blueberries, cranberries and an apples are also rich sources of vitamin C. Vitamin C is the result of the cooked and cooked greens. Vitamin C is light, air and warm, so it is best to eat raw or minimally cook fruits and vegetables in order to maintain their full content of vitamin C.

Disposable Forms: You can buy natural or synthetic vitamin C in a wide range of shapes, also known as ascorbic acid. The most popular tablets, capsules and chewable are probably, but also powdered crystalline, sparkling and liquid vitamin C comes. Doses of 25 to 1000 mg of vitamin C can be purchased.

Cautions: When taking supplementary vitamin C, it is important to drink plenty of fluids, as it has diuretic effects. The urinary discharge of vitamin C is increased during stressful periods (either emotional or physical). Additional vitamin C is often recommended by foods rich in vitamin C as well as supplements to maintain the immune system functioning properly. In high doses it can cause diarrhea, gas, or stomach upset, while vitamin C is usually non-toxic.

We provide many products rich in Vitamin C for your healthy life, such as


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