Vitamin C

Vitamin C, or ascorbic acid, is an antioxidant molecule that intervenes in many biochemical processes in the cell. The human body, like many animal species, is unable to synthesise it and, therefore, its intake depends on the foodstuffs introduced with the diet, particularly plant-based foods.
The many functions of this water soluble vitamin in the body are described below:

it is required for the synthesis of collagen, a protein that accounts for 30% of proteins in the body and which constitutes connective tissue; collagen is found in cartilage, bones, tendons, and also in epidermis, nails, hair and teeth;

• it participates in the metabolism of certain hormones, such as adrenaline and noradrenaline, stress hormones and in serotonin synthesis, which is involved in mood and sleep regulation;

• it favours intestinal absorption of iron and promotes its mobilisation in the body;

• as antioxidant it intervenes in cellular defence processes, increasing the mobility of macrophages, cells appointed to defend the body.

Widely present in plant-based foodstuffs (citrus, kiwi, leafy green vegetables, bell peppers, tomatoes), vitamin C can undergo considerable degradation. Heat, light, oxygen and certain food processing methods for preparation and preservation determine a considerable loss of this vitamin. Foods can lose up to 75% during cooking.

The deficiency of this important nutrient can cause tiredness, muscle and bone pain, and loss of resistance to infections. Its use is particularly indicated for traumas, wounds, anaemia, frail capillaries, allergies and stress. Vitamin C regenerates the anti-radical activity of vitamin E. Bioflavonoids enhance its action.

Increased demand
• stress
• alcohol consumption
• use of oral contraceptives and of certain medicines
• sports activities

Groups presenting a risk of its deficiency
• pregnant and breast-feeding women
• infants
• elderly
• smokers

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