Vitamin C / Ascorbic Acid

Vitamin C (ascorbic acid) is a water-soluble vitamin that plays an important antioxidant role in the body. Humans are among a small minority of animals which cannot synthesize this vitamin and therefore must consume it in their diet. Vitamin C helps regenerate vitamin E supplies (another antioxidant vitamin) as well as facilitate iron absorption and helps cleanse the liver.

Vitamin C Foods

Vitamin C is plentiful in many ripe fruits and vegetables. Drinking just one green smoothie each day will provide adequate levels of vitamin C since most of our recipes contain 100% or more of the recommended daily allowance (RDA) of vitamin C.

Vitamin C Deficiency

Vitamin C deficiency causes scurvy disease. Other deficiency symptoms might include frequent viral infections (colds), slow wound healing and potential lung-related problems.

Vitamin C Toxicity

High doses of vitamin C may result in diarrhea, indigestion, nausea, vomiting, headache, fatigue, poor sleep and flushing of the face. This could occur through the over-consumption of vitamin C-rich fruits or the overuse of supplements.

The Effects of Cooking On Vitamin C

Vitamin C decomposes during cooking and up to 80% of it can be leached out of foods while boiling. The vitamin can be retained in cut fruit when stored in the fridge for a few days. Freezing and canning are also known to significantly reduce available vitamin C in processed foods.

I recommend only eating foods rich in vitamin C in their raw, whole state or blended into a green smoothie and then immediately consumed.

Return to Nutrient Profiles.

Tags: ascorbic acid, nutrients, vitamin c