Vitamin C: occurrence, function and more
Vitamin C (ascorbic acid) is found in almost all fruits and vegetables. Especially a lot of you will find, for example, in the fruits sea buckthorn, rosehip, kiwis or oranges. When vegetables are especially the brassicas (kale, cauliflower, broccoli, etc) and peppers, which can be described as a vitamin C bombs. One of our main Vitamin C suppliers is also the potato.
Vitamin C is the most well-known free radical scavenger and therefore essential in the context of a cancer preventive diet. In addition, the water-soluble vitamin is an important support for the immune system and further helps in absorption and utilization of vegetable iron.
Generally it is recommended to take 100 grams of vitamin C daily. Pregnant women, nursing mothers, as well as athletes, smokers and others often have a higher demand.
Symptoms of deficiency
In the Western industrialized countries a severe deficiency as before the dreaded disease scurvy sailors will no longer practically. However, unbalanced diet with a small amount of fresh fruits and vegetables increases susceptibility to infections, there are symptoms such as exhaustion, fatigue, limb pain, loss of power, poor healing of wounds or bleeding gums.
Features and facts
Vitamin C has become a bone of contention in dietetics. Some believe that high doses of synthetic ascorbic acid makes for a long and healthy life, others claim that too much of it in many cases can even be carcinogenic. There are studies on both sides. The consumer can only rely on your common sense.