Vitamin C, also known as L-ascorbic acid, is a water-soluble vitamin that is naturally present in some foods, added to others, and available as a dietary supplement.

It acts as an antioxidant in the body, helping to protect cells from free radical damage. Free radicals are compounds formed when our bodies convert the food we eat into energy. It helps improve the body’s immune system and aids iron absorption from food sources. The body also needs vitamin c for protein synthesis; vitamin c is vital in collagen production – this serves its function in the cardiovascular system because collagen is necessary for wound healing both in the blood vessels and in other parts of the body.

As a water-soluble vitamin, we cannot store vitamin c in the body, so we need to consume enough amounts each day. You can ingest recommended amounts of vitamin C from different foods: citrus fruit and their juices, pepper (green and red), and kiwifruit. Strawberries, tomatoes, and some leafy vegetables also contain vitamin c in small quantities. Experts also recommend vitamin c supplementation.

Research on Vitamin C

Recent studies suggest that vitamin C may hold the key to stroke prevention and better heart health in the long run

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