Vitamin C protects against cellular aging, is essential for immune defenses and increases the assimilation of iron of plant origin.
Description of Vitamin C
Vitamin C, or ascorbic acid, is one of the water-soluble (water-soluble) vitamins. It owes its name to the disease it prevents: scurvy, an affection formerly frequent among sailors, who did not have access to fresh vegetables during their long expeditions.
Roles of vitamin C in the body
It has an antioxidant action. In synergy with vitamin E, beta-carotene, selenium, zinc … it traps the surplus of free radicals present in the body, which accelerate cellular aging. As such, it contributes to the prevention of cardiovascular diseases, certain cancers, cataracts and neurodegenerative diseases.
It is essential to immune defenses, involved in the renewal and function of certain white blood cells. It is particularly concentrated in these cells.
It contributes to the production of neuromediators called dopamine and norepinephrine, collagen – a supporting protein in the skin and bones, and carnitine – that allows cells to use fat Energy purposes.
It increases the assimilation of iron of vegetable origin.
Food sources of vitamin C
It is found only in fruits, vegetables, chestnuts and potatoes. Blackcurrant, kiwi, strawberry, citrus, peppers, cabbage, spinach are particularly rich. Unless enriched, the juices always contain a little less vitamin C than the fruits or vegetables from which they come.
To know :
Vitamin C is sensitive to oxidation in air and heat. Since it is water-soluble, it escapes into the cooking waters. To preserve it as well as possible, it is important to keep the food fresh and eat it as quickly as possible; To peel, cut, grate or squeeze fruits and vegetables just before consuming them; If necessary, to cook them just the necessary time, preferably with steam and to avoid reheating them several times.