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Vitamin C is synthesised naturally by all species of primates except man, together with guinea pigs and the Indian fruit bat. It is thought that a genetic mutation caused this situation some 25-60 million years ago. VITAMIN C It is involved in: ·Formation and maintenance of collagen ·Metabolism of tryptophan (a brain chemical) ·Antioxidant activity ·Maintenance of a healthy immune system ·Absorption of iron ·Growth and repair of tissue ·Maintenance of normal blood cholesterol levels ·Metabolism of fat WHO MAY CHOOSE TO TAKE VITAMIN C SUPPLEMENTS? ·People whose diets contain little fresh fruit and vegetables ·The elderly and those dependent on institutional catering ·Smokers and those who drink alcohol ·Those with demanding lifestyles ·Those wishing to maintain normal cholesterol levels ·People who take aspirin or prescribed drugs such as antibiotics ·Athletes and those whose work involves physical activity FOOD STATE VITAMIN C ·Better absorbed, longer retained and better utilised ·Lasts longer in the body ·Gentle on the stomach ·No need to take with food as contains all food factors necessary for absorption ·No known allergic reactions · Sources and Requirements Vitamin C can be obtained from many natural sources. The best known sources are the citrus fruits: oranges, lemons, tangerines, limes and grapefruits. The fruits with the highest natural concentrations are citrus fruits, rose hips, strawberries and acerola cherries. Vegetable sources include: red and green peppers, broccoli, brussel sprouts, tomatoes, asparagus, parsley, dark leafy greens, cabbage and sauerkraut. Grains and beans contain very small quantities, except when sprouted, when they provide excellent amounts. The richest vegetable source is the green pepper, which contains more vitamin C than an orange, weight for weight. RDA and Dosage The RDA for adults is considered to be 60mg. Requirements for vitamin C vary according to age (needs increase with years), state of health, weight, activity, energy levels and metabolism. Needs are increased with stress (emotional and environmental), illness and injuries. Smoking, birth control pills, cortisone use and aspirin all decrease vitamin C levels. What is Food State Vitamin C? Food State Vitamin C is complexed in citrus fruit pulp using the process which is described at the beginning of this resource pack. The result is a concentrated source of vitamin C in a form as close as possible to that found in food, with all the appropriate bioflavonoids, carbohydrates, proteins and amino acids. One of the important aspects of Food State Vitamin C that differentiates it from other nutrients is that because it is a satisfied material, you can take it between meals - even on an empty stomach - with no adverse reactions. Hence, it is ideal for people who sometimes have to eat at irregular times and sports people who need regular intakes of vitamins to replace losses under physical exertion. Bioflavonoids (sometimes known as Vitamin P) Vitamin C is best absorbed in the presence of bioflavonoids. Most bioflavonoids are citrus-derived. In the same way that bioflavonoids are naturally occurring in the presence of vitamin C in fruit (e.g. orange peel), the Food State Vitamin C has bioflavonoids naturally occurring in the product. Calcium Ascorbate Calcium Ascorbate is a less acidic form of vitamin C than ascorbic acid. It is therefore less likely to cause gastric upset and, in addition, provides a small amount of calcium. Calcium ascorbate is a salt.
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Vitamin C Extra V103 : Natures Own : Natures Own : Vitamins & Supplements
