Great properties as natural antioxidant, cardiovascular regulator or fatty acid protector
Vitamin C (also known as ascorbic acid) is an essential nutrient and required for many biological functions in the body.
Although orange, and in general, citrus fruits are a reference for the consumer public as a source of Vitamin C, there are other foods with lower, equal or even higher Vitamin C content such as kiwi, cabbage, cauliflower or strawberries. It is also interesting to know novel sources of this vitamin as an Amazonian fruit, called Camu Camu.
It is curious that humans, primates and a few other animals are not able to synthesize vitamin C in the body, and should ingest it in the diet. So it is important to ingest sufficient amounts of Vitamin C in the food we consume every day, or if this is not possible, we can help our body with supplements.
The beneficial health properties derived from vitamin C in the scientific studies that have been conducted on it most of the time refer to its relationship with certain enzymes that have a role in the synthesis of collagen, and its capacity as a powerful antioxidant. Although these properties may not be as well known as we’re used to.
COLLAGEN FORMATION: Vitamin C achieves that the reactions of collagen formation (fundamental protein fiber in the bones and in the skin of humans) are carried out successfully, because it helps the good state of the iron, part of the enzymes that carry out these collagen generation processes.
STRENGTHENING OF BLOOD VESSELS: Collagen is also a major component of the blood vessels of our circulatory system and Vitamin C helps the proliferation of its cells.
CARDIOVASCULAR RISK: In general, various studies show that exposure to antioxidants (such as Vitamin C, Vitamin E or others) shows good results for cardiovascular risk factors, in part because they favor a regulation of blood pressure by Vitamin C.
PROTECTION OF FATTY ACIDS: On the other hand, we know that there are fats that are important for our body, such as the fatty acids Omega 3, Omega 6 and Pufas (long chain polyunsaturated fatty acids) and that we are interested in having available in perfect conditions. But the oxygen and free radicals of our organism can cause their oxidation and, in this sense, Vitamin C can protect these fatty acids because it acts as a “hijacker of these free radicals”. Vitamin C thus protects other nutrients from oxidation as well.
Vitamin C, like other antioxidants and like other vitamins is fundamental to many functions of our body, being for example very effective against oxidative stress.
Oxidative stress in our body is caused by the imbalance between the production of free radicals from oxygen and our body’s ability to eliminate them or repair the oxidative damage they have caused.
It is thus interesting to prevent oxidation of compounds important for our body such as certain fats or proteins.