Vitamin C, otherwise known as L-ascorbic acid and also called ascorbic acid, is a powerful antioxidant found in many fruits and sold as an antioxidant dietary supplement. It has been used for hundreds of years to treat colds, infections and other ailments. It works by neutralizing free radicals that can lead to damage to cells and DNA. It helps heal wounds and is effective in fighting cancer, as well.
Vitamin C has several benefits, one of which is the fact that it prevents the formation of tumors. Vitamin C prevents the conversion of hydrogen peroxide to its highly toxic alpha hydroxyl radical, which can lead to cell mutation and cancer. Additionally, vitamin C helps reduce wrinkles and sagging skin. However, it is important to note that most vitamin C comes from fruits such as oranges and strawberries and is only found in small amounts in lean meats and fish. Since much of the vitamin is in red meats and dairy products, most people do not get enough daily. In addition, vitamin C does not build muscle mass or protect against the sun’s harmful rays.
In order to get more vitamin C, most people eat fruits, including oranges and apples, as well as supplements. Also, there are several vitamin C foods that can be added to your diet to increase your intake. Green leafy vegetables, such as spinach and collard greens, and citrus fruits, such as oranges and lemons are rich sources of vitamin C. Whole grains, which contain many vitamins and minerals, are also high sources of vitamin C. The vitamin C in many juices, such as orange juice, as well as dried fruits and herbs are beneficial in reducing the risk of cancer and lowering cholesterol levels. Although the body can produce vitamin C on its own, it is generally better to obtain the vitamin from foods, as it can easily be destroyed in cooking and other processes.