Vitamin C, also known as ascorbic acid, is a derivative of glucose. It is a water-soluble, unstable vitamin – sensitive to oxygen and high temperatures. Any drying, salting or the use of preservatives destroys vitamin C. The discovery of the influence of vitamin C on humans was associated with a disease affecting sailors – scurvy. The sailors’ diet during the cruises was deprived of fresh vegetables and fruits (sources of vitamin C), which led to the disease, only supplementing it with sauerkraut and citrus fruits (rich in vitamin C) improved the situation.
VITAMIN C FUNCTIONS
- increases the body’s resistance (lower risk of colds and shorter duration),
- affects the production and preservation of collagen (it is used for the production of connective tissue),
- accelerates wound healing and bone fusion,
- inhibits the formation of bruises, bleeding or bleeding gums,
is responsible for the smooth functioning of the circulatory system and heart, lowers blood pressure,
- protects against atherosclerosis and cholesterol deposition,
improves the absorption of iron, participates in the regeneration of vitamin E,
- acts as an antioxidant (scavenges free radicals),
protects the body against neoplastic changes.