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Vitamin C is an essential nutrient that helps our bodies fight off infections and build strong bones and teeth. It also plays a role in maintaining healthy skin and hair.
Vitamin C is often used interchangeably with ascorbic acid. The former is a generic term for any form of vitamin C, while the latter refers specifically to the most commonly consumed form of vitamin C, which is found in citrus fruits.
This vitamin is found naturally in many foods such as citrus fruits, broccoli, strawberries, tomatoes, peppers, Brussels sprouts, kale, spinach, cauliflower, cabbage, potatoes, avocados, kiwi fruit, cantaloupe, honeydew melon, watermelon, papaya, mangoes, oranges, lemons, limes, grapefruit, guava, pomegranate, cranberries, eggplant, mushrooms, beans, peas, lentils, soybeans, almonds, cashews, hazelnuts, pecans, pistachios, walnuts, sunflower seeds, pumpkin seeds, sesame seeds, flaxseeds, chia seeds, oats, barley, wheat, brown rice, quinoa, millet, buckwheat, amaranth, taro root, yams, sweet potato, cassava, arrowroot, tapioca, corn, and bananas.
Ascorbic acid (vitamin C) is one of the most powerful antioxidants available. It has been shown to help prevent cancer, cardiovascular diseases, cataracts, macular degeneration, osteoporosis, and other age-related diseases.
There are two main forms of vitamin C: Ascorbic Acid and L-Ascorbic Acid. Both are needed by the body, but only L-Ascorbate is absorbed into the bloodstream. L-Ascorbates are found in fresh fruits and vegetables, while Ascorbic Acid is found in processed foods.
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