sources of vitamin C

Vegetables and fruits are the most common natural sources of vitamin c. However, it is more concentrated in the billygoat plum and the camu camu fruit. Vitamin c is also found in meat, particularly the liver. It also comes in different specific preparation in form of

1. capsules,
2. tablets,
3. drive mixes,
4. plain power and so many more.

Vitamin c is also present in fruits like line
1. orange,
2. orange,
3. grapefruit,
4. lemon and common vegetables like
5. tomatoes,
6. polatives e.t.c.

vitamin is also present in foods like the
1. strawberries,
2. broccoli,
3. black currents,
4. cauls flower,
5. red peppers and
6. indian gooseberry which is among the richest, if not the richest, known sources of vitamin c. it is discovered to have as much as 30 times the vitamin c contents found in oranges.

The amount of vitamin c present in certain foods which originates from plants depends on certain factors among of which are

a. The storage condition of the plant is which it originates,
b. The soil conditions of the plant
c. The exact types of plant,
e. Its climatic condition
f. The way it is prepared.

Animal sources;
Most animals and plants of various species generally manufacture their own vitamin c through synthesis, a process that involved sequential conversion of glucose to ascorbic acid. With the help enzymes present in the kidney of reptiles and birds, or the liver, in mammals. One of the four sequential enzymes, known as 1- gulonolactone oxidase is absent in the human body due to the defect in the gene for this for this enzyme.

The enzyme associated with ascorbic acid synthesis is said to have been lost as a result of evolution specifically in birds, primates and humans. But then, most animals, like the adult goat, synthesize its own vitamin c. it is said to manufacture over 13,000 mg of vitamin c daily when it is healthy and produce as much as 100,000 mg when under some sort of stress or health threatening condition. This is because more quantities of the ascorbic acid is conserved in terms of unhealthy conditions.

Fish and meat were later discovered to also produce vitamins in the body in the 1920s. It should also be noted that cooking in particular is often said to destroy or reduce the efficacy of vitamin c.

The articles on this website should not be used as a basis for any form of diagnosis or treatment for any medical condition. Always seek professional medical advice.