Sources of Vitamin C
Fruits and vegetables are richest natural sources of Vitamin C. The Kakadu plum and the camu camu fruit contain the highest concentration of vitamin C. Vitamin C is most present in the liver and least present in the muscle of animals.
Vitamin C is the most widely taken nutritional supplement and is available in a variety of forms, including tablets, drink mixes, crystals in capsules or naked crystals.
Deficiency of Vitamin C
Deficiency of Vitamin C causes widespread connective tissue changes throughout the body. Deficiencies may occur in people who eat few fruits, follow restrictive diets or abuse alcohol and drugs. Smokers have lower Vitamin C status. Vitamin C supplements help healing of bedsores, skin ulcers, fractures, burn, and after surgery.
Scurvy is an avitaminosis resulting from lack of vitamin C, since without this vitamin, the synthesised collagen is too unstable to perform its function. Scurvy leads to the formation of brown spots on the skin, spongy gums, and bleeding from all mucous membranes.
Problems due to excess intake of Vitamin C
Large doses may inactivate vitamin B12, have caused demineralization of bones in animals, may prevent the absorption of calcium, interfere with the absorption of copper, and result in the formation of kidney stones.
What are Bioflavonoids?
The bioflavonoids are part of the C complex and enhance the effectiveness of vitamin C. They are important in increasing the strength of the capillaries and regulating their permeability. Some act as antihistamines, have antiviral, anticancer, and anti-inflammatory properties. Bioflavonoids are categorized as isoflavones, anthocyanins, flavans, flavonols, flavones, and flavanones. Subcategories include rutin, hesperetin, eriodictyol, quercetin (in onions), quercetrin, hesperidin, and genistein (in soy), and are found in the edible portions of fruits and vegetables and in the white segments of citrus fruits.