Food State Vitamin C is very low acid, and well tolerated by all. It is also highly bioeffiective, and as a food nutrient is retained by the body and not rapidly excreted, as in the case of ascorbic acid.
The benefits of Food State Vitamin C:
Wholefood source of vitamin C;
Well absorbed, retained and utilised;
Gentle and non-acidic;
184mg vitamin C per tablet;
Suitable for vegetarians and vegans.
Vitamin C occurs naturally in citrus fruits and leafy vegetables, tomatoes, potatoes and sweet potatoes. Vitamin C occurs in nature in a food complex which includes the bioflavonoids hesperidin and rutin, and it is these associated food factors which assist its absorption in the body. Most of the vitamin C sold on the market is the isolated molecule of ascorbic acid, hence the main difference between vitamin C as it occurs in food and the isolated supplement is in its absorption potential.
Vitamin C and its action in the body
Vitamin C is synthesised naturally by all species of primates, except man, together with guinea pigs and the Indian fruit bat. It is thought that a genetic mutation caused this situation some 25-60 million years ago.
It is involved in the:
• Formation and maintenance of collagen;
• Metabolism of tryptophan (a brain chemical);
• Antioxidant activity;
• Maintenance of a healthy immune system;
• Absorption of iron;
• Growth and repair of tissue;
• Maintenance of normal blood cholesterol levels; and
• Metabolism of fat.