Vitamin C, also known as ascorbic acid, is one of the important water-soluble antioxidant nutrients in human body. The main sources of vitamin C are fresh fruits and vegetables, such as green pepper, red pepper, yellow pepper, spinach, leek, tomato, orange, hawthorn, kiwi, fresh jujube, grapefruit, strawberry and orange.
Wild fruits and vegetables, such as alfalfa, seabuckthorn and jujube, are particularly rich in vitamin C, especially jujube and Rosa roxburghii, which contain bioflavonoids and have a certain protective effect on vitamin C.
Animal food only contains a small amount of vitamin C in liver and kidney, but less in milk, fish, meat, eggs and poultry. In the staple food, potatoes contain a certain amount of vitamin C, while cereals and beans contain little.
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The efficacy of vitamin c:
Vitamin C has many benefits to human health. According to the Health Times, vitamin C has the functions of ascorbic acid, relieving fatigue, enhancing resistance, reducing blood lipid and resisting allergy.
In addition, according to Life Times, vitamin C is a particularly effective antioxidant, which can capture free oxygen free radicals, reduce melanin and promote collagen synthesis, so it also has the functions of sun protection and wrinkle removal.
According to Shanxi Daily, excessive intake of vitamin C will lead to excessive gastric acid secretion, which will easily lead to kidney calculi. For people who take high doses of vitamin C for a long time, once they stop taking it, symptoms such as gingival bleeding will occur because of the relative lack of vitamin C.
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