Vitamin C, also called ascorbic acid, is one of the best known and commonly used vitamins in dietary supplements. It’s a water-soluble vitamin that can’t be stored or produced by our bodies, so all of it has to come from what we eat


This vitamin plays a role in several internal processes:

  • Its antioxidant properties allow it to neutralise the free radicals responsible for premature ageing.
  • It helps boost our immune system.

  • It delays ageing by helping the body produce collagen, a crucial protein for building and restoring tissue, such as skin, teeth, muscles, blood vessels, etc.

  • t’s an essential part of dopamine synthesis, with a stimulating, anti-fatigue effect.

  • It promotes the digestive absorption of iron, vital to the formation of red blood cells.


Since vitamin C is very sensitive to heat and light, it’s primarily found in raw fruits and vegetables, especially kiwi fruit, citrus fruit, peppers and parsley.


18th-century doctor James Lindt was responsible for the earliest studies of vitamin C after embarking on a sea voyage lasting several weeks. Between the harsh living conditions and a diet lacking in fresh fruit and vegetables, many sailors became sick with a common seafaring disease called scurvy, which caused bleeding and extreme fatigue. Dr Lindt experimented by administering daily doses of lemon to his patients, who recovered after only a few days!


Vitamin C requirements are particularly high in athletes, smokers, the elderly, diabetics, and anyone who is pregnant, breastfeeding or suffering from chronic stress, among others.


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