Natural Resources of Vitamin C

Vitamin C is a water-soluble vitamin that plays an important role in the health of humans and other mammals. It acts as a cofactor in many chemical reactions in the body. It is also an antioxidant, helping to maintain cells from free radical damage.

Sources of Vitamin C

Vitamin C can be derived from plant and animal sources, as well as from fungi. In plants, it is a cofactor for a number of enzymes involved in the synthesis of several biologically important molecules, including collagen and carnitine [2,3].

Plant sources are generally rich in vitamin C. They include fruits and vegetables, especially citrus fruits (like oranges), lychees, berries, spinach, parsley, cabbage, kale, and brussels sprouts. In addition, green vegetables like broccoli and kale are particularly good sources of vitamin C.

Unlike most other vitamins, vitamin C is a complex molecule that has a wide range of functionalities and is essential for the proper functioning of the human body. It serves as an enzyme substrate or cofactor, a reducing agent, and a scavenger of oxidative radicals in the cell. Its biosynthesis is carried out via the uronic acid pathway in all plants and animals except man and some primates.

Fruits and vegetables have been traditionally the main source of vitamin C in the human diet. However, dietary recommendations differ from country to country and vary with individual physiological status.

For people who can’t get enough vitamin C from their diet, supplemental products can be helpful to supplement your daily intake. These products often contain a variety of other nutrients to make them more beneficial for you. They may also have added immune-supporting bioflavonoids to help increase absorption and delivery of vitamin C into your body.




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