Despite what you may have heard, ascorbic acid and vitamin C are not synonymous.
Ascorbic acid is a synthetic compound created in a laboratory. Originally, almost a century ago, it was made from bovine adrenal glands but is now primarily synthesized from genetically modified corn sugar.
In contrast, true vitamin C is a product of nature and is exclusively found in whole foods. It consists of a complex of organic molecules naturally present in a variety of sources, including fruits, vegetables, nuts, seeds, and herbs.
Vitamin C is highly bio-available, meaning it is readily recognized and assimilated by the body.
The top three natural sources of vitamin C, as known today, are:
- Kakadu plum (Terminalia ferdinandiana)
- Camu camu (Myrciaria dubia)
- Acerola cherry (Malpighia emarginata)
These sources are listed in order of their vitamin C content.
Several other plants are also rich in this essential nutrient, including:
- Rosehip
- Amla berry
- Sea Buckthorn
- Hibiscus
- Guava
- Pine needle
- Cayenne pepper
- Watercress
- Kiwifruit
- Red bell pepper
- Papaya
- Strawberry
- Citrus fruits
Vitamin C serves as a potent antioxidant, playing a crucial role in various physiological processes. However, it’s important to note that ascorbic acid, an inorganic synthetic compound, can never fully replace the benefits of the natural vitamin C found in whole foods.
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