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:

1. Kakadu plum (Terminalia ferdinandiana)
2. Camu camu (Myrciaria dubia)
3. 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.