Vitamin C File

Many of us know the most popular citrus fruits, such as oranges, tangerines, grapefruit, and lemons, for the vitamin C they contain, right?

Citrus fruits, which are now considered within the concept of functional food, are also good sources of folate and carotenoids.

Citrus flavonoids:

Flavonoids are a group of naturally occurring chemicals in fruits and vegetables.

It has anti-carcinogen, anti-viral, anti-oxidant and anti-allergic properties.

Citrus limonoids:

Citrus limonoids are one of two substances that cause them to taste bitter.

It is protective against cancer

Citrus essential oils:

Citrus essential oils are generally oils produced from fruit peels by pressing. In addition, there are essential oils in the fruit tissue.

They are molecules that are both inhibitory to carcinogens and increasing detoxification enzyme activity.

Glucaric acid:

Glucaric acid is an organic fruit acid. Other common names are saccharic acid, D-glycosaccharic acid, d-tetrahydroxyadipic acid, and glucarate.

It is effective in cholesterol control.

Citrus fiber and pectin:

Dietary fiber has been defined as residues of plant cell skeletal material resistant to the human digestive tract or plant polysaccharides and lignin resistant to human digestive enzymes. Pectin, cellulose, hemicellulose and trace amounts of lignin are the main components of dietary fiber.

Citrus fruits are one of the most important sources of pectin. Especially the white texture of the inner bark is very rich in pectin.

They show very positive functions in intestinal health and lipid metabolism.

Vitamin C, also known as ascorbic acid, is a substance that plays an important role in the diversity of biological functions and is excreted in the urine.

It is necessary for the formation of connective tissue and the healing of wounds.

It is also necessary for bone formation and health.

It stabilizes the vascular pressure that occurs in response to the hormone epinephrine.

It is important for gum health.

Vitamin C prevents the formation of carcinogenic nitrosamines.

Similarly, due to its antioxidant properties, vitamin C prevents the conversion of some chemicals into oxidized carcinogenic forms.

In addition, contrary to what is known, it has been determined that vitamin C cannot prevent the common cold, but reduces the severity and duration of the disease.

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  • Foods containing vitamin C:

    • Orange, grapefruit, tangerine, lemon

    • Kiwi

    • Melon

    • Strawberry

    • Blueberries

    • rosehip

    • Parsley

    • Spinach

    • fresh fennel

    • Green pepper

    • Red pepper

    • Red cabbage

    • Tomatoes

    • Cress

    • Rocket

    • Cauliflower

    • Radish

    • Papaya

    • Broccoli

    • Green beans

    • Sweet potato

    • Pea

    • Onion

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