Vitamin C in our diet

Vitamin C is one of the long and the most well-known water-soluble vitamins. Contained in vegetables, fruits, berries, and many wild plants. Vitamin C is needed for optimal flow of many vital metabolic processes in the body, ensures the normal state of the connective tissue, which is responsible for elasticity and strength of blood vessels, increases resistance to disease, cold, and many other adverse environmental factors. Complete and prolonged lack of vitamin C in the diet, or termination of its assimilation of illness leads to the disease known as scurvy. Appearance of C-avitaminosis contribute ibelkovaya energy malnutrition and the harsh climatic conditions and exhausting, backbreaking work. The initial form of vitamin C deficiency common enough phenomenon. More and more with ascorbic hypovitaminosis marked fatigue, decreased cold tolerance and increased susceptibility to upper respiratory tract infection. Found bleeding gums when brushing teeth. On the skin of drumsticks, thighs and back appear small hemorrhages around the hair follicles, marked elevation of what is perceived as goose bumps during chill. With state-vitaminoznogo deficits may occur for a long time in a latent form, creating a favorable environment for the formation of atherosclerosis, asthenic conditions, neuroses, stress reactions. There are observations that indicate that the latent form of vitamin C deficiency is a predisposing factor in the formation of excess body weight. Arise in such a state of illness more severe and prolonged, often there are complications. Major sources of vitamin C in the table. Vitamin C content in some vegetables, fruits and berries (100 g edible portion of the product) product