Foods Containing Vitamin C and Their Health Benefits
DOI:
https://doi.org/10.5281/zenodo.15762375Anahtar Kelimeler:
Antioxidant, Rosehip, Scurvy, Vitamin CÖzet
Vitamin C (VC) is a water-soluble vitamin essential for human health. Since humans lack the ability to synthesize VC endogenously, it must be obtained through dietary intake. Absorption primarily occurs in the small intestine. When administered at pharmacological doses, VC has been shown to alleviate oxidative stress and inflammation, thereby contributing to the restoration of endothelial and organ function. In cases of deficiency, a potentially fatal disease called scurvy can develop, which is characterized by impaired collagen synthesis. This condition is effectively treated only through VC supplementation. This study focuses on the antioxidant properties of VC and its roles in immune function, as well as its effects on common colds, sepsis, and organ damage. Additionally, the health benefits of VC-rich vegetables and fruits particularly rose hips, citrus fruits, parsley, and tomatoes are highlighted.
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