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Vitamin C ≠ Ascorbic Acid



Ascorbic acid is actually a form of vitamin C, but it is not the same as vitamin C in its entirety. Vitamin C is a complex molecule that consists of several components, including ascorbic acid, dehydroascorbic acid, and other related compounds.


Ascorbic acid is the most well-known and studied component of vitamin C, and it is often used interchangeably with the term "vitamin C". However, vitamin C also includes other components that work together with ascorbic acid to provide its many health benefits. For example, vitamin C also contains flavonoids, which are powerful antioxidants that work synergistically with ascorbic acid to protect the body from oxidative stress and inflammation.


In short, while ascorbic acid is an important component of vitamin C, it is not the whole story. Vitamin C is a complex molecule that includes multiple components that work together to provide its many health benefits.


Some good sources of vitamin C include:


- Citrus fruits (such as oranges, grapefruits, lemons, and limes)

- Berries (such as strawberries, raspberries, blueberries, and cranberries)

- Kiwi fruit

- Mango

- Pineapple

- Papaya

- Melons (such as cantaloupe and honeydew)

- Tomatoes and tomato juice

- Red and green peppers

- Broccoli

- Brussels sprouts

- Spinach

- Cabbage

- Cauliflower

- Potatoes


It's important to note that some cooking methods, such as boiling or steaming, can cause vitamin C to be lost. Eating fruits and vegetables raw or lightly cooked can help preserve their vitamin C content. Additionally, storing fruits and vegetables properly can also help to reduce vitamin C loss.

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