Vitamins are organic substances that perform an auxiliary function in relation to hormones and enzymes. They participate in almost all processes taking place in our body. Lack of one or another vitamin in the diet can adversely affect health.
In order to better understand the role they play, you must first understand what vitamins are in general. According to the existing classification, 3 of their types are distinguished:
- fat soluble;
- water soluble;
- vitamin-like substances.
The first group includes vitamins A, D, E, K. Their peculiarity lies in the fact that they are absorbed only if they were consumed together with food containing a sufficient amount of fat. So, for example, for vitamin A from grated carrots to bring the greatest benefit, it is necessary to add vegetable oil to it. In some cases, nature itself took care of everything. So, fish oil in large quantities contains vitamin E.
Vitamins C, B, H, PP are water soluble. This means that for their assimilation will require only a sufficient amount of fluid.
A separate group called vitamin-like substances included choline (B4), inositol (B8), para-aminobenzoic acid (B10), carnitine (B11), orotic (B11), pangamic (B15), polyunsaturated fatty (F), lipoic acid ( N), bioflavonoids (P), methylmethionine (U). In their structure, they are somewhat different from vitamins as such, but are similar to them in action and functions.
Vitamin C
In another way, it is also called vitamin C. Where is it most contained and why is it needed? The need to get it with food, like any other vitamin, is due to the fact that the human body is unable to produce it on its own. It is also known that for good health, vitamin C is very important, as it performs many functions:
- participates in hormonal regulation;
- protects the body from toxins;
- is a powerful antioxidant.
It is scientifically proven that people who adhere to a diet with a lot of vitamin C are less susceptible to diseases. In winter, this is especially true. Indeed, many people, only when symptoms of a cold or flu appear, rush to the pharmacy for bags of powder that say that they contain vitamin C, which contains the most actually useless or even harmful substances. We are talking about artificial colors and flavors. Therefore, it is better to use natural products that have vitamin C.
Where contains the most ascorbic acid, everyone knows from childhood. Indeed, lemons are painted on a bottle with delicious yellow dragees. But this is only partly true, since citrus fruits by this indicator, although they are among the leaders, are not a record holder.
If you call the symbolic trio of winners, then black currant will be in third place, kiwi in the second, and rosehip in the first, which contains a huge amount of vitamin C. Where it contains the most of this important substance is the juice of this wonderful berry . In addition, a large amount of ascorbic acid is in greens, sweet green pepper, strawberries, raspberries and mountain ash.