Benefits of Vitamin C (part 1)


  1. Aids in the uptake of iron

Vitamin C assists the red blood cells to take up iron. Iron is a key element needed to make heamoglobin- a protein that is found in your red blood cells that carries the oxygen from your lungs to the rest of your body. Vitamin C is especially important in optimising the uptake of iron from plant-based foods called non-heme iron. Non-heme iron is not as easily absorbed by the body, however if Vitamin C is eaten at the same time as the plant-based food, this can improve the absorption of the non-heme iron.

  1. Supports the immune system

Vitamin C helps your body maintain an immune response when exposed to infection and has been shown to accumulate in immune cells to enhance phagocytosis (Phago-eating/devouring: Cyto-to do with cells). Phagocytosis is an essential process in your body where your immune cells get rid of any foreign substances, eg. microbial pathogens (bad microbes). You can watch phagocytosis by a white blood cell (immune cell) in action here 

  1. Can reduce free radicals in your body

Vitamin C is an antioxidant which works to reduce free radicals. Excessive free radicals cause degenerative/aging diseases and can be caused by pollutants and toxins. Free radicals are also produced by your body as a by-product of all the cellular processes that take place in your body every day. For more info on free radicals, read our blog on antioxidants

If you are not getting enough Vitamin C then you may experience fatigue, shortness of breath, headaches, irritability and low energy levels.

To get more Vitamin C eat plenty of fruit and vegetables. Or you could try our Kakadu Plum Powder with 3.4 times the RDI of Vitamin C per serve and 30 serves per pack!

Always consult your medical practitioner if you have medical concerns and if you are trying new foods.

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