Benefit of Vitamin C

Nama : I GST NGR LANANG ALIT PUTRA
NPM  : 15700002

Sources of vitamin C can be found from the environment around us. In general, vitamin C contained in fruits and vegetables. According to the results of studies that have been conducted in the United States, the fruits, vitamin C most in strawberries is 95 mg per fruit. Followed by 85 mg of papaya, 75 mg of kiwi and 70 mg of oranges.

While the vegetables, vitamin C tend to be much less when compared with fruit. This is because vegetables tend to be often consumed after cooking first. This causes the amount of vitamin C in vegetables decreased with the cooking process. In the vegetables that have been cooked, vitamin C is found mainly in the broccoli, which is 60 mg. This number is followed by the spinach 55 mg, pepper 50 mg and tomato 35 mg.

As mentioned above, vitamin C can serve as electron donors. Vitamin C as an antioxidant because it is said by donating electrons, can prevent other compounds from oxidation.

Many statements from various studies suggest that the risk of heart disease can be reduced by consuming vegetables and fruits regularly. This statement is corroborated by the presence of vitamin C and vitamin E in the fruits and vegetables that protect biological molecules from oxidative attack.

Until now, the benefits and the effect of vitamin C in preventing CVD (Cardiovascular Disease) and other diseases are researched and developed. Thus, there is a possibility for the discovery of new benefits of vitamin C. 

VITAMIN C - As an electron donor, vitamin C is a water-soluble antioxidant. Eating fruits and vegetables in sufficient quantities to reduce the risk of cancer, stroke, cardiovascular disease and can control the aging stage.