Vitamin C: Savior of metabolic disorders

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As per Oregon State university research, the higher intake of vitamin C helps to cure metabolic disorder. A diet high in saturated fat results in chronic low grade inflammation in the body that turn leads to the development of metabolic syndromes, a serious condition associated with cognitive dysfunction and dementia as well as being a major risk of factor for heart disease, fatty liver disease and type-2 diabetes.
 The type of eating pattern we follow for our daily routine such as high fat and high carbohydrates diet leads to prompt metabolic disorder by unbalancing of micro-biome which is present in the gut and impaired gut function leads to increase toxin in the blood stream, resulting in Vitamin C depletion, which subsequently impairs the trafficking of vitamin E.  As per the one clinical study, Vitamin C and Vitamin E is a antioxidant and play a role as defense against the oxidative stress brought on by inflammation and the associated free radicals, unstable molecules that can damage the body’s cells (Antoniades C et al 2004).
Due to its function as an antioxidant and its role in immune function, vitamin C has been promoted as a means to help prevent and/or treat numerous health conditions, such as:
·         Cancer (including prevention and treatment),
·         Cardiovascular disease,
·         Age-related macular degeneration (AMD) and cataracts
·         The common cold

Food Sources of Vitamin C

Fruits with the highest sources of vitamin C include:
·         Cantaloupe/ European Muskmelon
·         Citrus fruits and juices, such as orange and grapefruit
·         Kiwi fruit
·         Mango
·         Papaya
·         Pineapple
·         Strawberries, raspberries, blueberries, and cranberries



Vegetables with the highest sources of vitamin C include:
·         Broccoli, Brussels sprouts, and cauliflower
·         Green and red peppers
·         Spinach, cabbage, turnip greens, and other leafy greens
·         Sweet and white potatoes
·         Tomatoes and tomato juice
·         Winter squash

Remarks: Cooking vitamin C-rich foods or storing them for a long period of time can reduce the vitamin C content. Microwaving and steaming vitamin C-rich foods may reduce cooking losses. The best food sources of vitamin C are uncooked or raw fruits and vegetables. Exposure to light can also reduce vitamin C content. Choose orange juice that is sold in a carton instead of a clear bottle.


Nutrition researcher & Dietitian with 3+ yr of experience on working on product label claim & Build scientific evidence and regulatory compliance for new & old products, diet planning for patients basis on their therapeutic and non-therapeutic diagnosis.

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