Vitamin C is an essential water-soluble vitamin that is super important for the growth and repair of tissues in the body, helps us make the protein collagen, helps in wound healing and repairs and maintains bones and teeth.1 That’s a pretty important job!
This fab vitamin also acts as an antioxidant, meaning it helps prevent oxidation of water-soluble molecules that could potentially create free radicals in the body which contribute to aging and the development of serious health conditions.2
Because Vitamin C is an essential vitamin for humans we must obtain it from dietary sources. Foods that are high in vitamin C include bell peppers, strawberries, tomatoes and of course, citrus fruits such as oranges and lemons. Another great source of Vitamin C is a fruit from the Amazon region called Camu Camu berry which recent studies show as a source of antioxidant phenolics.3 Camu camu has a deliciously tart taste and is available in powdered form.
While studies dismiss the belief that an increase of vitamin C could the risk of catching the common cold, this vitamin does produce a positive immunological response to help fight bacteria and viruses; not to mention is beneficial for a host of other health concerns.4
Vitamin C Boost Smoothie
Ingredients
2 tsp Camu Camu Berry Powder
3 cups orange juice, freshly squeezed
1 cup mango, frozen
1/2 cup strawberries
1/4 cup goji berries, soaked
1 scoop vanilla protein powder, (I used Vega Sport Performance Protein)
2 tsp chia seeds
1 tbsp flax oil
Directions
1. Soak goji berries in 1/2 cup of water for 20 mins to help soften them.
2. Combine all ingredients, including goji berry soaking water.
Post featured on Tera Warner’s website.
References
1. “Vitamin C (Ascorbic acid).” University of Maryland Medical Center. 2011. 18 Dec 2011. http://www.umm.edu/altmed/articles/vitamin-c-000339.htm
2. Haas, Elson M. Staying Healthy with Nutrition. New York: Celestial Arts, 2006.
3. Chirinos R., Galarza J., Betalleluz-Pallardel I., Pedreschi R., Campos D. Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages (2010) Food Chemistry, 120 (4), pp. 1019-1024.
4. Haas, Elson M. Staying Healthy with Nutrition. New York: Celestial Arts, 2006.
