Vitamin C (ascorbic acid) in orange juice

Vitamin C, also known as ascorbic acid, is water soluble, meaning it will dissolve in water and is not stored in the body. The recommended amount of vitamin C is 60 to 90 mg per day.

Orange juice is the most nutrient dense fruit juice commonly consumed in the United States. An 8 oz serving provides 110 cal and contains 72 mg of vitamin C.

Variability in the vitamin C (ascorbic acid) content of citrus fruit and their products is influenced by variety, cultural practice, maturity, climate, fruit quality, fresh fruit handling, processing factors, packaging, and storage conditions.

Vitamin C is known for its potent antioxidant properties and is lost during handling, processing and storage. Therefore, vitamin C content is widely considered as an appropriate marker for monitoring quality changes during processing and storage.

Citrus fruit juices provide an important source of vitamin C for human nutrition, even though only about one-fourth of the vitamin C content of citrus fruit is found in the juice. Vitamin C is usually considered the major antioxidant in citrus.

Vitamin C is important for the human body because it is needed in the production of collagen to make connective tissue. Vitamin C also helps the body to absorb iron, helps wounds to heal, helps red blood cell formation and helps to fight infections. Some studies say that vitamin C prevents cancer.

Vitamin C helps to enhance availability and absorption of iron from non-heme sources. Vitamin C also has antioxidant properties since it can easily lose the electron to neutralize and inhibit free radicals from being oxidized in preventing cell damage.
Vitamin C (ascorbic acid) in orange juice

Cantaloupe and immune system

It has a good source of vitamins and minerals which strengthening the immune system. It has a high beta-carotene level and has anti-clogging properties.

Beta-carotene is an essential component of a healthy diet. It has been shown to reduce the risk of certain cancers, and even shows the reproduction of cancerous cells. Beta-carotene enhances the activity of T-cells and antibody-producing B cells and boosts the tumor-destroying ability of macrophages, natural-killer cells and cytotoxic T cells.

Cantaloupe is sure to strengthen the immune system and help eliminate free radicals that might otherwise cause damage and lead to cancer.

Vitamin C protects the immune system, reduces the severity of allergic reactions and helps to fight off infections. Vitamin C in cantaloupe also will boosts human immune system which in turn will help prevent infections an illnesses.
Cantaloupe and immune system

Vitamin C in lime juice

Natural juice obtained from the whole fruit of Citrus aurantifolia, Limes have very little sugar, no fat, and only a trace of protein but they are high in vitamin C.

Analyses of sour lime juice have given values ranging from 23 to 49 mg ascorbic acid per 1oo gm, with an average of approximately 3o mg. Lime juice is found to have about two-thirds the vitamin C value of lemon juice.

Lime juice with honey or salt in the morning on an empty stomach is good since it helps to maintain the alkalinity of blood an also purifies it. It is ideal for people suffering from arthritis, because the vitamin C in lime juice strengthens connective tissues of the joints.

It also improves the vitality and hence is very useful in treating causes of cold, running nose, cough and other acute conditions.

Vitamin C can help to fight skin mage cause by the sun and pollution, reduce wrinkles and improve overall skin texture.
Vitamin C in lime juice

Vitamin C in fruits and its health benefits

As vitamin C is a simple sugar, it is dissolves readily in water. It is found in fruit. Children up to the age of 12 require 20 mg of vitamin C per day and older children and adult 30 mg.

Since fruit are usually eaten raw, they provide large amounts of vitamin C and are therefore a more reliable and convenient way of obtaining daily requirement of this important vitamin.

 

Higher fruit consumption and plasma vitamin C concentrations were inversely related to risk of ischemic heart disease, angina pectoris, acute myocardial infarction, stroke, diabetic complications, blood pressure in hypertensive patients and overall mortality.

Diets with at least 200 mg of vitamin C from fruits were associated with lower risk of cancers, especially those of the oral cavity, esophagus, stock, colon and lung.

The contribution of any fruit to the vitamin C content of the diet varies depending on the climate, the conditions of the soil, seasonal variations, the degree of maturity, the freshness of the food and the part of it which is eaten. The skin of apples for instances, contains more vitamin C than the pulp.
Vitamin C in fruits and its health benefits

Health Benefits of Mandarin Oranges

Mandarin oranges are rich in vitamins, minerals and antioxidants. High mandarin oranges consumption has been linked to reduced risk for heart disease and cancer. The pectin in mandarin oranges also possesses properties in lowering the cholesterol levels.

The combination of high vitamin C content and flavonoids make mandarin oranges important whenever vitamin C is required to function, especially within the immune system, lens of the eye, adrenal glands, and reproductive organs and in the connective tissues of human body, such as the joints, gums and ground substance and in promoting overall good health.

Japanese researchers found that mandarin orange reduced risk for liver disease, atherosclerosis, and insulin resistance among people regularly eating mandarin orange. The dried peels of mandarin oranges have long been used to aid digestion.
Health Benefits of Mandarin Oranges

Vitamin C content in camu-camu

The exotic camu-camu is grown in the nutrient-rich rain forests soil of Peru and other hot and damp tropical climates. The plant bears cherry-sized berries that are highly acidic, very tart, and are often sweetened to please human palette.

In the north-east region of Peru, people sometimes eat the fairly acidic camu-camu fruits fresh, but traditionally they have used them to make refreshments and liquors.

Camu-camu fruits have a higher vitamin C content, which is of particular use in treating a wide range of ailments, and they also possess important metabolites for nutrition and health. Vitamin C helps with immunity, tissue repair and healing as well as with cancer and cataract prevention.

In case anybody injured or have had a surgery , taking large quantities of vitamin C can help speed up the healing process.

The camu-camu berry is one of the world’s most potent sources of vitamin C – packing more than 60 times the amount preserving than the almighty orange.

Oranges often have around 1,000 ppm of vitamin C, while the camu-camu berry can have concentration as high as 50,000 ppm or about 2 grams of vitamin C per 100 grams of fruit.
Vitamin C content in camu-camu

Fruit of camu-camu

Camu-camu (Myrciaria dubia) is a small tree that grows 4-8 m in height, in the humid tropics, at altitudes of around 100 m above sea level.

Natural populations of camu-camu occur most often along the edges of black-water rivers, throughout the Amazon Basin and into the Orinoco Basin. Sometimes it is found along white-water rivers, but in this case generally in oxbow lakes and abandoned channels where sediments are not so abundant.

Camu-camu fruit is edible but is less frequently consumed raw because of its high acidity which dominates its flavor. Camu-camu fruits have a higher vitamin C content, which is of particular use in treating a wide range of ailments, and they also possess important metabolites for nutrition and health.

Camu-camu also contains certain amino acids that support the immune system, as well as act as an astringent, antioxidant, anti-inflammatory, and anti-depressant.

The fruit find excellent use as a refreshing juice with added water, sugar or honey, and is more popularly used for making jellies, jams, drinks, ice creams, pickles, liqueurs, wines, and it can be used in the enrichment of other foods or fruits.
Fruit of camu-camu

Vitamin C in Guava

The ripe fruit is very wholesome and nourishing. Guava provide large amounts of the antioxidants vitamin C and beta carotene, which can block the effects of harmful oxygen molecules called free radicals, which can damage healthy tissues throughout the body.

Guava is a good source of vitamin C. The vitamin C in the guava enhances the absorption of iron and helps in preventing anemia.

Taking guava regularly makes the complexion fair and the skin soft and shining.

Vitamin C and calcium present in guava helps in tightening the capillary vessels and preventing bleedings of inner parts of body.

Vitamin C also play a role in preserving immune function and preventing oxidative damage caused by chronic inflammation.

Vitamin C may also contribute to the maintenance of a healthy vasculature and to a reduction in atherogenesis through the regulation of collagen synthesis, prostacyclin production and nitric oxide.
Vitamin C in Guava