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  2. Vitamin C - Wikipedia

    en.wikipedia.org/wiki/Vitamin_C

    Vitamin C supplements among other dietary supplements at a US drug store. Vitamin C has a definitive role in treating scurvy, which is a disease caused by vitamin C deficiency. Beyond that, a role for vitamin C as prevention or treatment for various diseases is disputed, with reviews often reporting conflicting results.

  3. Ascorbyl palmitate - Wikipedia

    en.wikipedia.org/wiki/Ascorbyl_palmitate

    Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive (E number E304). It is approved for use as a food additive in the EU, [1] the U.S., [2] Canada, [3] Australia, and New Zealand. [4]

  4. 10 Surprising Sources of Vitamin C - AOL

    www.aol.com/lifestyle/food-10-surprising-sources...

    There are loads of fruits and vegetables that can put you well on your way to your daily dose of antioxidant, immune-boosting C. To find out what vegetables and 10 Surprising Sources of Vitamin C

  5. List of antioxidants in food - Wikipedia

    en.wikipedia.org/wiki/List_of_antioxidants_in_food

    Vitamin C (ascorbic acid) is a water-soluble compound that fulfills several roles in living systems. Sources include citrus fruits (such as oranges, sweet lime, etc.), green peppers, broccoli, green leafy vegetables, black currants, strawberries, blueberries, seabuckthorn, raw cabbage and tomatoes.

  6. Nutritionists Identify the Top Superfoods of the Season - AOL

    www.aol.com/nutritionists-identify-top-super...

    Fennel is a good source of immune-supporting vitamin C and molybdenum, a trace mineral that aids enzymes in breaking down substances like sulfites within the body, Shaw says; in people who are ...

  7. Broccoli - Wikipedia

    en.wikipedia.org/wiki/Broccoli

    Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur -containing glucosinolate compounds, isothiocyanates and sulforaphane , are diminished by boiling but are better preserved by steaming , microwaving or stir-frying .

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