Acerola, rich in vitamin C against the flu

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Joe Dispenza
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THEacerola and the fruit of a shrub or small tree named Malpighia emarginata native to Central America and the tropical belt; it is very similar to a cherry, so much so that it is called “The cherry of the Antilles”With a sweet and at the same time acidulous taste due to the presence of Vitamin C.

The properties of acerola they are many thanks to its richness in active ingredients (bioflavonoids and tannins) and nutritional substances; it contains, in addition to vitamin C, a high percentage of vitamin A, B vitamins and mineral salts such as iron, calcium, potassium and magnesium in particular.



Acerola was used in its lands of origin against anemia and scholars have then seen how its active ingredients were able to help growth and good development of bacterial flora thanks to the stimulation of a greater production of folic acid and a better absorption of iron.

This activity of his helps against vitamin deficiencies and therefore also in cases of fatigue or asthenia, especially in children and the elderly.

It also stimulates the immune system and becomes an excellent one ally against flu, colds, rhinitis and all respiratory tract infections.

 

The acerola against the flu

L'acerola contains 30 to 50 times the vitamin C found in citrus fruits. In the ranking of the largest fruits containing vitamin C is second only to camu camu, while regarding his antioxidant power it is first on the list because it is more bioavailable as an absorption than other fruits.

This richness in vitamin C allows it to become one of the best anti-flu products and remedies for seasonal ailments; in fact, the action of vitamin C on the immune system and its help in fighting free radicals is well known.



Usually it is not possible to consume it fresh apart for those who live in the places where the plant grows, who find 100% fresh acerola juice.

In the country it is sold in capsules, tablets or in extracts to be solubilized in water. The powder is obtained from the acerola cherry which is dried and subsequently made into a powder.

Vitamin C is usually extracted directly from the fruit to then be added in herbal remedies based on plants and herbs for the main purpose of helping the immune system.

Let's find out about vitamin C and the benefits it has on our body.

 

Grumichana, the Brazilian cherry, is also a fruit rich in vitamin C

 

Vitamin C

Our body needs several essential nutrients, including vitamins. In particular, vitamin C is a vitamin that the body cannot produce itself therefore he needs to insert it and absorb it through the foods of the diet.

Vitamin C is water-soluble and if exposed to light and air it oxidizes quickly thus dispersing its beneficial properties. Also it is thermolabile therefore during the cooking of a food starting from 40 ° C we will begin to degrade the enzymes that are needed for a better assimilation, also dispersing the precious vitamin C.

 

In the human body, vitamin C contributes to countless activities:

  • Contrast i radicali liberi and reduces cellular aging thanks to its antioxidant action;
  • improves the response activity of the immune system thanks to the stimulation of white blood cell phagocytosis and allows for faster healing;
  • lowers cortisol production by helping control stress;
  • stimulates the collagen production and dell 'elastina thus keeping the skin healthier and younger;
  • helps to better absorb other substances and nutritional elements such as iron and other mineral salts;
  • improves the blood circulation and aids in the repair of capillaries.

 



Vitamin C warnings and label reading

According to one of the latest studies by a group of scientists from the University of Pennsylvania in Philadelphia it was evaluated the difference between the chemically synthesized vitamin C and the vitamin extracted directly from fruit and vegetables.


Vitamin C isolated it did not give the same total beneficial effects and it seems that in large quantities the body is not able to dispose of it with the risk of damaging cellular DNA; there vitamin C extracted from vegetables instead it is not isolated but in a complex of several substances that in synergy bring their benefits to the body: in fact, we find vitamins C 1 and C 2 and this second vitamin is used to better absorb the previous one.

This distinction is especially important in the choice of products to buy: in the labels it may be indicated "vitamin C" also meaning the isolated one, while, if "extracted from" is specified with the name of the vegetable, it is ensured that the vitamin C is together with the phytocomplex of that vegetable.


Another foresight in reading the label is to look for the words "only natural vitamin C" seen that in some products instead, synthetic ascorbic acid is added which is declared under the name of "vitamin C". A product with higher vitamin C is therefore not a guarantee of better quality, on the contrary: ascorbic acid is usually added precisely to induce the customer to think that there is a greater presence of naturally extracted vitamin C.

From the acerola cherry extracted vitamin C is at most 17% therefore it will not be possible to find larger quantities on the label if the product is made exclusively from acerola.

 

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