Vitamin C （Ascorbic Acid）
Around 90 percent of vitamin C in the typical diet comes from fresh fruits and vegetables. Peppers — sweet green and red peppers and hot red and green chili peppers — are especially rich in vitamin C. Other good sources include citrus fruits and juices, brussels sprouts, cauliflower, cabbage, kale, collards, mustard greens, broccoli, spinach and strawberries. It is important to note that cooking destroys vitamin C activity. Vitamin C, also known as ascorbic acid, is a water-soluble vitamin which has become the world’s most popular vitamin because of its antioxidant activity. Vitamin C helps with the formation of collagen and wound healing. Vitamin C helps maintain the tightness of the cell arrangement and increases connective tissue. It also helps the growth of bones and teeth. It participates in the oxidation-reduction reaction in the body and increases iron absorption capacity of the body.
Acerola Fruit Extract
Acerola fruit is a small, cherry-like fruit from the Malpighia glabra tree. Acerola growth extends from Texas, down into Central and South America, throughout the West Indies, and even includes some areas of Asia. Acerola fruits contain bioflavonoids, calcium, vitamin A, thiamin, and riboflavin, but they are most recognized for being very rich in vitamin C. Research shows that acerola has antioxidant benefits and maintains health.