Application areas of vitamin C
1
Fruit and vegetable preservation
Vitamin C is an important antioxidant substance in plants, which participates in various biochemical reactions and helps to eliminate reactive oxygen species. Research has shown that increasing the vitamin C content of post harvest fruits and vegetables can enhance their antioxidant capacity and extend their shelf life.
2
Inhibit fat oxidation
Vitamin C has strong reducing properties and can remove oxygen from food, thereby preventing oil oxidation. This antioxidant effect helps to extend the shelf life of oily foods and maintain their nutritional content.
3
Protecting the stability of tea polyphenols
Vitamin C not only protects tea polyphenols, but also promotes the formation of theaflavins and thearubigins. These substances are key components that determine the color and flavor of black tea, and increasing their content can significantly improve the overall quality of black tea.
Function Of Vitamin C
Enhance immunity: Vitamin C helps with the production of white blood cells and improves the body's ability to resist infections.
Antioxidant effect: As an antioxidant, vitamin C can help resist the damage of free radicals to body cells.
Promote collagen synthesis: Collagen is an important component for maintaining skin, bone, and vascular health.
Helps with iron absorption: Vitamin C can convert non heme iron in food into a form that is more easily absorbed by the human body.
Lack and Excess
Deficiency syndrome: Long term deficiency of vitamin C can lead to scurvy, manifested as gum bleeding, skin and mucosal bleeding, anemia and other symptoms.
Excessive intake: Although vitamin C is a water-soluble vitamin, excessive intake is usually excreted through urine, but long-term high intake may also cause some adverse reactions, such as diarrhea, stomach discomfort, etc
Vitamin Customized Series
Customized packaging as follows
