Though Vitamin C can be obtained from fruits and vegetables, many people do not consume enough to get optimum levels of the nutrient in their daily diet.
Vitamin C, also known by its scientific name ascorbic acid, is an important nutrient for good health. Our body needs it for immune function, bone structure, iron absorption and healthy skin.
Vitamin C is also known to be a strong antioxidant that can protect tissue against oxidative damage caused by free radicals and help prevent or reverse cellular damage.
In a retrospective analysis of critically ill Covid-19 patients in Malaysia, researchers found that high dose Vitamin C, being an antioxidant, may have the propensity to mitigate severe oxidative stress to keep lung injury minimal besides preventing other organ failures.(1) Patients who received high dose Vitamin C treatment saw improvement of respiratory function.
A 2019 review showed that high-dose vitamin C therapy can benefit individuals admitted to intensive care units (ICUs) for critical diseases by decreasing the period of ICU stay by 8% and shortening the time of mechanical ventilation by 18.2%.(2)
Vitamin C can be obtained from daily intake of food, especially fruits and vegetables. However, in this era, many people do not get enough Vitamin C from their daily diet due to modern-day farming methods and unhealthy eating habits. Therefore, many people turn to supplements to meet their needs.
However, most Vitamin C supplements available on the market today are synthetically manufactured formulations and in this isolated chemical form, the Vitamin C does not contain other components normally focused with it in the food (i.e. proteins, fats, and carbohydrates).
Science has proven that Vitamin C is not absorbed as a pure, isolated compound. Protein, fat, and carbohydrate carriers are necessary to help the absorption of vitamins and minerals within the body. For this reason, synthetic formulations are not absorbed well by our body and the nutrients cannot be transported efficiently to the targeted cells. Therefore, they are usually manufactured in mega doses in hope that a small fraction will be absorbed by our body.
Re-Natured Vitamin C: What makes it so special?
Re-Natured Vitamin C is molecularly bonded into a concentrated food complex, just as it is found in natural foods. In other words, Re-Natured Vitamin C is presented to the body the way Vitamin C is normally found in food for better absorption, retention and utilisation by the body.
A study published in American Journal of Clinical Nutrition showed that Re-Natured Vitamin C was 35% more bioavailable than its synthetic form of vitamin C.(3)
The benefits of Re-Natured Vitamin C compared to other synthetic formulations in the market include higher bioavailability and better distribution of vitamin to the targeted body tissues.
Therefore, it is not necessary to take a very high dose for the desired health benefits. Due to the form of Re-Natured Vitamin C, which is similar to the Vitamin C in natural food, it can be taken any time convenient, either before or after a meal.
Re-Natured technology is an exclusive patented technology from Grow Company Inc USA to enhance the bioavailability of Vitamin C in the body by synthesising the nutrient into a food matrix.
In the manufacturing process, Vitamin C is fed back into the food and naturally re-integrated with all the other food components such as natural citrus extract, which aids absorption in the body.
Vitamin C is an important nutrient that keeps our immune system functioning properly. Be a wise consumer and choose Re-Natured as your choice of Vitamin C supplement for healthier life.
This article is contributed by #Biogrow. For queries, call 03-7956 2220 (Monday-Friday 9am- 5pm), email info@biogrow.com.my or check it out on Facebook.
References
(1) Wong, C.K.W. et al. (2020). Effects of High Dose Vitamin C Supplementation on Severe Covid-19 Patients in the ICU: A Retrospective Analysis.
(2) Hemilä, H., & Chalker, E. (2019). Nutrients, 11(4): 708. https://doi.org/10.3390/nu11040708
(3) Vinson, J.A. and Bose, P. (1988). American Journal of Clinical Nutrition, 48 (3): 601-604.
