Optimal Benefit From Vitamin C
Studies have shown that vitamin C increases the activity of specific white blood cells, the cells involved in fighting infection. Researchers have observed that in the presence of vitamin C, white blood cell movement is stimulated, as is their ability to destroy bacteria. It was also found that virus growth is inhibited when vitamin C is present. Scientific data suggests that vitamin C may reduce the incidence of the common cold, however the majority of the studies show that it shortens the duration of colds and lessens the severity of symptoms.
The Search For A Better Form Of Vitamin C
Basic vitamin C is called ascorbic acid and due to its acid nature, it can at times be irritating to the mouth and stomach, and cause gas and diarrhea when taken in moderate to high quantities. A form that seems to be a more tolerable is a blend of mineral ascorbates. A mineral ascorbate is vitamin C bonded to a mineral such as calcium, magnesium, potassium, etc. It provides added benefit by making the vitamin C less acidic and therefore less irritating to the stomach and intestine, also known as a buffered vitamin C. Further improvement is adding a unique form of vitamin C called ascorbyl palmitate. Ascorbyl palmitate is vitamin C bonded to palmitic acid, a fat-soluble ester of ascorbic acid. It is thought to enhance cellular uptake of ascorbic acid by permitting the vitamin C to attach to, and become embedded in the fatty membrane of the white blood cell, thus allowing for more efficient vitamin C uptake into the white blood cell.
Importance Of Active Bioflavonoids
Bioflavonoids can reduce pain, inflammation, bleeding, bruising and edema due to injury. In allergies, bioflavonoids reduce the symptom-producing effects of histamine, serotonin and bradykinin. These substances are released along with leukotrienes and prostaglandins when the mast cell degranulates. Bioflavonoids stop the degranulation of the mast cells as well as inhibiting a number of enzymes that are involved in the production of inflammatory prostaglandins and leukotrienes. So bioflavonoids may reduce the symptoms of allergy by inhibiting both the release and the transport of inflammatory substances into tissue. Bioflavonoids have a great value in the nutritional management of numerous conditions.
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