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Vitamin C is a water-soluble vitamin.
Vitamin C prevents the oldest known disease of nutrient deficiency: scurvy.
Another name for vitamin C, ascorbic acid, literally means "without scurvy."
Vitamin C is well absorbed, but the amount absorbed decreases with increasing dosages. Maximum absorption is obtained from multiple small doses throughout the day.
Vitamin C is destroyed with cooking or improper storage and handling of food.
There is no evidence that natural forms of supplemental vitamin C, such as rose hips or acerola berries, are better absorbed or used by the body than synthetic vitamin C.
Allergy: Vitamin C might relieve some of the symptoms of allergies and asthma.
Cancer: Vitamin C might reduce the risk of cancer, including cancer of the colon, skin, oral cavity, cervix, and stomach.
Common Cold: Large doses of vitamin C reduce the seriousness and the duration of the common cold.
Diabetes: Vitamin C might help regulate insulin in diabetics.
Heart Disease: Individuals with higher vitamin C intakes, compared to those with lower intakes, are less likely to develop or die from heart disease.
Vision: The risk of developing cataracts and age-related macular degeneration is lower in people who consume vitamin C-rich diets.