‘vitamin c’

Fruit and Chocolate, Gourmet Vitamins for Children

Tuesday, February 16th, 2010

Gourmet Vitamins for Children

Many children have to persuade them to get them to eat fruit and citrus that are now in the market, super sweet oranges, juicy and delicious, and chocolate, we can give them a good dose of vitamin C and all the qualities that also provides chocolate, but in this case, measuring the amount consumed.

Taking advantage of the amenities that we offer food companies at a time when we will have a dessert that will delight both young, well, we all tasted it at home.

The Nestle Chocolate Fondue Dessert is a delicious black chocolate in a few minutes, heated in the microwave achieving a perfect texture to dress the fruit also be kept warm for the time necessary.

Provide your toddler a skewer stick that is safe, and allow to click a slice of orange and enter it into the tub of chocolate, will possibly lost, but sure he will not resist eating fruit, try the test, also is delicious with banana, pear and why not, with croutons.

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Vitamin C

Friday, January 29th, 2010


Vitamin C is an essential nutrient in higher primates and some other species also. Vitamin C is essential for some metabolic reactions of plants and animals and is created by most organisms except humans. The lack of vitamin C causes a disease called scurvy and therefore is given the name of ascorbic acid. Vitamin C is also used as an additive food.

Ascorbate, pharmacophore of vitamin C is an antioxidant that slows aging, which protects against oxidation and acts in vital enzymatic reactions.

There is no consensus on the recommended amount of vitamin C daily. Due to its antioxidant effect, people who follow a diet rich in ascorbic acid from natural sources such as vegetables and fruits, have a lower mortality, better health and have fewer chronic diseases.
Food sources of vitamin C

The foods to which you can find vitamin C are all vegetables. Some fruits red or blue are often rich in ascorbic acid.

In the culture “Western” sources of vitamin C are the most common citrus lemon, orange, grapefruit, bergamot. In addition to citrus, another source of vitamin C is the tomato.

The major vegetable sources of vitamin C worldwide are: kiwi, gooseberry, loganberry, Brussels sprouts or , rose hip, seabuckthorn, jujube, cabbage, spruce needles, fruits Baobab, chili, pepper, black currant, pepper, paprika, pepper, guava, parsley, broccoli or broccoli, lychee and among others.

Types of Vitamin C
Vitamin C is divided into natural and synthetic. Vitamins are classified into natural C sodium ascorbate and ascorbic acid. The synthetic vitamin C can be found with variations.

The synthetic vitamin C have advantages as its price since oil production is its raw material, a drawback is its limited effectiveness and side effects produced by consuming mineral elements as an alternative to vegetables.

The natural vitamin C, by contrast, is highly effective, and inexpensive and can be found in most vegetables and fruits (mainly citrus). By becoming crystals after extraction, has much lemon flavor, which can not be tolerated by people with sensitive stomachs.

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Vitamin C – Ascorbic Acid

Thursday, December 24th, 2009

vitamin c Ascorbic acid, or Vitamin C is a water soluble vitamin, related chemically to glucose, which is only a vitamin for humans, higher primates, guinea pig, some fruit bats and some birds. The vast majority of animals, including farm, they can synthesize it, so do not accumulate in your body (or, possibly, secreted in milk). This has the effect that food animals are generally poor in this vitamin.

Ascorbic acid has a lactone structure. The acidity is not due to a carboxylic group, but the possibility to ionize the hydroxyl located on carbon 3, forming an anion that is stabilized by resonance. Its pKa is 4.04. Eventually, it may even dissociate the hydroxyl located at carbon 2, forming a dianion, although its pK is much higher (11.4), because it is not stabilized by resonance, such as carbon 3.

Ascorbic acid deficiency causes a disease called scurvy, resulting in damages related to the synthesis of collagen, since ascorbic acid is an essential cofactor in this process. The clinical consequences ranging from weak to bleeding gums spread throughout the body.

Although known since long ago (described in various texts of the thirteenth century), from the historical point of view scurvy was very important, especially for its impact on the fleets of the sixteenth and eighteenth centuries, a period which caused more casualties crews themselves naval battles. Among other cases, three quarters of the crew of Magellan’s expedition died because of scurvy, and a similar proportion of the crew of George Anson’s expedition against the Spanish fleet in the Pacific in 1740. (more…)

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