Vitamin C

Vitamin C is mainly found in colourful and raw fruits and vegetables: red pepper, orange, lemon, grapefruit, cantaloup, raspberry, strawberry, broccoli, tomato, etc.

Origin

Vitamin C is made of L-ascorbic acid.

Used part

Vitamin C is a hydrosoluble enzyme cofactor involved in many biochemical reactions. It is required in the synthesis of collagen and red blood cells and contributes to the immune system. It also plays a role in the metabolism of iron as a promoter of its absorption. Another important role of vitamin C is its antioxidant action, which protects the cells against free radical damage. The human organism is incapable of synthesising vitamin C, so it must extract it from its food. It is mainly absorbed in the small intestine. It is then essentially found in the lens of the eye, the white blood cells, the pituitary gland, the adrenal glands and the brain.

Bibliographical references

The health claims that feature on our website in relation to the plants contained in our products are compliant with the list of health claims awaiting final assessment by the Community authorities (cf. website of the European Commission: http://ec.europa.eu/nuhclaims/). However, they may be subject to modification following their assessment by the national competent authorities.

The health claims relating to other nutrients or substances contained in our products that feature on our site are compliant with Regulation No. 432/2012 of the Commission of 16 May 2012 which establishes a list of authorised health claims authorised in relation to food products, other than those in reference to the reduction of the risk of disease as well as community-based development and child health (cf. website of the European Commission: http://ec.europa.eu/nuhclaims/).