Vitamin C, or L-ascorbic acid, is an all-rounder. It stimulates the absorption of iron, controls the building and repairing of connective tissue, and supports the construction of teeth, cartilage and bones. Vitamin C also protects against damage by various pollutants, supports the liver in detoxifying the body and contributes to breaking down cholesterol. It is also partly responsible for generating serotonin (the transmitter linked to our mood and inner balance). Acerola cherries, citrus fruits, pepper, broccoli, rosehip and blackcurrant are natural sources of vitamin C. However, the process of preparing food damages vitamin C, as it neither tolerates heat nor contact with oxygen or light. During cooking, a large part of the vitamin C already disappears into the cooking water.
Out of all fruits and vegetables, Acerola cherries are the richest in natural vitamin C. In contrast to synthetic ascorbic acid, natural vitamin C is present in its biological precursors and in combination with valuable bioflavonoids. Nutrition science studies show that natural vitamin C is better absorbed and accepted by the body and has longer-lasting effects. These effects are due to natural bioflavonoids, among others things. Bioflavonoids regenerate used-up vitamin C within the body and support its many effects.