(Uses): Formation and maintenance of collagen; helps wounds heal and maintains healthy blood vessels; stimulates adrenal function and helps the body deal with stress; helps thyroid hormone production; helpful against viral, fungal, and bacterial diseases; may decrease the production of histamine, helping to reduce allergies; helps detoxify the body; antioxidant; natural laxative and may help with constipation; improves the utilization of blood sugar; may help raise good cholesterol “HDL”.
(Deficiency): Scurvy, which is very rare these days, leads to symtoms such as lowered immune function, slow wound healing, loss of appetite, poor digestion, tiny hemorrhages called petechiae in the skin. As the deficiency worsens, symptoms such as bleeding gums, anemia, nose bleeds, mouth ulcers, joint tenderness, shortness of breath and loose teeth may occur.
(Food Sources): Berries, citrus fruits, asparagus, avocados, beet greens, black currants, broccoli, brussel sprouts, cantaloupe, collards, dandelion greens, dulse, grapefruit, kale, lemons, mangos, mustard greeens, onions, papayas, green peas, sweet peppers, persommons, pineapple, radishes rose hips, spinach, strawberries, swiss chard, tomatoes, turnip greens, watercress.
(Herbal Sources): Alfalfa, burdock root, cayenne, chickweed, eyebright, fennel seed, fenugreek, hops, horsetail, kelp, peppermint, mullein, nettle, oat straw, paprika, parsley, pine needle, plantain, raspberry leaf, red clover, rose hips, skull cap, violet leaves, yarrow, yellow dock.
(RDA): 60 mg for adults; 10 – 20 mg to prevent scurvy; 35 mg for infants; 50 mg between the ages of 1 – 14; 80 mg during pregnancy; 100 mg during lactation. Higher amounts are needed for people who smoke, consume alcohol, those who are under alot of stress, woman on birth control and those who take aspirin.
(Assimilation): bioflavonoids, calcium, magnesium