NATURAL VITAMIN C

The most common species, which includes almost all peppers and hot peppers sold in Europe, is (Capsicum annuum). Most peppers also contain the substance responsible for the hot taste - capsaicin, although in very different concentrations. Bell peppers are rich in antioxidants and have a high concentration of vitamin C. 100 g of raw peppers contain 1.2 grams of protein, 4.6 grams of carbohydrates and 0.3 grams of fat. Other key ingredients are about 20 mg of potassium, 10 mg of magnesium, 10 mg of calcium, 5 mg of tocopherol per 100 g of pepper. The color comes mainly from various pigments from the carotenoid family. Most of these carotenoids are red, but yellow representatives are also widespread. The total content of carotenoids in dry red pepper is from 0.1 to 0.5%.

The cherry-like Acerola (Malpighia Glabra) is mainly grown in Brazil, Mexico, Jamaica, and also in Asia. It prefers a humid subtropical climate for its optimal growth. It grows at different altitudes, on the coast or in the mountains up to an altitude of 1600 meters. Acerola contains large amounts of natural vitamin C, which is responsible for thousands of tasks in our body. Ascorbic acid, which is better known as vitamin C, activates certain enzymes and is the most powerful water-soluble antioxidant. Vitamin C is also important for biosynthesis and promotes detoxification processes in the body. It is also involved in iron metabolism.

Kiwi (Actinidia Deliciosa) is extremely rich in natural vitamin C. Physiologically speaking, kiwi is a real "painkiller". The fruit is rich in magnesium, phosphorus, potassium and iron. In addition, kiwi is considered a real vitamin C bomb. It contains much more vitamin C than any citrus fruit. The general state of health can be improved by daily consumption of one kiwi fruit, in addition, the body's defenses are also strengthened. Kiwi is also said to purify the blood and act as a diuretic. After a meal that contains a lot of protein, kiwi is an ideal dessert because it contains the enzyme actinidin, which can break down proteins, i.e. supports their digestion.

In naturopathic medicine in Asian countries for almost 2000 years, the positive effect of sea buckthorn fruits (Hippophae rhamnoides) is well known and therefore they are often used in the treatment and prevention of various diseases. In Europe, sea buckthorn appeared only in the Middle Ages as a healing agent. Sea buckthorn berries have been used especially against seasickness and in cases of fever. They deserve the respect shown to them as a healing agent because, in addition to their high vitamin C content, which is three to seven times that of lemons, they contain many other important vitamins. One of them, for example, is vitamin E, which is activated by vitamin C in sea buckthorn and thus can act as a protection of cells from free radicals. Sea buckthorn also contains other ingredients such as fruit fiber that contribute to better digestion. They also contain vitamin B12. This vitamin is supplied to the body mainly by meat and therefore sea buckthorn is a very important source of vitamin B12 for vegetarians/vegans. And last but not least, sea buckthorn contains the vitamin choline. This vitamin can prevent fat accumulation in the body. At the same time, it helps the brain to work better. Therefore, sea buckthorn is a reasonable dietary supplement in every respect and contributes to the strengthening of our immune system.