Vitamin C has been known for its health-boosting benefits, and a new research has found out that it can help a person live longer.
The American Journal of Clinical Nutrition published a study that a person who coonsumes more fruits and vegetables have a 15 percent lower risk of developing heart disease and 20 percent lower risk of early death.
As the American Journal of Clinical Nutrition published the study whose subjects were 100,000 people in Denmark's previously collected health data. The study also covered their food intake, as well as their DNA.
Børge Nordestgaard, MD,the author of the study and a professor of clinical medicine at the University of Copenhagen, said that the vitamin C's antioxidant effects are the key factor, as it protect our cells from damage that can cause many diseases including heart disease.
Nordestgaard also said that the connection of the vitamin and the ill health, is also due to the vitamin C's ability to maintain connective tissues that support and connect the organs in our bodies.
Beth Warren a registered dietitian nutritionist and the author of Living a Real Life with Real Food, is not surprised that a high intake of vitamin C may help a person live longer, as the registered dietitian nutritionist stresses that the vitamin helps protect a person from oxidative damage and regenerate other antioxidants in human bodies such as vitamin E.
Nordestgaard said, a person can also get vitamin C from a supplement, but it's best to get it from the whole foods. Børge Nordestgaard stated, "Although our results are compatible with the possibility that a favorable effect of high intake of fruit and vegetables could in part be driven by higher vitamin C concentrations, we cannot say for sure that vitamin C is the explanation."
In the Science Transitional Medicine journal, a research that was published last year, discovered that the effects of chemotherapy treatment for cancer can be enhanced by vitamin C as vitamin C reduces its negative side effects.
Beth Warren said, it's key to get your vitamin C from fresh, raw ingredients, since "the vitamin is lost through cooking and prolonged storage."
