SYNTHETIC VITAMIN C VS. NATURAL VITAMIN C
Natural Vitamin C:
Natural vitamin C is sourced from plants, fruits, animals, and minerals.
Synthetic Vitamin C:
Synthetic Vitamin C is wholly made in a lab, it is a stripped-down, isolated version; devoid of micronutrients and dietary fiber.
Which one is better?
Natural is always better, this fact becomes abundantly clear when looking at vitamins.
To start with, the chemical name for vitamin C is Ascorbic acid. A growing amount of evidence shows that high consumption of synthetic ascorbic acid leads to the thickening of arteries and the formation of genotoxins that can even lead to cancer.
Best sources of Vitamin C
1. Camu Camu
Camu Camu (Myrciaria Dubia) is a berry, native to the Amazon rainforest. This superfood has long been used to improve health. It is undoubtedly the best source of vitamin C. It also contains nutrients such as antioxidants, beta-carotene, amino acids, protein, fatty acids, calcium, and potassium.
100gm of fresh Camu-Camu fruit normally contains Vitamin C ranging from 1,882 milligrams to 2,280 milligrams. In other words, it has a concentration of about 2 g of Vitamin C or 50,000 ppm per 100 g of fruit. This represents 50 times more Vitamin C than an orange.
2. Amla Berry
Amla Berry is also known as Indian Gooseberry, it's being used in Ayurvedic medicine for 5000 years as it possesses excellent anti-aging and immune-modulating properties. It is an excellent source of Vitamin C, tannins, and antioxidant Superoxide Dismutase that provide relief from oxidative stress and inhibits Vitamin C degradation. Amla is rich in cofactors such as rutin, hesperidin, ellagic acid, quercetin, and tannins, which boost the action of Vitamin C. In addition, it possesses anti-inflammatory, antioxidant, and anti-cancerous properties.
Amla contains 20 times more Vitamin C compared to an orange. 100 grams of fresh Amla contains nearly 700 mg of Vitamin C. It has been found that Amla is 12 times more assimilable and has a much more potent effect on the body than synthetic Vitamin C.