Vitamin C is required for the synthesis of collagen, an important structural component of blood vessels, tendons, ligaments, and bone. Whole food vitamin C also delivers a myriad of beneficial bioflavonoid food compounds known to have nutritive activity in the body. Another benefit to whole food vitamin C is that its naturally buffered, with less than 1/10 the acidity compared to common ascorbic acid, and is therefore gentle on the stomach.
Suggested Use: One tablet qd, or prn
Serving Size 1 Tablet
Servings per Container 30, 90 or 180
Total Fat 0 mg
Total Carbohydrate 403 mg
Dietary Fiber 17 mg
Sugars 0 mg
Protein 454 mg
SOURCE; FOODSTATE AMOUNT
Vitamin C (Citrus sinensis 1680 mg) 400 mg
ADDITIONAL FOODSTATE NUTRIENTS
Bioflavonoids 160 mg
Cellulose, Food Glaze, Vegetable Lubricant.
Severe vitamin C deficiency has been known for many centuries as the potentially fatal disease, scurvy. By the late 1700's the British navy was aware that scurvy could be cured by eating oranges or lemons, even though vitamin C would not be isolated until the early 1930's.