Vitamin c benefits for skin
Dec 01,2021 | HISEEK PRETTY
Vitamin c ascorbic acid is a vitamin that we often see in our daily lives. Many foods, fruits, and vegetables are rich in vitamin C. Vitamin C can not only make the skin more beautiful, but vitamin C can also promote the healing of skin wounds. This article will detail the effects of vitamin C on the skin.
The benefits of vitamin C for the skin
1. Antioxidant benefits
Vitamin C is a very good antioxidant. It can remove free radicals from skin oxidation. These free radicals are also the culprits of skin aging, delay aging, and prevent wrinkles and spots from appearing early.
2. The benefits of skin whitening
Vitamin C has the function of decomposing melanin in the skin, preventing pigmentation, fading dark spots, preventing chloasma and freckles, and keeping the skin white and tender.
3. The benefits of treating acne scars
Vitamin C can promote metabolism, improve skin immunity, increase skin elasticity, and help promote and accelerate wound healing
4. Anti-aging benefits
Vitamin C has the benefit of promoting the synthesis of collagen, but with the increase of age and the influence of external factors, the collagen in the skin is constantly losing. Supplementing vitamin C can promote collagen synthesis, maintain skin elasticity and reduce wrinkles
How to supplement vitamin C
Eat fresh fruits and vegetables
Natural foods are the best supplements for vitamin C. Fresh fruits and vegetables are natural and healthy, and there is generally no excessive intake of vitamin C. Therefore, vitamin C can be supplemented by eating fresh fruits and vegetables.
However, it should be noted that there is a big difference in the content of vitamin C in vegetables and fruits, and vitamin C is easily destroyed by oxidation, so you should pay more attention to supplementing vitamin C when eating fresh fruits and vegetables.
Among the fruits and vegetables, broccoli, cauliflower, kale, mustard greens, Chinese cabbage, rape and hawthorn, fresh dates, kiwi, papaya, oranges, strawberries, etc., contain more vitamin C.
As vitamin C is easily destroyed by high temperature, it is better to choose water blanching and quick stir-frying for vegetable cooking, and long-term stewing and frying will cause a large loss of vitamin C nutrition.