Health Glossary

go to: A-B, C, F-I, K-L, M, N-P, S-T, Z

Vitamin C

Vitamin C, also known as Ascorbic Acid, is important for tissue healing and is an anti-oxidant. Water soluble, Vitamin C is easily destroyed by heat, light, as well as the process of storing, peeling, freezing and cooking food. Smoking and alcohol consumption will increase the loss of Vitamin C.

Vitamin C is essential for healthy teeth, gums, and bones. It helps heal wounds, scar tissue, and fractures. It builds resistance to infection, and aids in the prevention and treatment of the common cold. Vitamin C gives strength to blood vessels, and aids in the absorption of iron. It is required for the synthesis of collagen, the intercellular "cement" which holds tissues together. Vitamin C also prevents the conversion of nitrates (from tobacco smoke, smog, bacon, lunch meats, and some vegetables) into cancer-causing substances.

Foods that contain Vitamin C include: berries, citrus fruits and green vegetables, such as asparagus, avocados, cantaloupe, collards, dulse, grapefruit, kale, kelp, onions, oranges, pineapples, watercress.

Vitamin E

Vitamin E is the most powerful antioxidant vitamin in the body. It helps prevents cell damage by counteracting free radicals, which are by-products of oxygen metabolism. These free radicals are thought to be a key cause of many degenerative diseases, such as arthritis, heart disease, cancer, and senility.

Vitamin E also supplies oxygen to the blood, which is then carried to the heart and other organs, thus alleviating fatigue. It aids in bringing nourishment to cells, strengthening the capillary walls, and preventing and dissolving blood clots. Vitamin E is a yellow oil that is insoluble in water but soluble in fats and oils. It is transported around the body dissolved by fats, and is stored in the fatty tissue to be used when needed.

Foods that contain Vitamin E include whole grain cereals, vegetable oils, raw seeds, nuts, soya beans, and kelp.

Vitamin A, Vitamin B