Vitamin C with Rowan berries

Vitamin C (ascorbic acid) is an essential antioxidant which supports the creation of the original form of vitamin E, eliminating free radicals from vitamin E and thus promoting the regeneration of vitamin E in the organism. Vitamin C also promotes the absorption of iron and participates in collagen synthesis which is necessary for the normal functioning of teeth, gums, blood vessels, bones, cartilage and skin.

Although the absorption of ascorbic acid already starts in the mouth and stomach, the main part of the process takes place through passive diffusion in the small intestine. The absorption of ascorbic acid is inhibited by aspirin, paracetamol, baking soda, antihistamines, estrogen, alcohol, smoking, fever and oxidative stress. The level of ascorbic acid in blood raises 2–3 hours after administering vitamin C. Excessive ascorbic acid is excreted in the urine in 3–4 hours and this process is accelerated by sulphonamides and other preparations containing sulphur.

Rowan berries (Sorbus fructus) contain natural vitamin C and support the functioning of the immune system. The berries also function as antioxidants, helping to protect the cells from oxidative stress. The main task of antioxidants is to scavenge free radicals in the organism, suspending their harmful effects on cells. To reduce the bitter taste of the fruit, rowan berries are picked when fully ripe — at the arrival of first frosts. The most important biochemical ingredients of rowan are sorbitol and sorbic acid.