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FoodScience Unique C 500. A unique vitamin and mineral supplement from Food Science. Power C+ contains 1000mg of Vitamin C, sourced form mineral ascorbate- calcium ascorbate + 60 mg of Potassium citrate; blended in natural base of seven bioflavonoids including rosehips, grapefruit, acerola cherry, orange, lemon, rutin and hesperidin. Power C+ encourages maximum bioavailability and absorption providing superior antioxidant benefits.Benefits of Unique C
- A unique combination of Vitamin C & minerals.
- Blend of 7 bioflavonoids.
- Provides powerful antioxidant protection.
- Helps maintain optimal pH levels.
- High source of potassium. Each Tablet Contains:
Vitamin C - 1000mg
-(As sourced from Mineral Ascorbate: Calcium Ascorbate, Manganese Ascorbate, Zinc Ascorbate, Magnesium Ascorbate)
Potassium (citrate) - 60mg
Also contains:
Stearic Acid, Vegetable Stearate, Microcrystalline Cellulose, Pectin, Seven Mixed Bioflavnonoids (Rose Hips, Grapefruit, Acerola Cherry, Orange, Lemon, Rutin, and Hesperidin). Does not contain:
animal by-products, corn, egg, gluten, milk, sodium, soy, wheat, yeast, added sugars, starches, synthetic dyes, artificial flavourings or preservatives. Suggested Usage:
Take one tablet daily. Additional Information:
Vitamin C
Vitamin C is the most widely used supplement. Humans cannot manufacture their own vitamin C; therefore it must be taken in through the diet. Vitamin C is a water-soluble antioxidant that is used all over the body. It speeds tissue growth and repair, supports hormone production, increases immune system functioning, protects the body from toxins and prevents cancer. It also regulates cholesterol, blood pressure and blood clotting. There are several types of vitamin C. Ascorbic acid is the basic form. To buffer the natural acidity of vitamin C manufacturers can bind it to other molecules. Two examples are calcium ascorbate (Ester-C) and ascorbyl palmitate. It also makes vitamin C easier for the body to absorb and decreases the loss of the vitamin through the urine. This increases the cost of the supplement but it is beneficial to those taking high doses of vitamin C and those who cannot tolerate acidic substances. Vitamin C needs are increased if you use oral contraceptives, antidepressants, analgesics, anticoagulants, steroids or alcohol. Cooking, light, oxygen, tobacco smoke and carbon monoxide destroy Vitamin C. Vitamin C supplements should be taken away from ginseng. Some diabetic medications and sulfa drugs may be less effective when taken with vitamin C. Cancer patients undergoing treatment should seek advice regarding vitamin C supplementation. Bioflavonoids
Bioflavonoids are essential for the absorption of vitamin C. The body cannot produce them; rather they must be taken in through the diet. They are called vitamin P because they regulate the Permeability of vessels and increase vessel strength. They are used to treat injuries because they repair damaged capillaries, which allows the body to restore proper blood flow to the area. Thus pain is relieved and bruising is minimized. They work with vitamin C to kill bacteria, increase circulation, stimulate bile flow, lower cholesterol, prevent cataracts and prevent herpes outbreaks. There are many different types of bioflavonoids. Most bioflavonoid complexes contain some of the following bioflavonoids, citrin, flavones, hesperidin, quercitin and rutin. Rutin and hesperidin are bioflavonoids that are well studied for their effect on the vascular system. They can be used for minimizing bruising or treating conditions such as hemorrhoids or varicose veins because all of these conditions occur due to compromised veins and capillaries. Quercitin is a bioflavonoid that acts as an antioxidant, antihistamine and anti-inflammatory, in addition to its vascular effects. It stabilizes the membranes of mast cells. Mast cells release histamine when they come into contact with an allergen so that the body mounts an immune response. It is this immune response that is responsible for allergic symptoms such as runny nose and itchy watery eyes. Cooking, heat, light, oxygen and pollutants, like cigarette smoke, destroy bioflavonoids. Information provided by Food Science.
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