Effervescent Vitamins Absorb Better
Vitamin C is water-soluble. It acts as an antioxidant, an immune booster, assists in the production of collagen and helps wound healing.
The major deficiency syndrome of vitamin C is scurvy, and the symptoms include inflamed and bleeding gums, impaired wound healing, dry eyes and mouth (Sjogren’s syndrome), joint and muscle weakness, fatigue, depression, frequent infections, anaemia, anorexia, kidney problems and pulmonary problems that can lead to coma and death.
Most people will not suffer from scurvy as about 90 percent of vitamin C in the average diet comes from fruits and vegetables. Peppers – sweet green and red peppers, and hot red and green chili peppers – are especially rich in vitamin C.
Other good sources include citrus fruits and juices, brussel sprouts, cauliflower, cabbage, kale, collards, mustard greens, broccoli, spinach and strawberries. Nuts and grains contain very little vitamin C. Cooking destroys vitamin C activity.
There are many forms of vitamin C supplements in the market today. The tablet forms alone come in esterified vitamin C, timed release, reduced acidity or added with bioflavonoids.
Effervescent vitamin C is comprised of ascorbic acid, citric acid and sodium bicarbonate. When the tablet is placed in water, the citric acid reacts with sodium bicarbonate to form sodium citrate and carbon dioxide. Also, some sodium bicarbonate reacts with ascorbic acid to form sodium ascorbate.
Some people find effervescent vitamin C a more tolerable supplement than ascorbic acid. The absorption of effervescent vitamin C is instantaneous as it is in soluble form when consumed.