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A new study published in the American Journal of Clinical Nutrition has revealed that those who have high concentrations of Vitamin C in their blood were less likely to develop a heart disease or to die prematurely.

According to the study, people who consumed more fruits and vegetables have 15% less risk of developing heart disease and 20% low risk of premature death. The study considered health data of 100,000 people and their food intake, in addition to DNA.

The key here is to get the Vitamin C through fresh and raw ingredients as the vitamin gets destroyed by cooking and prolonged storage. Vitamin C helps to build connective tissue and is a potent antioxidant.

Medical doctor at the department of clinical biochemistry Herlev and Gentofte Hospital in Denmark, Camilla Kobylecki said, “We can see that those with the highest intake of fruit and vegetables have a 15 per cent lower risk of developing cardiovascular disease and a 20 per cent lower risk of early death.”

A potent antioxidant, Vitamin C protects cells and biological molecules from getting damaged, eventually saving us from several diseases including cardiovascular disease. The human body will not be able to produce the vitamin and hence the vitamin is to be taken through diet.

Vitamin C (ascorbic acid) is a cofactor in at least eight enzymatic reactions which include several collagen synthesis reactions. Hence, its deficiency leads to most severe symptoms and health issues.

-Sumana