How Much Vitamin C Per Day When Sick?

how much vitamin c per day when sick

Vitamin C is a water-soluble nutrient with many vital functions in your body. It helps strengthen your immune system, aids collagen production and wound healing, and acts as an antioxidant to protect your cells from free radical damage. Here we are going to provide information to needs on how much vitamin c per day when sick.

How Much Vitamin C Per Day When Sick?

Several studies have answered this question over the years. For the most part, taking even high doses of vitamin C after you get symptoms has not been shown to consistently reduce symptom duration or severity. However, a 2013 meta-analysis of over 11,000 people did conclude that taking vitamin C supplements regularly (an average of 1000 mg to 2000 mg per day) slightly reduced the duration of cold symptoms and severity. The problem here was this was only an 8% reduction in the duration of cold symptoms, and most people didn’t notice that difference.

A more recent analysis from 2018 of nine randomized controlled trials suggested that some people who regularly take vitamin C may benefit from adding extra doses when they start to feel the symptoms of a cold coming on. The analysis found that the extra doses made the difference and that they reduced the duration of a cold by about half a day. But while the duration of cold symptoms was reduced, the only symptoms to reach statistical significance were fever, chills, and chest pain.

Vitamin C Rich Foods

Bell Peppers

Red bell peppers provide around 50% more vitamin C than green bell peppers.

Khumbu Plums

Kakadu powder is a natural Australian-cooked food that contains 100 times more vitamin C than oranges. It has a well-known concentration of vitamin C, which contains up to 5,300 mg per 100 grams. Just one plum contains 481 mg of vitamin C, which is 530% DV. It also contains a lot of potassium, vitamin E, and antioxidant lutein, which can benefit eye health.

Acerola Cherries

Just one cup (49 pieces) of acerola red cherries produces 822 mg of vitamin C or 913% of DV. Animal studies using acerola extract have shown that they can have anti-cancer properties, help prevent UVB skin damage and reduce DNA damage caused by malnutrition. Apart from these promising results, there are no human studies on the effects of acerola cherry use.

Rose Hips

Approximately rose hips provide 119 mg of vitamin C or 132% of DV. Vitamin C is essential for collagen synthesis, which supports the integrity of the skin as you grow older. Studies have shown that vitamin C reduces sun damage to the skin, reduces wrinkles, dryness, and discoloration, and improves its overall appearance. Vitamin C also helps with wound healing and inflammatory skin conditions such as dermatitis.

Chili Pepper

One green pepper contains 109 mg of vitamin C, or 121% DV. In comparison, one red pepper delivers 65 mg, or 72% DV. Also, peppers are rich in capsaicin, a compound that targets its hot taste. Capsaicin can also reduce pain and inflammation. There is also evidence that at least one tablespoon (10 grams) of red chili powder can help increase fat burning.

Guava

One guava contains 126 mg of vitamin C, or 140% DV. It is especially rich in the antioxidant lycopene. A six-week study involving 45 healthy young people found that consuming 400 grams of peanut butter a day, or about 7 pieces of this fruit, significantly lowered blood pressure and total cholesterol levels.

Sweet Yellow Pepper

Just one-half cup (75 grams) of yellow pepper provides 137 mg of vitamin C, or 152% DV, which is twice as much as what is found in green peppers. Eating enough vitamin C is important for the health of your eye and can help prevent the progression of cataract disease. A study of more than 300 women found that those who received high levels of vitamin C had a 33% lower risk of cataracts, compared with those with very low diets.

Blackcurrants

One-half cup (56 grams) of blackcurrants (Ribes nigrum) contains 101 mg of vitamin C or 112% of DV. The flavonoid antioxidants known as anthocyanins give them their rich, dark color. Studies have shown that a diet rich in antioxidants such as vitamin C and anthocyanins can reduce oxidative damage associated with chronic diseases, including heart disease, cancer, and non-neurodegenerative diseases.

Thyme

One ounce (28 grams) of fresh thyme provides 45 mg of vitamin C, which is 50% DV. Even just spraying 1-2 tablespoons (3-6 grams) of fresh thyme in your diet adds 3.5-7 mg of vitamin C to your diet, which can strengthen your immune system and help you fight infections. While thyme is a popular remedy for sore throats and respiratory conditions, it also contains high vitamin C, which helps to improve the body’s immune system, make the immune system, eliminate germs and germs, and clear infected cells.

Parsley

Two tablespoons (8 grams) of fresh parsley contain 10 mg of vitamin C, which provides 11% of the recommended DV. Along with other leafy vegetables, parsley is an important source of plant-based iron, not heme. Vitamin C increases the absorption of non-heme iron. This helps prevent and treat iron-deficiency anemia. One two-month study gave people on a vegetarian diet 500 mg of vitamin C twice a day with their diet. At the end of the study, their iron levels increased by 17%, hemoglobin by 8%, and ferritin, which is a metal-stored method, by 12%.

Spinach Mustard

One cup of chopped green spinach provides 195 mg of vitamin C or 217% of DV. Although cooked heat lowers the content of vitamin C in the diet, one cup of cooked mustard still provides 117 mg of vitamin C, or 130% DV.

Kale

Kale chopped vegetables. One cup of chopped raw kale provides 80 mg of vitamin C or 89% of DV. It also provides plenty of vitamin K as well as carotenoids lutein and zeaxanthin. One cup of kale cooked gives 53 mg or 59% DV of vitamin C. While cooking these vegetables reduced their C-vitamin content, one study found that boiling, frying, or smoked vegetables helped release more antioxidants. These powerful antioxidants can help reduce chronic inflammatory diseases.

Kiwis

One central kiwi packs 71 mg of vitamin C, or 79% DV. Studies have shown that kiwifruit rich in vitamin C can help reduce oxidative stress, lower cholesterol, and improve the immune system. A study of 30 healthy people aged 20-51 found that eating 2-3 kiwis daily for 28 days reduced platelet aggregation by 18% and reduced triglycerides by 15%. This can reduce the risk of blood clots and strokes. Another study of 14 men with vitamin C deficiency found that eating two kiwis daily for four weeks increased white cell activity by 20%. Blood levels of vitamin C are normal after one week, increasing by 304%.

Broccoli

Broccoli vegetables nailed. One cup of half-cooked broccoli provides 51 mg of vitamin C or 57% of DV. Numerous observational studies have shown a possible association between eating high-protein vegetables rich in cruciferous vitamins and reducing oxidative stress, improved immunity, and reduced risk of cancer and heart disease. One randomized study provided 27 young men who smoked heavily with 250-gram-fed hot broccoli containing 146 mg of vitamin C daily. After ten days, their levels of protein marker C-activated protein dropped by 48%.

Brussels

One-half cup of Brussels sprouts gives 49 mg or 54% DV for vitamin C. Like most cruciferous vegetables, Brussels sprouts are also high in fiber, vitamin K, folate, vitamin A, manganese, and potassium. Both vitamins C and K are important for your bone health. In particular, vitamin C contributes to the formation of collagen, which is part of the fibers in your bones. A major review of 2018 found that a high vitamin C diet was associated with a reduced risk of 26% of hip fractures and a 33% reduced risk of osteoporosis.

Lemons

Lemons were given to sailors during the 1700s to prevent a deadly disease. One complete lemon, including its peel, provides 83 mg of vitamin C, or 92% of DV. Vitamin C lemon juice acts as an antioxidant. When fruits and vegetables are cut down, the enzyme polyphenol oxidase is released into oxygen. This causes oxidation and turns the food brown. Applying lemon juice to exposed areas acts as a barrier, preventing the brightening process.

Lychees

One lychee provides about 7 mg of vitamin C, or 7.5% DV, while one cup provides 151%. Lychees also contain omega-3 and omega-6 fatty acids, which help your brain, heart, and blood vessels. Special studies on lychees are not available. However, this fruit provides a lot of vitamin C, which is known for its role in collagen binding and vascular health. A study of 196,000 people found that those with the highest vitamin C risk had a reduced risk of stroke by 42%. The extra supply of fruit or vegetables reduces the risk by an additional 17%.

Suggested: Vitamin C Benefits

Persimmons

Persimmon is an orange-colored fruit. There are many different types. Although Japanese persimmon is very popular, American persimmon (Diospyros virginiana) contains about nine times as much vitamin C. One American persimmon contains 16.5 mg of vitamin C, or 18% DV.

Papaya

One cup (145 grams) of papaya provides 87 mg of vitamin C or 97% of DV. Vitamin C also aids memory and has powerful anti-inflammatory effects on your brain. In one study, 20 people with Alzheimer’s disease were diagnosed with papaya which had been released for six months. The results showed inflammation and a 40% decrease in oxidative stress.

Strawberry

One-half cup of strawberry (152 grams) provides 89 mg of vitamin C or 99% of DV. Strawberries contain various and powerful compounds of vitamin C, manganese, flavonoids, folate, and other useful antioxidants. Studies have shown that because of their high antioxidant content, strawberries can help prevent cancer, cardiovascular disease, dementia, and diabetes. One study of 27 people with metabolic syndrome found that eating dried strawberries daily – equivalent to 3 new cups – reduced the risk factors for heart disease.

Oranges

One medium orange provides 70 mg of vitamin C, which is 78% of DV. Widely eaten, oranges form an important part of a diet rich in vitamin C. Some citrus fruits can help you and meet your needs for vitamin C. For example, half a grape contains 44 mg or 73% DV, mandarin 24 mg or 39% DV, and one lemon juice 13 mg or 22 % of DV.

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