All the Vitamins A and C, are considered the vitamins of organic defenses par excellence, since their antioxidant power is very high and acts against free radical, responsible for cell deterioration, are also those that provide color and flavor to fruits and vegetables.
Vitamin A is assimilated as provitamin A Through the beta carotenes and carotenes contained in natural foods, to be transformed in the liver into vitamin A, it has shown an important role in the prevention of cardiovascular diseases, the cancer and aging.
More than half of the vitamin A and practically all of the Vitamin C that we need is provided by fruits, as well as many vegetables also contain vitamin C, in particular those of a dark green color, such as chard, chicory, parsley, watercress, etc., it is very important to know that cooking them destroys the vitamin, which is why fruits always occupy the first place when it comes to providing it, as well as salads due to their raw state.
Vitamin C also increases the assimilation of iron, calcium and phosphorus, a more than important condition to fight blood diseases such as anemic processes, totally related to organic defenses.
Fruits that contain a large quantity of both vitamins:
Apples, Strawberry, Raspberry, Strawberry, Orange, Grapefruit, Lemons, Melon, Pineapple, Apricot, Peach, Banana, Medlar, Plum, Kiwi, Mango, Papaya, etc.
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