Vitamin C is a water soluble vitamin that can prevent major diseases such as diabetes, heart attacks, strokes and even cancer. Because vitamin C cannot be manufactured in the human body, intake from foods or supplements is necessary. Vitamin C is easily sourced in citrus fruits, as well as cherries and many other fruits and vegetables.

Vitamin C Functions in the Body, Vitamin C has a number of important functions in the body. It helps in the synthesis of collagen, which is needed for healthy skin, as well as bones and tendons. It helps stimulate neurotransmitters and aids brain function.

Vitamin C also stimulates the production of carnitine, an important part of the body's energy conversion system. Vitamin C is part of the mechanism of metabolizing bile acids, reports the Linus Pauling Institute. It's also an antioxidant whose mechanism helps remove damage from free radicals.

Vitamin C Deficiency
A severe deficiency of vitamin C leads to the disease scurvy. This disease has been on the decline since the British Navy discovered that the disease could be prevented by consuming lemons and oranges, even before the discovery of vitamin C.

Vitamin C Prevents Heart Attacks
According to the Linus Pauling institute, vitamin C help prevent damage to arteries. Vitamin C helps form collagen, which then maintains the integrity of arterial walls. A study published in 1997 in the British Medical Journal reviewed the heart attack risk of 1605 Finnish men and concluded that those with a vitamin C deficiency had a 13.2% risk of a heart attack, compared to 3.8% of those who had adequate levels of vitamin C.

Vitamin C Lowers Cancer Risk
Research on over 800 men with lung cancer during a 25 year period showed a 64 percent reduction by taking only 83 mg of vitamin C a day. Further research has shown a 50 to 75 percent reduction in cancers in laboratory mice by adding vitamin C to the diet. This has fueled the National Cancer Institute to recommend five to ten servings of vegetables or fruits each day.

Vitamin C Reduces Risk of Stroke
Over two thousand participants in a Japanese study showed a 54 percent lower risk of stroke in a report published in 2000 in the Journal of the American Heart Association. These individuals ate fruit at least six times a week, compared to those who ate fruits less than twice a week.

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