Vitamin C is a key antioxidant that helps prevent oxidative damage, reduce cardiovascular risk, and support various bodily functions. Because humans cannot make vitamin C, they must obtain it from their diet—primarily from fresh fruits and vegetables.
Despite Taiwan’s plentiful fruit supply, research shows that many individuals there still have low vitamin C levels, highlighting the importance of careful dietary planning.
A recent retrospective study found that people with vitamin C insufficiency had higher triglycerides, homocysteine, and CRP (markers of inflammation), as well as lower HDL (“good”) cholesterol. These findings link low vitamin C levels to higher cardiovascular risk. Increasing vitamin C intake—ideally keeping blood levels above 8.9 mg/L (and even above 15 mg/L for those at high risk)—can help protect LDL and HDL from oxidative damage, reduce harmful inflammatory markers, and lower unhealthy lipids.
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