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Korzyści Mikrodermabrazji Twarzy z Witaminą C
17 Foods That Are High in Vitamin C
When you think of vitamin C, you may think primarily of oranges, but it’s actually abundant in lots of other foods — foods you’re probably already eating on a regular basis.
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Vitamin C is especially plentiful in citrus fruits (oranges, yes, but also grapefruit, lemons, etc.) and vegetables (especially cruciferous vegetables, which we’ll explain in a moment).
Registered dietitian Devon Peart, RD, MHSc, shares more info about foods that are high in vitamin C, plus tasty tips for incorporating them into your diet.
Review Questions
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Disclosure: Muhammad Abdullah declares no relevant financial relationships with ineligible companies.
Disclosure: Radia Jamil declares no relevant financial relationships with ineligible companies.
Disclosure: Fibi Attia declares no relevant financial relationships with ineligible companies.
Co to jest mikrodermabrazja?
W zabiegu mikrodermabrazji całą pracę wykonuje urządzenie przypominające różdżkę, którego zadaniem jest usunięcie górnej warstwy skóry, zwanej również warstwą rogową naskórka. Ponadto zabieg pozwala usunąć wszelkie ślady brudu i martwych komórek skóry. Zasadniczo przypomina to bardzo silne mycie twarzy.
– Mikrodermabrazja wygładza skórę poprzez mechaniczne usuwanie złuszczających się komórek skóry – mówi dr Palm. – Najlepiej sprawdza się w przypadku tych osób, które oczekują powtarzalnej procedury, zapewniającej łagodne rezultaty w czasie.
Innymi słowy, prawdopodobnie nie zauważysz drastycznej zmiany po pierwszym zabiegu, poza wygładzeniem i zmiękczeniem skóry.
– Osoby z silnymi uszkodzeniami słonecznymi i zmianami skórnymi, które spodziewają się, że mikrodermabrazja radykalnie poprawi stan skóry, będą rozczarowane – mówi dr Palm.
Chociaż mikrodermabrazja jest zwykle wykonywana w obrębie twarzy, dr Palm mówi, że zabiegowi można poddawać również inne części ciała. To także dobra opcja dla tych, którzy nie tolerują bardziej intensywnych metod złuszczania.
Food Sources
All fruits and vegetables contain some amount of vitamin C.
Fruits with the highest content of vitamin C include:
- Cantaloupe
- Citrus fruits and juices, such as orange and grapefruit
- Kiwi fruit
- Mango
- Papaya
- Pineapple
- Strawberries, raspberries, blueberries, and cranberries
- Watermelon
Vegetables with the highest sources of vitamin C include:
- Broccoli, Brussels sprouts, and cauliflower
- Green and red peppers
- Spinach, cabbage, turnip greens, and other leafy greens
- Sweet and white potatoes
- Tomatoes and tomato juice
- Winter squash
Some cereals and other foods and beverages are fortified with vitamin C. Fortified means a vitamin or mineral has been added to the food. Check the product labels to see how much vitamin C is in the product.
The best food sources of vitamin C are uncooked or raw fruits and vegetables. Cooking vitamin C-rich foods or storing them for a long period of time can reduce the vitamin C content. Microwaving and steaming vitamin C-rich foods may reduce cooking losses. Exposure to light can also reduce vitamin C content. Choose orange juice that is sold in a carton instead of a clear bottle.
Indications
Vitamin C deficiency usually arises in the setting of decreased intake or increased requirements or losses. Persons at risk for inadequate intake of the vitamin include patients in the following groups:
Those with alcohol use disorder, anorexia, or cancerThose on restricted diets secondary to inflammatory bowel disease, gastrointestinal reflux, or Whipple disease
Taking medications such as aspirin, indomethacin, oral contraceptives, tetracyclines, and corticosteroids.
Those who have renal failure due to filtration of water-soluble vitamin C during dialysis Those with a complication of interleukin-2 treatment of metastatic renal cell carcinomaIndications
Vitamin C is indicated to prevent and treat scurvy. Scurvy develops 1 to 3 months after initiating a vitamin C deficient diet. Individuals may complain of lethargy, fatigue, malaise, emotional lability, arthralgias, weight loss, anorexia, and diarrhea. They also may experience easy bleeding, bruising, and poor wound healing. The cutaneous manifestations of scurvy include phrynoderma, corkscrew hairs, perifollicular hemorrhage and purpura, edema of the lower extremities, and splinter hemorrhages. Phrynoderma, or enlarged hyperkeratotic hair follicles, initially present on the posterolateral arms. This presentation subsequently generalizes to involve the buttocks, posterior thighs, calves, shins, and back. Corkscrew hairs represent fractured and coiled hairs due to impaired keratin cross-links by disulfide bonds. With time, significant vascular congestion occurs, particularly in the lower extremities, leading to perifollicular hemorrhage and edema. This purpura is occasionally palpable, mimicking a cutaneous vasculitis. Blood vessel wall fragility also results in splinter hemorrhages of the nail bed. Oral disease is prominent among those with pre-existing poor dentition. Individuals may develop hemorrhagic gingivitis, where the gingiva is initially red, swollen, and shiny and later becomes purple, necrotic, and prone to bleeding. Additionally, poorly formed soft teeth are prone to infection. Musculoskeletal disease frequently presents in children. Hemorrhage can be intramuscular, intra-articular, or subperiosteal, leading to pain and pseudoparalysis. Bowing of the long bones, depression of the sternum, and swelling of the costochondral junctions are present on physical examination. Radiographic findings include a transverse metaphyseal radiolucent band (scurvy line or Trummerfeld zone), widening at the zone of calcification (white line of Frankel), a ring of increased density around the epiphysis (Wimberger ring), and metaphyseal spurs with marginal fractures (Pelkan spurs). Reports exist of conjunctival, intraocular, intracerebral, and gastrointestinal bleeding.