Consumption of High-Pressurized Vegetable Soup Increases Plasma Vitamin C and Decreases Oxidative Stress and Inflammatory Biomarkers
While not a big surprise, it’s always nice to see studies that show an anti-inflammatory effect of vitamin C. Interesting, the levels of vitamin C estimated in the soup given to the study participants was 72 mg/day, a very small dose. It may not be just the vitamin C, but rather the other synergistic nutrients that helped vitamin C lower the inflammatory markers.
Consumption of High-Pressurized Vegetable Soup Increases Plasma Vitamin C and Decreases Oxidative Stress and Inflammatory Biomarkers..
