Vitamin C is another example. Natural vitamin C sources have several advantages over synthetic sources. For example, natural sources of vitamin C also contain synergistic bioflavonoids that must be added to synthetic C. Natural sources of vitamin C also contain compounds that help prevent deterioration of the vitamin C, which again is not true of synthetic vitamin C.

My favorite source of vitamin C is actually amla berry, also known as Indian gooseberry. The vitamin C in amla berry is actually 12 times stronger than synthetic vitamin C. Polyphenols in amla protect the vitamin C from oxidation, making it extremely stable. Additional advantages of amla include antiviral, antibacterial, antifungal, and anti-inflammatory effects. Amla protect the DNA from heavy metal damage, and significantly raises intracellular levels super oxide dismutase (SOD). SOD is an antioxidant, anti-inflammatory, and immune stimulatory enzyme.

My second choice for a natural vitamin C source is camu camu. Camu camu is native to South America. It is considered the highest plant source of vitamin C in the world. Camu camu does have one disadvantage though. Camu camu does not have the stability of amla, or acerola cherry.

My third choice is acerola cherry. This plant is thought to have originated from the Yucatan. Studies have shown widely varying rates of vitamin C, from lower than amla to higher than camu camu. As with amla berry, the vitamin C in acerola cherry is stabilized by polyphenols.

Other advantages of natural vitamin C sources are the fact that they are also sources of other vitamins. They also provide amino acids, minerals, and other nutrients that synthetic vitamin C does not offer.