Liposomal vitamin C is a special form of vitamin C. Vitamin C is a low-molecular-weight organic compound that maintains normal metabolism and physiological functions of the body. It is ubiquitous in various fruits and vegetables. It helps synthesize collagen necessary for teeth, bones and blood vessels, and can promote the self-healing of tissue wounds. It also has antioxidant properties.
Vitamin C has a certain water solubility, is unstable in the air, and is easily destroyed at high temperatures. In the process of daily consumption, different eating methods such as cooking, frying, juicing, and raw eating will lead to the loss of vitamin C in raw materials. Choosing appropriate and eating methods to minimize the loss of vitamins in fruits is the key to effectively obtaining vitamins in fruits.
The outer layer of Liposomal vitamin C consists of a phospholipid bilayer with an inner compartment composed of water and water-soluble active ingredients. Water-soluble ingredients such as vitamin C are protected within the inner compartment by a liposomal structure.
The amount of vitamin C that the intestinal cells in the human body can absorb is limited, and excessive intake of vitamin C cannot be reasonably absorbed. The study found that due to its structural characteristics, the bioavailability of Liposomal Vitamin C is significantly higher than that of conventional vitamin C, which is almost twice that of ordinary vitamin C.
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