There are certainly some lessons to be learned from the history of technological progress. Consider this. We quickly abandoned the typewriter when personal computers became commonplace; the advent of DVDs led to the elimination of almost all videotapes, including VHS. And most importantly, the rise of cell phones and cell phones dealt a major blow to the pay phone generation. So, in terms of nutritional advances, it’s not surprising that today’s vitamin C supply is years ahead of where it was just a few years ago.
Of course, this does not mean that the vitamin C we have been taking all these years has had no effect. Traditional vitamin C preparations have served the industry well for over 70 years and will continue to contribute to human health. But as with any science-based health food, it would be hard (and unfair) to ignore the potential of these products to improve our quality of life: When CoQ10 was introduced in 1957, fish oil and omega-3 fatty acids had already made their appearance. And now, as we enter the second century, we are once again on the cusp of discoveries that will set the stage for health for decades to come.
Let’s Take A Closer Look At Amla, The New King Of Vitamin C
The amla fruit has been an important component of Ayurvedic medicine in India for centuries and is one of the most concentrated natural sources of vitamin C.1 Although it has been used in Ayurvedic medicine for centuries, most health-conscious consumers don’t know how concentrated it is. To better understand, let’s make some simple comparisons.
It has been calculated that one gram of amla fruit extract contains 35 times more vitamin C than a lime, 30 times more than an orange, and 160 times more than an apple. What is even more surprising is that the vitamin C in amla is not acidic and therefore does not cause the discomfort associated with conventional vitamin C supplements3.
This illustrates two very important points. First, Amla is a very powerful antioxidant containing natural vitamin C. The vitamin C in Amla is bound to tannins, which prevent it from being destroyed by light and heat. The absorption of the vitamin by the body is facilitated. In addition, people with various stomach and digestive disorders can obtain significant benefits from substances that they would not normally be able to get from Amla4 supplements.
As mentioned earlier, Amla has become a staple in Ayurveda due to its high vitamin C content. This is due to Amla’s powerful antioxidant properties, but its potential is not limited to healthy cells. Research continues to show that due to its unique profile of active ingredients, Amla has a range of beneficial effects that cannot be achieved with synthetic natural vitamin C. Amla contains high amounts of cytokine-like substances such as zeatin, Z-nucleotide, and Z-riboside and is rich in minerals and amino acids5.
Amla has cooling, antipyretic, antiseptic, and rejuvenating properties and is also known for its digestive benefits. Amla is one of the three main fruits of the digestive aid Triphala, a combination of Harada and Behada. Amla has a mild laxative effect, contributes to normal digestion, promotes fat and cholesterol utilization, regulates immune function, promotes toxin elimination, strengthens the liver, maintains normal cholesterol balance, and prevents lipid peroxidation. In addition, amla helps fight free radicals in the gastrointestinal tract due to its strong antioxidant properties7,8.
Amla’s complex profile of natural active ingredients makes it one of the most versatile extracts ever seen on the consumer market. Look for formulations containing Phyllanthus Emblica extract with a natural ascorbic acid content of at least 50% by weight.