Found in The Lean Plus (as well as kiwi fruit), millions of people across the world take Vitamin C for its health-promoting and antioxidant benefits. But there are also fat-loss benefits of Vitamin C due to how it interacts with active green tea compounds making it an excellent addition to The Lean Plus (Booster No.4), which breaks-down and metabolises fat as a source of energy.
Vitamin C is an essential vitamin that was structurally identified 1932, and has since been popularised for the prevention of the common cold becoming one of the most popular supplements in the world.
What is it?
Vitamin C, or L-ascorbic acid, is an essential vitamin with antioxidant properties. It’s found in high concentrations in citrus fruits such as oranges and kiwi and is also an incredibly popular dietary supplement as it’s high in antioxidants and can help to boost the immune system, helping to ward off the common cold. Vitamin C also helps to stabilise green tea compounds and enhances EGCG (antioxidant) absorption, so has applications in products that contain green tea products such as The Lean Plus (Booster No.4), which contains matcha green tea.
Research has shown that supplementing with Vitamin C can cut the risk of getting a cold in half, and if a cold does occur, then supplementing with Vitamin C can help to reduce the duration of the cold by up to 20%. Vitamin C increases blood flow in the body aiding recovery and general health. Additionally, as a result of its structure, Vitamin C can act on the brain, helping to treat depression, as well as interact with the pancreas and modulate cortisol. By protecting the testes from oxidative stress, Vitamin C can also preserve testosterone levels. And because of its ability to enhance the benefits of green tea compounds, Vitamin C also has fat-loss benefits when used in combination with matcha green tea, which is another ingredient in The Lean Plus (Booster No.4).
Vitamins C is an ingredient in The Lean Plus (Booster No.4). Recommended for anyone looking to break-down fat and metabolise it as a source of energy. Vitamin C was included in this product due to its ability to enhance the fat-loss benefits of green tea compounds, while at the same time providing antioxidant and immune-system support.
– Chen, Zhen-Yu, et al. “Stabilizing effect of ascorbic acid on green tea catechins.” Journal of Agricultural and Food Chemistry 46.7 (1998): 2512-2516.
– Shim, Soon-Mi, et al. “Digestive stability and absorption of green tea polyphenols: Influence of acid and xylitol addition.” Food Research International45.1 (2012): 204-210
– Levine M, et al Ascorbic acid and catecholamine secretion from cultured chromaffin cells . J Biol Chem. (1983)
– Jewo PI, et al. The protective role of ascorbic acid in burn-induced testicular damage in rats . Burns. (2012)