Suhani A Shah, Meet M Patel, Gaurav A Rathod, Ankit Y Yadav, Abhishek S Bhat and Kris C Patel

Vitamin C, also known as ascorbic acid, is an essential nutrient that plays a critical role in various physiological processes, including antioxidant defence, collagen synthesis, and immune function. Guava and cranberry are excellent natural sources of vitamin C, with guava being particularly rich in this nutrient. Guava contains up to 228 mg of vitamin C per 100 grams, while cranberry, though slightly lower, provides approximately 14 mg per 100 grams. The bioavailability of vitamin C from these fruits is enhanced by their natural composition, which includes other bioactive compounds such as flavonoids, polyphenols, and dietary fibre. These compounds contribute synergistically to their antioxidant and health-promoting properties. This study explores the vitamin C content in guava and cranberry, their extraction methods, and their potential applications in health and nutrition. Additionally, the review emphasizes the significance of these fruits in combating oxidative stress, boosting immunity, and preventing chronic diseases, highlighting their importance in a balanced diet.

DOI: 10.22271/phyto.2025.v14.i2c.15290

Pages: 196-203  |  224 Views  110 Downloads