ADVANTAGES OF HIGH PRESSURIZED VEGETABLE SOUP – (11-21-04)



Consumption of High-Pressurized Vegetable Soup Increases Plasma Vitamin C and Decreases Oxidative Stress and Inflammatory Biomarkers

While not a big surprise, it’s always nice to see studies that show an anti-inflammatory effect of vitamin C. Interesting, the levels of vitamin C estimated in the soup given to the study participants was 72 mg/day, a very small dose. It may not be just the vitamin C, but rather the other synergistic nutrients that helped vitamin C lower the inflammatory markers.

Consumption of High-Pressurized Vegetable Soup Increases Plasma Vitamin C and Decreases Oxidative Stress and Inflammatory Biomarkers..

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James Bogash

For more than a decade, Dr. Bogash has stayed current with the medical literature as it relates to physiology, disease prevention and disease management. He uses his knowledge to educate patients, the community and cyberspace on the best way to avoid and / or manage chronic diseases using lifestyle and targeted supplementation.







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Categories: Inflammation, Vitamin C
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