Vitamin C: immunity, iron and energy for your maternity

It is recognised for its role in immune function, collagen formation, iron absorption, and protection against oxidative stress. During pregnancy, vitamin C requirements increase to support the baby's development and the mother's immune defences. In the postpartum period and during breastfeeding, it continues to contribute to tissue recovery and the maintenance of energy levels. The quality of the source, whether it is a natural vitamin C or synthetic, and the absorption context determine the actual efficacy of the intake.

In its natural form, vitamin C is found in abundance in citrus fruits, kiwi, strawberries, red pepper, broccoli, blackcurrant, fresh parsley, cabbage, and tomatoes. Some exotic fruits such as guava, acerola, and camu-camu are particularly rich in it. The absorption of vitamin C is good, but it is highly sensitive to heat and oxidation: cooking, prolonged storage, and exposure to air significantly reduce the vitamin C content of foods. Raw, fresh, and seasonal fruit and vegetables provide the best intake. Seasonal variations, dietary preferences, and pregnancy nausea can limit the regular coverage of requirements.

As a food supplement, vitamin C is available in the form of ascorbic acid, sodium ascorbate, calcium ascorbate, or natural extracts such as acerola. The postpartum food supplements Jolly Mama include vitamin C to optimise iron absorption and support immunity. An additional intake is particularly relevant for women whose diet in fresh fruit and vegetables is limited. Natural vitamin C derived from acerola offers a rich matrix of cofactors. Check for the absence of unnecessary additives and favour well-tolerated forms. Vitamin C is naturally vegan and compatible with most dietary requirements.