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  • Akhilesh Sachan

Importance of VITAMIN-C in Fish Food

Vitamin-C is probably most important because it is a powerful anti-oxidant and immunodulator for fish. The fish body needs vitamin C (Ascorbic acid/Ascorbate) to remain in proper health conditions.

Vitamin C helps synthesize adrenaline, cartinine, epinephrine and neurotransmitter serotonin. The thyroid hormone thyroxine, bile acid and asteroid hormone.

Vitamin C makes various benefit to the fish body by holding cells together through collagen synthesis. Collagen is a connective tissue that holds muscles, bones and other tissue together. Collagen is also needed for the healing of wounds.

Vitamin C also requires in wound healing, bone and teeth formation, strengthening blood vessel walls, improving immune system functions, increasing absorption and utilization of iron and acts as an anti-oxidant.

Vitamin C works with vitamin E as an anti oxidant and plays an crucial role in neutralizing free radicals throughout the body.

Vitamin C reduces the effect of toxic chemicals in water and prevent negative effect of water temperature fluctuation.

Vitamin C increases intestinal absorption of iron from plant based foods.

Vitamin C enhances immune responses.

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