FREE Royal Mail · 2–3 daysGMP quality standardsMade in the UKVAT included
Vitamin C · 100% Plant-based · Vegan · Food-Based Acerola Vitamin C · 60 Vegan Capsules
| Vitamin C | 125mg | 156% |
| Acerola Cherry** | 500mg |
| Blackberry** | 108mg |
| Rosehip** | 108mg |
| Parsley Leaf | 50mg |
| Elderberry** | 42mg |
Acerola Cherry Extract ((Malphigia glabra) (25% Vitamin C)), Capsule Shell: Hydroxypropyl Methylcellulose (HPMC), Stoneground Brown Rice Flour (Oryza Sativa), Parsley Leaf Powder (Petroselinum Crispum), Blackberry Extract (Rubus Fruticosus L.), Elderberry Extract (Sambucus Nigra L.), Rosehip Extract (Rosa Canina).
Take 1 capsule, 1 to 3 times per day or as required.
Store in a cool, dry place, out of reach of children. Do not use if the seal is damaged. Best before date printed on the base.
Suitable for vegetarians and vegans · Kosher approved · Halal approved
Looking for acerola extract? Here is ours: Vitamin C Capsules (Food-Based Acerola Vitamin C, 60 Vegan Capsules), made in the UK.
Most of us have a small private ritual around vitamin C. It begins in late October, when the first colleague at work starts coughing. We buy a tube of the orange tablets that fizz in water. By Christmas the tube is half full and we've forgotten about it.
That's what this little bottle is. Five real fruits, milled and concentrated, with the vitamin C exactly where evolution put it.
A clean cream pot, sixty vegan capsules, a soft red signature on the label. The dose is gentle — one capsule, one to three times a day, with water, with or without food. Each capsule delivers 125mg of vitamin C, which is 156% of the European reference intake. One a day is enough for most people. One capsule, one to three times a day.
A bottle lasts you two months at one a day, three weeks at three. Quiet, daily, the way most useful things are.
Acerola — Malpighia glabra — is sometimes called the Barbados cherry, sometimes the West Indian cherry, sometimes simply cereza. It grows on a small evergreen shrub native to the Lesser Antilles, the Yucatán, and the dry tropical lowlands of South America. In autumn the branches fill with small bright red fruits, glossy and three-lobed, that look almost identical to the European cherry your grandmother stewed in summer. Bite into one and the resemblance ends. The flesh is sour, watery, faintly tannic, with a flavour somewhere between an underripe orange and a wild crab apple.
Sourness, in the language of plants, often means vitamin C. And acerola is, by the gram, one of the most concentrated natural sources of it on earth. Acerola is one of the richest natural sources of vitamin C.
The Taino and Carib peoples, the original inhabitants of the islands, ate acerola straight from the tree and used the leaves and bark in their household herb traditions. When the Spanish arrived in the 16th century they noted the fruit but found it too sour to take seriously. It took until the 20th century for laboratories to confirm what the islanders had quietly known for a thousand years: that this small ridge-cherry was vitamin C in a fruit shape.
We use 500mg of acerola cherry extract per capsule, standardised to 25% vitamin C — acerola cherry extract standardised to 25% vitamin C.
Anyone who grew up in the British countryside knows the rhythm. The brambles flower white in May. By August they are dark purple jewels, and you walk home with stained fingers and a tin full. Blackberries — Rubus fruticosus — grow on every hedgerow, motorway verge, and abandoned allotment in these islands. They are the most democratic fruit we have. Free to anyone with sleeves and patience.
What's special about the blackberry is its density of dark pigments. The same anthocyanin compounds that give it the colour of port wine are useful pieces of plant biochemistry — they belong to the wider polyphenol family.
Blackberry extract equivalent to 108mg. Not a lot in absolute terms — but the point is variety, not volume.
Walk a hedgerow in October and you'll see them — small oval fruits the colour of fire engines, hanging on bare thorny stems where the wild dog rose flowered in June. These are rosehips. Free, abundant, and largely ignored.
There's a generation of British people who remember rosehip syrup. During the Second World War, when oranges and lemons disappeared from the shops, the Ministry of Health asked schoolchildren to gather rosehips from the hedges. A government scheme — quietly enormous — converted those rosehips into a syrup distributed free to babies and toddlers. Rosehips are rich in vitamin C; in wartime Britain they were made into syrup.
It carries on a tradition this country interrupted somewhere between rationing and the supermarket. The wartime rosehip syrup grew up a generation. We thought it was worth bringing back, in capsule form, alongside its companions.
We use 50mg of parsley leaf powder per capsule. A small contribution, but the principle is the same: variety in the diet, woven into a single morning capsule. Parsley earns its place in this formula in the same way it earned its place on the kitchen windowsill.
The elder tree — Sambucus nigra — grows wild from Spain to Scotland. In spring it carries flat creamy umbels of flowers — the classic elderflower from which the cordial is made. By September those flowers have become drooping clusters of small black-purple berries, almost the colour of acai. For at least a thousand years, European households gathered them at the autumn equinox, simmered them with sugar and spice, and bottled the syrup to sip through the cold months.
What lab science has found in elderberries since the 1990s is a high concentration of anthocyanins — the same dark-purple pigment family that gives acai and blackberries their colour. The folk tradition is older than the chemistry.
Lay these five plants on a table — acerola, blackberry, rosehip, parsley, elderberry — and the family resemblance is obvious. Three of them are small wild fruits with bright pigments. Two are leafy or hedgerow staples. All five are real foods that have been eaten by ordinary households on at least three continents for centuries.
What unites them, on a chemistry level, is vitamin C and a quiet network of polyphenols. What unites them in spirit is that they are old. None of them is a superfood newly invented for a press release. They are the kind of plants the human gut has known forever.
We didn't pick them at random. Acerola gives the headline dose of vitamin C. Rosehip carries a second food-based dose alongside its hedgerow heritage. Blackberry and elderberry add the dark fruit pigments. Parsley adds a quiet leafy multivitamin layer. Each capsule gives 125mg vitamin C, 156% NRV.
One capsule, one to three times a day, with water. Most people take one with breakfast and that's plenty.
Do not exceed three capsules a day. The body uses what it needs and pours the rest away.
Vitamin C contributes to the normal function of the immune system, to normal collagen formation for the normal function of skin and blood vessels, and to the protection of cells from oxidative stress. These are the things the UK food authority has formally agreed it does. We won't promise you it'll stop a cold. We'll say what is true: a daily food-based dose of vitamin C is a sensible, traditional, well-tolerated piece of self-care, especially through the dark months of the year.
This is a food supplement — it complements a varied diet, doesn't replace one. If you are pregnant, breastfeeding, taking medication, or living with a medical condition, talk to your GP or pharmacist first. Keep it cool, dry, sealed, out of reach of children. Don't exceed three capsules a day.
Acerola doesn't grow in the UK. Neither does the elderberry of every hedge — though we like to think it remembers ours.
If you've read this far, thank you. We tried to write the kind of page we'd want to read before spending money — no neon promises, no overblown language. Just five small fruits, one daily capsule, and a quieter way to put vitamin C back into your week.
— Vitadefence
