Bioflavonoids – Functions and Sources

Bioflavonoids – Functions and Sources
Although bioflavonoids are not true vitamins in the strictest sense, they are sometimes referred to as vitamin P. Bioflavonoids are essential for the absorption of vitamin C, and the two should be taken together. There are many different bioflavonoids, including citrin, eriodictyol, flavones, hesperetin, hesperidin, quercetin, quercetrin, and rutin. The human body cannot produce bioflavonoids, so they must be supplied in the diet.

Bioflavonoids are used extensively in the treatment of athletic injuries because they relieve pain, bumps and bruises. They also reduce pain located in the legs or across the back, and lessen symptoms associated with the prolonged bleeding and low serum calcium. Bioflavonoids act synergistically with vitamin C to protect and to preserve the structure of capillaries. In addition, bioflavonoids have an antibacterial effect and promote circulation, stimulate bile production, lower cholesterol levels, and treat and prevent cataracts. When taken with vitamin C, bioflavonoids also reduce the symptoms of oral herpes.

Peppers, buckwheat, blackcurrants and the white material just beneath the peel of citrus fruits contain flavonoids. Sources of bioflavonoids include apricots, blackberries, cherries, grapefruit, grapes, lemons, oranges, plums and prunes. Herbs that contain bioflavonoids include chervil, elder berries, hawthorn berry, horsetail, rose hips and shepherd’s purse.
Bioflavonoids – Functions and Sources