Once known as "vitamin P", flavonoids (or bioflavonoids) are a class of plant pigments and antioxidants that are largely responsible for colors of many fruits and flowers. Some research suggests that bioflavonoids may have anti-inflammatory, anti-allergic, antiviral, and anti-cancer properties. Numerous studies have demonstrated their unique role in protecting vitamin C from oxidation in the body, allowing the body to gain more benefits from vitamin C.
Uses of Bioflavonoids
Bioflavonoids are frequently used in treating athletic injuries because they relieve pain, bumps and bruises. They also can help reduce pain located in the legs or across the back, lessening symptoms associated with prolonged bleeding and low serum calcium.
Synergistically, when taken with vitamin C, bioflavonoids reduce the symptoms of oral herpes.
Sources of Bioflavonoids
Bioflavonoids are found in fruits and vegetables. One form of bioflavonoid called Quercetin can be found in apples, black currants, raspberries, red grapes, citrus fruit, cherries onions, green tea, broccoli, peppers and buckwheat. Smaller amounts are found in beans and leafy green vegetables.
Recent scientific breakthroughs suggest that bioflavonoids are an important part of a healthy diet--one good reason why the U.S. Surgeon General’s office advocates the consumption of several servings of fruits and vegetables each day.
Scientifically-speaking, what Are bioflavonoids? Here's your answer:
