Bioflavonoids

Bioflavonoids also protect humans against disease and promote the absorption of vitamin C.
Bioflavonoids used to be classified as vitamins. They have earlier been known as vitamin P.
A common feature for flavonoids is that they all contain the substance flavone and have a sweet or bitter taste. They can be subdivided into Flavonols, Flavones, and Flavanones, but this subdivision is seldomly used.
Bioflavonoids are often used for sporting injuries and are effective against swelling and bruises. They also can reduce pain in the legs and the back.
When bioflavonoids co-operate with vitamin C they both have a much stronger effect than they have alone. This combination of vitamin C and bioflavonoids has a protective and preservative effect on the structure in the capillaries.
Moreover, the bioflavonoids have anti-bacterial effects, stimulate the production of bile, lower the cholesterol level and prevent cataracts.
When used together with vitamin C, bioflavonoids can minimize the symptoms that accompany cold sores. There are several kinds of bioflavonoids, e.g. eriodictyol, hesperetin, Pine bark, proanthocyanidins, quercetin, and rutin.
Quercetin which is found in the blue-green algae is effective against asthma symptoms. The effect is increased by combining it with bromelain (see more under Bromelain) which also facilitates the absorption of quercetin.
People who consume large amounts of cocoa, cranberries, and grapes are believed to have lower rates of cardiac disease, cancer, and diabetes. This may be due to these foods’ content of the bitter flavonoid Epicatechin, which is a strong antioxidant.
Bioflavonoids can be used with success to strengthen the heart, lower the blood pressure, counteract oedemas, blood clots, allergy and inflammation, and loosen cramps.
Bioflavonoids occur naturally in the white part of the citrus fruit peel and in peppers, blackcurrant, acerola, plums, bilberries, onions, and broccoli.
Warning
Consumption of very large doses of bioflavonoids can cause diarrhoea in some people.
Also see the chapters on: "Betacaroten", "Bromelain", "Chrysin", "Hesperidin", Lutein", "Lycopene", "Proanthocyanides", "Pine Bark", "Quercetin", and "Rutin".