What Are Bioflavonoids?
Bioflavonoids are a phytonutrient creating the natural pigments in fruits and vegetables. Researchers have reported over eight hundred different bioflavonoids. Most of these are the yellow pigments found in citrus fruit as well as other fruits and vegetables, these are referred to as flavonoids. The phytoestrogens isoflavones, flavones, coumestans are also flavonoids.
- Increase the strength of the blood capillaries
- Regulate the permeability of blood capillaries
- Co-factor of Vitamin C
- Enhances the antioxidant action of certain nutrients
Health Conditions That May Be Prevented or Improved With Bioflavonoids:
- Phlebitis and other clotting disorders
- Brain and retinal hemorrhages
- Bleeding gums and other abnormalities
- Cellular damage caused by free radicals
- Heart disease
Signs of Deficiency:
- Bleeding gums
- Eye Floaters (seeing spots)
- Easy bruising
Some Food Sources of Bioflavonoids:
- The white material just beneath citrus peel
- Black currants
- Green tea
Impact of Cooking, Storage and Processing:
As potent antioxidants, flavonoids are highly reactive with oxygen, which can degrade their content. Further degradation of flavonoids can result from exposure to high temperatures and humidity, as well as from processing methods, including wounding, freezing, freeze-drying and canning. Exposure to extreme moisture or water can also diminish flavonoid potency, but most flavonoids in dry form can be stored in a moisture-free environment for up to a year.
Recommended Daily Allowances:
The Recommended Dietary Allowance for bioflavonoids has not been established at this time, but studies show that if a diet contains enough fruits and vegetables can prevent all heart disease and many cancer related diseases.