Bioflavonoid

Bioflavonoids, or flavonoids, are a large class of antioxidants. They are the substances that give fruits and vegetables their bright colours. Bioflavonoids not only help to get rid of the free radicals, they also increase the action of other antioxidants.

Bioflavonoids help maximize the benefits of vitamin C by inhibiting its breakdown in the body. In their natural state, bioflavonoids are usually found in close association with vitamin C. In treating conditions, vitamin C and bioflavonoids each enhance the action of the other compound. They are abundant in the pulp and rinds of citrus fruits and other foods containing vitamin C, such as soybeans and root vegetables. Other major sources of bioflavonoids include tea, vegetables such as broccoli and eggplant, flaxseed, and whole grains.

In general, all bioflavonoids are potentially useful as antioxidants, antivirals, and anti-inflammatories. Other health benefits of the various bioflavonoids include:

• preventing nosebleeds, miscarriages, postpartum
• bleeding, and other types of hemorrhages
• the treatment and prevention of menstrual disorders
• protection against cancer and heart disease
• prevents blood clotting
• reducing the occurrence of easy bruising
• decreasing the cholesterol level
• improving symptoms related to aging
• protection against infections
• counteracting the effects of pollution, pesticides, and alcohol
• ability to reduce pain
• improving liver function
• improvement of vision and eye diseases
• strengthening the walls of the blood vessels

Bioflavonoids are generally safe, even at very high doses. However, pregnant women are advised not to take megadoses of bioflavonoids. Bioflavonoids are not toxic, even at high levels. They are water soluble, and therefore, any in excess of what is needed by the body is excreted in the urine.