Bioflavonoids

How it works

Benefits

Background

Evidence quality

Where it comes from

Highlighted claims

• Bioflavonoids continuously supply additional electrons to ascorbic acid, preventing it from oxidizing into a free radical. — Vitamin C, Ascorbic Acid, and Bioflavonoids
• Bioflavonoids maintain vitamin C's antioxidant effectiveness by preventing it from becoming damaging after electron donation. — Vitamin C, Ascorbic Acid, and Bioflavonoids
• Flavonoids are an antioxidant class that contribute yellow, red, blue, and magenta hues to plant tissues. — Antioxidants Control the Leaves Changing Color in the Fall
• Dietary sources of flavonoids include parsley, onions, and blueberries. — Antioxidants Control the Leaves Changing Color in the Fall
• Bioflavonoids are one of two key phytonutrient classes in hawthorn berry responsible for its cardiovascular effects. — Benefits of Hawthorn Berry
• Bioflavonoids are most highly concentrated in the white pith of the lemon. — Benefits of Eating Whole Lemons — Peel, White Part, and Seeds
• Bioflavonoids tighten capillary junctions, reducing unwanted vascular leakage and restoring normal vascular integrity. — Benefits of Eating Whole Lemons — Peel, White Part, and Seeds
• The primary protective role of flavonoids in plants is UV filtration, absorbing and dissipating ultraviolet radiation that could damage cellular machinery. — Antioxidants Control the Leaves Changing Color in the Fall
• Bioflavonoids work alongside proanthocyanidins to relax the coronary artery and prevent spasm. — Benefits of Hawthorn Berry
• Bioflavonoids were classified as Vitamin P in the 1930s, named for their role in controlling vascular permeability. — Benefits of Eating Whole Lemons — Peel, White Part, and Seeds