Bioflavonoids provide synergy in the utilization of vitamin C, therefore they contribute to many vitamin C applications for example, the treatment of colds and flus.
There are many different bioflavonoids, including citrin, eriodictyol, flavones, hesperetin, hesperidin, quercetin, quercetrin, and rutin. The human body cannot produce bioflavonoids, so they must be supplied in the diet.
Most bioflavonoids exhibited antioxidant activity of one form or another. One mechanism is binding of free iron or other metals that catalyze free radicals.
Antioxidant activity has been potent enough to protect collagen and hyaluronan from breakdown by generated free radicals. Bioflavonoids are used extensively in the treatment of athletic injuries because they relieve pain, bumps and bruises.
They also reduce pain located in the legs or across the back, and lessen symptoms associated with the prolonged bleeding and low serum calcium.
Bioflavonoids act synergistically with vitamin C to protect and to preserve the structure of capillaries.
Bioflavonoids may help lower the risk of heart disease. In 1996, a Finnish study found that women who ate the most flavonoids had a 46 percent lower risk for heart disease than those who ate the least.
One of major function of bioflavonoids is dilation of blood vessels, which results in improved blood flow to and from tissues all over the body, especially the brain.
Increasing oxygen content of the blood enhances the memory and improves cellular transmission.
In addition, bioflavonoids have an antibacterial effect and promote circulation, improved capillary strength, stimulate bile production, lower cholesterol levels, and treat and prevent cataracts.
Bioflavonoids keep platelets, from clumping together and forming clots that can block the arteries.
They also keep harmful low-density-lipoprotein (LDL) cholesterol from oxidizing and sticking to artery walls.
When taken with vitamin C, bioflavonoids also reduce the symptoms of oral herpes.
Some bioflavonoids can stop cancer before it starts.
What are the functions of bioflavonoids?
