health benefits of bioflavonoids

Health Benefits of Bioflavonoids

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health benefits of bioflavonoids

BENEFITS:

Thought to function as antioxidant and also to enhance the antioxidant effects of vitamin C.

Believed to be instrumental in proper capillary function.

Some appear to be natural antibiotics and anticancer agent.

DRAWBACKS:

The benefits are largely unproved and may be over stated.

health benefits of bioflavonoids

The natural pigments in fruits and vegetables, bioflavonoids are purported to have numerous health benefits. There is no firm scientific proof that they actually do, however, to date, more than 800 different bioflavonoids have been identified, because many of these are the yellow pigments found in citrus fruits as well as other fruits and vegetables, they are often referred to as flavonoids, deriving their name from flavus, the latin term for yellow.

Collectively, bioflavonoids are also known as vitamin P, a name that nutrition scientist object to because it has not been proved that they are essential to human nutrition and health, but many researchers are studying bioflavonoids, and numerous theories have been advanced regarding their possible functions. Some expert believe that bioflavonoids.

health benefits of bioflavonoids

Maintain capillaries. Capillaries are high permeable microscopic blood vessels that allow oxygen, hormones, nutrients and antibodies to pass from the blood stream to individual cells. If the capillary walls are too fragile, however blood will seep out of the vessels and into the cells. This can result in easy bruising, brain and retinal hemorrhages, bleeding gums, and other abnormalities. Bioflavonoids are thought to prevent this by maintaining the proper degree of permeability.

Inhibit clot formation. Recent research indicates that some bioflavonoids are natural clot inhibitors and may be useful in treating phlebitis and other clotting disorders.

Protect against heart disease. flavonoids in grape skin are thought to be the ingredient in wine that accounts for the reduced risk of heart attacks among moderate wine drinkers.

Act as an antioxidant. Many bioflavonoids prevent the cellular damage cause by free radicals, which are unstable molecules formed when the body burns oxygen. Some bioflavonoids are used as food preservatives to prevent oxidation of fats. Others are thought to enhance the antioxidant action of certain nutrients.

Enhance the action of vitamin C. bioflavonoids and vitamin C is present in the same foods and the body metabolizes both in much the same manner. This similarity has led some researchers to theorize that at least some of the functions attributed to vitamin C are actually due to bioflavonoids instead, other feel that the two work together in a synergistic manner in which one cannot be separated from the other.

Help prevent cancer. Laboratory studies indicate that some bioflavonoids stop or slow the growth of malignant cells, they may also help protect against cancer causing substances.

Act as natural antibiotics. Some bioflavonoids destroy certain bacteria, retarding food spoilage and protecting humans from food borne infections.

health benefits of bioflavonoids

POTENTIAL MEDICAL USES:

At least two bioflavonoids are under study for medical uses, hesperidins a bioflavonoid in the blossoms and peels of oranges, lemons and other citrus fruits, is being considered for treating easy bruising and other bleeding abnormalities, and rutin, found in buckwheat leaves are some other plants, is being studied for treating glaucoma and the retinal bleeding in diabetics as well as for reducing tissue damage from frostbite, radiation exposure, and hemophilia. These and other bioflavonoids are available as nutritional supplements. Although their manufacturers are barred from promoting specific medical benefits, some alternative practitioners recommend these substances to treat various disorders.

health benefits of bioflavonoids

DIETARY REQUIREMENTS:

The recommended Dietary Allowance (RDA) for bioflavonoids has not been established, but studies show that if a diet contains enough fruit and vegetables to supply 60 mg of vitamin C, it will also provide adequate bioflavonoids. Foods that are high in bioflavonoids include apricots, blackberries, black currants, broccoli, cantaloupes, cherries, grapefruits, grapes, green peppers, oranges and lemons especially the peels and white core, papayas, plums tangerine juice and tomatoes as well as coffee, cocoa, tea and red wine.