Bioflavonoids are not, strictly speaking, vitamins--but for easy classification, this water-soluble nutrient is sometimes referred to as "Vitamin P." The term bioflavonoids refers to many different ingredients and may include hesperin, hesperidin, eriodictyol, quercetin, quercertrin, rutin, etc. This nutrient cannot be manufactured by the body and must be supplied in the diet. The key food sources of bioflavonoids are the white material just beneath citrus peel, as well as peppers, grapes, pine bark, onions, garlic, blue and red berries, green tea, and buckwheat. Bioflavonoids enhance the action of Vitamin C and should be taken with Vitamin C.
Bioflavonoids are sometimes used in the treatment of sport injuries, and may be useful for relieving pain in the legs and back. They can lessen the symptoms of prolonged bleeding and low serum calcium. Bioflavonoids may also be active in preserving the structures of capillaries. They have an antibacterial effect and may promote circulation, increase the production of bile, lower blood cholesterol levels, and prevent cataracts. Bioflavonoids have been used to help fight allergies and asthma and to treat oral herpes. They may be of help in treating iron deficiency, since they increase the absorption of iron.
If a diet contains enough fruits and vegetables, bioflavonoids should not be deficient; a deficiency often shows up as a tendency to bruise easily.
