Vitamin P - Bioflavonoids Information
Bioflavonoids are not actually vitamins, although they are sometimes referred to as vitamin P. They are complex compounds closely associated with vitamin C and found in the wide range of plants, particularly the citrus fruits. They aid the absorption of vitamin C and prolong its function. No dosage of bioflavonoids has been determined but 500 mg per day is indicated for supplementation. Vitamin P is best taken with vitamin C.
Vitamin P (Bioflavonoids) Benefits
Bioflavonoids together with vitamin C, maintain the health of the thin walls of the small blood vessels known as capillaries, preventing bruising and bleeding, including excessive menstrual loss. Together, they are also anti-viral and anti-inflammatory, and inhibit histamine release. They also act as antioxidants and aid the body in iron absorption.
Deficiency of Vitamin P (Bioflavonoids)
Vitamin P deficiency is unlikely if the diet contains fruit and vegetables, but if it does occur, it may result in bruising. There is no known toxicity.
Vitamin P (Bioflavonoids) Rich Food Sources
Vitamin P includes a number of substances that are normally found in the same foods as vitamin C. Several hundred bioflavonoids have now been identified from a wide variety of foods, especially citrus fruits, red and blue berries and grapes, onions, garlic and buckwheat. Their absorption into the body may be slow and is sometimes incomplete, but they can be stored in small amounts. A diet rich in fruit and vegetables, especially those that are red, blue or purple in color, can provide as much as one gram a day of these substances.
The bioflavonoids present in many foods appear to have slightly different actions. To make best use of their powerful anti-oxidant potential, eat as many different types as possible. Try drinking juices made from berries and grapes, especially black grapes, instead of tea and coffee. Consider taking some of the less palatable varieties, such as those from grape seeds, pine bark, in the form of food supplements.
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Fri July 22/2005
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The iron in apricots will be absorbed much better if they are eaten with foods rich in vitamin C.
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