Bioflavonoids

By Dr. Ben Kim on January 05, 2005

Healthy Eating Resources

Vitamin P, also called the bioflavonoids, is a group of water-soluble nutrients that work together with other components of vitamin C to:

Reduce blood clots associated with stroke
Prevent damage to LDL cholesterol in your blood that can cause LDL cholesterol to become harmful to the inner walls of your blood vessels
Act as a antioxidant, helping to neutralize free radicals
Regulate menstrual flow
Heal wounds

The most common signs of being deficient in vitamin P are easy bruising, varicose veins, and frequent strains and sprains of muscles and ligaments.

Because vitamin P represents a group of several different bioflavonoids, the USDA nutrient database does not provide an analysis of how much vitamin P is found in different foods. However, we do know that the following foods have high concentrations of different bioflavonoids:

Raw Chocolate
Acerola Cherries
Peppers
Buckwheat
Blueberries, blackberries, raspberries, and strawberres
Cherries
White portion of citrus fruits
Grapes

Go To Nutrient Index

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