Bioflavonoids

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