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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

 
 

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