These are compounds widely distributed in nature as pigments in flowers, vegetables, and fruits and earlier known also as flavones or vitamin P. Depending on their active component, they may be called flavonols, flavonals, flavanones, and isoflavones. They occur together with vitamin C in nature, and in supplemental form they are best taken together with vitamin C.

Their best food sources are citrus fruits, apricots, cherries, grapes, green peppers, but also broccoli, buckwheat, cantaloupes, papayas, tomatoes, while the entire bioflavonoid complex is present in lemons. They show high stability even when canned.

Together with vitamin C they are sound antioxidants that maintain the integrity of blood vessels as well as of foods, have anti-inflammatory and anti-infective properties, and used against bleeding gums, hemorrhoids, nosebleeds, thrombosis, uterine bleeding, varicose veins and ulcers.

In supplementary form, they may be of two types. Methoxylated bioflavonoids derive mainly from citrus fruits. Nobiletin and tangeretin are detoxifying agents, while nobiletin alone is an anti-inflammatory agent. Other methoxylated bioflavonoids help prevent platelet segregation and keep the blood flowing. Hydroxylated bioflavonoids like kempherol, myricetin and quercetin have anti-oxidant properties and also appear to help prevent cataracts, while rutin can treat high blood pressure and arteriosclerosis.

Safe supplements.