Citrus Bioflavinoids

Bioflavinoids are essential for the absorption and utilization of vitamin C.   The bioavailablity of vit C is enhanced with bioflavinoids, and keep vitamin C from being oxidized by certain enzymes.  Bioflavinoids also assist in keeping collagen in a healthy condition.

References:

  1. Rice-Evans CA and Miller NJ. Antioxidant activities of flavonoids as bioactive components of food. Biochem Soc Trans 1996;24:790-795.
  2. Jonadet M, et al. Flavonoids extracted from Ribes nigrum L. and Alchemilla vulgaris L.: 1. In vitro inhibitory activities on elastase, trypsin and chymotrypsin.
  3. Angioprotective activities compared in vivo. Journal de Pharmacologie 1986;17:21-27
  4. Edeas, M.  A.  Citroflavonoides.  Phytotherapie.  Vol 5 (4) 201-211.