Bioflavonoids
There are thought to be over 4,000 varieties of bioflavonoids in the plant kingdom, formerly known as vitamin P.
Powerful antioxidants with multiple actions, they are among the treasures of the diet that must be consumed daily. Where do you find them? What are its properties? We tell you everything…
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It was in 1936 when the Hungarian scientist Albert Szent-Gyorgyi discovered bioflavonoids (also called flavonoids) by chance while treating a patient suffering from capillary fragility.
He isolated from lemon a factor called citrin that has the ability to increase capillary resistance by decreasing its permeability. calls it vitamin Pfor «permeability».
Later it was discovered that this vitamin was not a vitamin P, because its deficiency did not cause any particular symptoms. From vitamin P, it is converted into «flavonoids».
These flavonoids are often the pigments responsible for the color of the fruit, from red to yellow to purple. They can be chalcones, aurons, flavonols or anthocyanosides.
Flavonoids are also used by plants to protect themselves from the sun’s UV rays or attack by pathogens or insects.
For this reason, they are found in high concentrations in the skin or in the outer layers of plants, fruits and vegetables, hence the importance of do not peel them before consumptionwhen it is possible.
power supplies
Flavonoids are present in colored fruits and vegetables. The best known are:
quercetinwhich is found abundantly in capers, red onions and apples, and to a lesser extent in grapes, red wine, small berries (blueberries, currants, blueberries…), cherries, broccoli, citrus fruits and tea.
Citroflavonoids are concentrated in citrus, as its name suggests, especially in the peel, hence the usefulness of using the peel in the kitchen.
anthocyaninswhich are found in blackberries, eggplants, cherries, raspberries, plums, and blueberries.
Flavanediolsabundant in cashews, peanuts, cocoa or grapes.
Flavonoids are concentrated at the periphery of food, on or just below the skin, so it is prudent to peel fruits and vegetables as little as possible before eating them.
Additionally, these antioxidants are both heat sensitive and water soluble, meaning they are destroyed at high temperatures and leach into cooking water.
Therefore, raw fruits and vegetables are preferred, as well as soft cooking, steaming or stewing in a small volume of water.
Benefits and virtues
Protection against cardiovascular diseases
It is in the early 1990s, when the French paradox was highlighted, that research on flavonoids began.
After the observation that the French of the south-west suffered less from cardiovascular diseases despite a very rich diet, the explanation was found in the flavonoids of red wine, but also in colored fruits and vegetables.
In a review that brings together recent epidemiological and clinical data on the subject1 it is concluded that most flavonoids have beneficial effects on cardiovascular health.
Prevention of lung and pancreatic cancer
Found naturally in onions, garlic, apples, capers, and cranberries, quercetin is believed to reduce the risk of lung cancer in smokers if consumed regularly.
One study also suggests that quercetin may reduce the risk of pancreatic cancer in men.
Regulates blood pressure
A study conducted at the Mount Sinai School of Medicine in New York City hypothesizes that people with high blood pressure have low levels of flavonoids.
The study reveals that, in fact, flavonoid supplementation is capable of lowering blood pressure to regulate it.
allergy treatment
It is once again quercetin (onions, garlic, citrus fruits, capers…) that would have the ability to inhibit the release of histamine responsible for allergy attacks.
Therefore, it acts as a natural antihistaminecapable of reducing the symptoms of seasonal allergies, food allergies and even asthmatic reactions.
Relieves varicose veins
It is the oxerutins, derived from rutin (a type of flavonoid), that have been the subject of research regarding their role in venous insufficiency and, therefore, in varicose veins.
A meta-analysis carried out in 19944 concluded that these oxerutins are effective in alleviating the symptoms of venous insufficiency.
In 2010, an English study5 confirmed the usefulness of certain flavonoid derivatives (diosmin and oxerutin) to improve blood circulation and relieve leg swelling and pain from venous insufficiency.
Dosage
Food supplements rich in flavonoids are most often based on essential oils from citrus seeds, rich in hesperidin and rutin. They can be presented:
As a liquid extract, usually dosed at 1g of bioflavonoids per 100ml: take 20 drops three times a day. In 500mg tablets: to be taken twice a day.
In the case of exorutin taken to prevent theft, 1 to 2 g per day for 3 days, beginning treatment 2 days before departure.
Side effects and contraindications
Pregnant and lactating women, children, and people suffering from blood coagulation disorders or being treated with anticoagulants are advised to seek medical advice before initiating a cure.
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