Red Bioflavinoids or Red Bioflavonoids,they may be the King and Queen of anti-oxidants!

Red Bioflavinoids or Red Bioflavonoids

These super-antioxidants act to lower LDL cholesterol and high blood pressure, they also enhance the immune system and support the healing process by detoxification. These red antioxidants were first discovered in Hungary by Nobel Laureate Dr Albert Szentgyorgyi. Studies have shown they have a positive use in treating malignant diseases and help to eliminate chemotherapy side- effects. What are bioflavinoids? They are the concentrated extracts of the certain fruits.

What foods contain bioflavonoids? They are abundant in the following foods - grapes, black cherry, plum, black currant, blackberry, elderberry and blackthorn juices.

In addition, the shell and seed extracts of sorghum, grape, blackberry, and black currant are effective anti-oxidants. All the preceding have high concentrations of red bioflavinoids|red bioflavonoids and resveratrol, IF ORGANICLY GROWN(sorry for shouting).

During in vitro(test tube) studies, red bioflavinoids|red bioflavoniods have demonstrated the ability to attack and destroy free radicals(oxidants).

However, during in vivo tests (human body), the attack and destroy actions seem to be 100-1000 times lower than Vitamin C(Ester C) or glutathione.

Therefore the bioavailability factor favours Vitamin C (Ester C) or glutathione.

There is some emerging evidence that Vitamin C and bioflavinoids, when taken together, are more slowly absorbed and have an approximately 35% increase in bioavailability.

Organic fruit has shown to test for the highest levels of resveratrol, another strong antioxidant, while pesticide treated plants show the lowest levels.

Adverse Effects

There are no adverse effects from high dietary consumption of red bioflavonoids, that are plant-based.

The low bioavailabilty may, in fact, explain this fact. In other words, when they reach the small intestine they are quickly metabolized and in this state their absorbtion rate is greatly decreased. They are then quickly eliminated as waste.

Polyphenol Family

These red antioxidants have long been known to possess physiological and pharmacological properties for our bodies. They are anti-bacterial, liver protective and anti-viral. As well, they promote skin healing in cases of burns and prevent tooth decay. These powerful antioxidants work primarily in the digestive and circulatory systems. They attach to unstable oxidants (free radicals ) and destroy and eliminate them. They prevent the oxidation of fatty acids in the cell wall and increase the flexibility of cellular walls in the circulatory system.

Effects of Cooking

Recent studies have shown that fruits and vegetables can lose up to 97% of bioflavinoid (antioxidant) content when subjected to heating in a microwave. "Other forms of cooking" also reduce the antioxidant levels in our food.

More Facts

Blueberries and blackberries get their benefits from anthocyanins. Anthocynains are polyphenols and produce the red, purple and blue colour in fruit and vegetables. There are a number of studies that show these polyphenols reduce the risk of heart disease and provide anti-microbial support as an anti-inflammatory.

The highest red bioflavinoids|red bioflavonoids content is in the skin of organically grown produce. The red bioflavinoids will work synergistically with Vitamin C (Ester C). This synergy creates a much more beneficial performance in helping the body rid itself of free radicals and their harmful effect.

Two sub-groups of flavinoids include citrus bioflavinoids and the tea polyphenols. A recent development combines EsterC and citrus bioflavinoids to create a more comprehensive and effective toxin fighter. This would appear to be more effective than taking red bioflavonoids alone where they have a very low absorbtion rate. An added feature is that EsterC does not cause stomach upset and is readily absorbed, these traits are in contrast to regular Vitamin C. Milk in tea renders it's antioxidant effects ineffective due to the presence of caseins in milk.

Who Benefits?

Everyone can benefit from these foods but the following groups should be especially mindful.Those with a malignant disease, those under stress or who smoke, those with allergies or type 11 diabetes, those taking chemotherapy, those with heart conditions, high LDL or high blood pressure, those needing to strengthen the immune system, those wanting to slow the aging process and those who want to boost their athletic performance.

Your diet should include all the red bioflavinoids|red bioflavonoids.

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