Everything about vitamin P

1. Vitamin P, or rather flavonoids, or bioflavonoids, is a class of substances used in plants for many different purposes. Vitamin P is also important for optimal human health.

2. Vitamin P, or rather flavonoids, or bioflavonoids, is a class of substances used in plants for many different purposes. In addition, vitamin P is important for optimal human health.

1. Vitamin P can be found in a number of foods and herbs, this varies from red pepper to tea. Although the term "vitamin P" has been used to describe these substances since the 1930's to the 1950's, it now appears outdated.

2. Vitamin P is found in a number of foods and herbs, ranging from red bell pepper to tea. Although the term "vitamin P" has been used to describe these substances since the 1930's to the 1950's, it now appears outdated.

1. However, since most people know vitamin P by that name, we'll keep calling it that way for the convenience of this special.

1. Vitamin P is remarkable for a few different reasons. Thus, as discussed earlier, it is not a specific vitamin, but a variety of bioflavonoids. This speaks volumes about the wide range of benefits. Bioflavonoids have several benefits for optimal health and come from many different natural sources.

1. Vitamin P was discovered by scientist Albert Szent-Gyorgyi in 1936. This scientist has already won the Nobel Prize. Vitamin P is also known as flavonoids. Scientists have now identified more than 6,000 different flavonoids. Vitamin P provides botanical elements.

1. A few of the different bioflavonoids are quercetin, rutin, myricetin, apigenin, hesperin, hesperidin, luteolin, catechin, eriodictyol, cyaniding and others. Because there are so many different bioflavonoids that come under the heading of vitamin P, they have many different health benefits.

What does vitamin P contain?

1. Flavonoids are the pigments that provide the yellow or red-blue color in plants. Besides being important for the color of the plants, flavonoids also protect the plants against attacks from insects, fungi and microbes. Flavonoids are also linked to better protection against certain cancers and in the prevention of cardiovascular disease in humans.

2. Flavonoids are the pigments that provide the yellow or red-blue color in plants. Besides being important for the color of the plants, flavonoids also protect the plants against attack by insects, fungi and microbes. Flavonoids are also linked to better protection against certain cancers and in the prevention of cardiovascular disease in humans.

1. [!Pullquote] Although flavonoids are abundant in many plant foods, there are often much more flavonoids in intensely colored foods. [!/ Pullquote]

Brightly colored fruits

1. There are a few brightly colored fruits that are full of flavonoids. For example, red cherries are rich in quercetin - part of the flavonols category of flavonoids. Citrus fruits are also full of flavonoids. Grapefruit is full of the flavonoid naringenin, and lemons, oranges and limes contain large amounts of the flavonoids eriodictyol and hesperetin.

1. Fresh blackberries and blueberries contain large amounts of the flavonoids catechin and epicatechin. Black and red grapes are a good source of the flavonoids quercetin and catechin.

Fresh vegetables

1. Most fresh vegetables are a good source of flavonoids, especially those that have an intense color. Ripe red tomatoes and green peppers contain the flavonoids quercetin and luteolin. Red leaf lettuce contains a lot of the flavonoid quercetin. Fresh kale and spinach are packed with the flavonoid kaempferol.

1. Red onions contain large amounts of the flavonols quercetin and isorhamnetin as well as smaller amounts of the flavonols kaempferol and myricetin.

Healthy herbs and spices

1. When we add the right herbs and spices to our meals it is an excellent way to get more vitamin P. Coriander, for example, contains a lot of quercetin. Fresh oregano, sage and thyme contain quercetin and the flavonols apigenin and luteolin.

2. When we add the right herbs and spices to our meals, it is an excellent way to get more vitamin P. Coriander, for example, contains a lot of quercetin. Fresh oregano, sage and thyme contain quercetin and the flavonols apigenin and luteolin.

1. Parsley is rich in apigenin and also contains luteolin, kaempferol, quercetin and myricetin. Fresh cress contains kaempferol and fresh dill provides large amounts of both kaempferol and the isorhamnetin.

Various drinks

1. Several drinks also contain important flavonoids. For example, juices made from fresh fruits and berries are good sources of flavonoids such as quercetin, naringenin, eriodictyol and catechin. Red wine is also high in catechins and contains quercetin and luteolin.

1. Tea - both green and black tea - contains the flavonoids catechin, kaempferol and quercetin. And even for the people who like to drink hot chocolate there is another benefit to the intake of vitamin P, dark chocolate cocoa contains a lot of catechins.

Vitamin P and Vitamin C

1. Fortunately, food contains a lot of vitamin P that we normally eat a lot. Take a bite out of almost all â € whole food productsâ € ™ (products that have not been processed) and you will get the benefits of these bioflavonoids. Vitamin P is essential for the absorption and utilization of Vitamin C. It is often recommended to take vitamin P with vitamin C supplements.

1. The reason for this is because bioflavonoids inhibit the breakdown of vitamin C. This makes it easier for the body to absorb this vitamin.

The benefits of citrus fruits

1. Perhaps the ideal way to get bioflavonoids is through foods rich in vitamin C. Think, for example, oranges, grapefruits, lemons, and tangerines. Vitamin P is contained in the white material that is under the peels of citrus fruits. This makes tangerines the easiest way to get vitamin P, some of that white material remains on each part.

1. Other foods rich in vitamin P include capsicum, broccoli, buckwheat, nuts, seeds, grains, legumes, cocoa, and red wine. Other options with some bioflavonoids include: apples, apricots, black currants, cherries, grapes, green tea, milk thistle, onions, peppers, strawberries, tomatoes, mango, and plums.

Bad for the absorption of vitamin P

1. If we look at this list of different foods, you would think that the average Dutch person should be able to get enough vitamin P to stay healthy. However, in the daily Dutch diet we get too little of many different nutrients every day.

1. There are also certain substances and actions that ensure that the absorption of vitamin P is less. A few different examples include smoking, alcohol use, aspirin, antibiotics, painkillers, and a high-sugar diet.

1. Vitamin P deficiency in the body can be easily resolved by eating whole foods. A good addition should come from flavonoids in a plant-based diet.

Health Benefits

1. There has been enough research (1) to prove the powerful antiviral activity of flavonoids. Bioflavonoids are powerful antioxidants that reduce the risk of certain cancers and slow down pre-existing tumors.

1. The two most important bioflavonoids that scientists have investigated the most are quercetin and rutin. We know from quercetin that it works against these cancers: breast cancer, prostate cancer, colon cancer, leukemia, lung cancer, ovarian cancer, and cervical cancer.

1. Rutin is known for its ability to strengthen our capillaries. Clinically, bruises that occur easily can be a sign of weak capillaries. According to some of the most recent scientific findings, bioflavonoids are responsible for an almost endless array of protective effects.

1. The list of benefits are: better blood flow, stimulation of bile production, prevention and reversal of cataracts, strengthening capillaries, reducing the risk of stroke, and lowering of our LDL (the bad) cholesterol. Rutin treats varicose veins, glaucoma, hay fever, hemorrhoids, and reduces certain symptoms in people who experience an allergic reaction.

1. The main benefits of Vitamin P come from the fact that it acts as a strong antioxidant. It can neutralize and combat the effects of oxidation and free radicals in the body. The effects of oxidation and free radicals are both associated with aging, cellular damage and other conditions such as cancer, Parkinson's disease, asthma, ulcers, allergies, and more.

1. In addition, it also helps prevent colds, reduces the risk of inflammation, promotes capillary health and improves our circulation. In addition, flavonoids are thought to increase and regulate the concentration of an antioxidant called glutathione.

1. As discussed earlier, it has a symbiotic working relationship with vitamin C, in this relationship each substance increases the effect of the other. Although research is still ongoing (2), vitamin P also appears to have antiviral activity and may help with herpes and certain retroviruses problems.

Dosage and side effects

1. There are no specific recommendations for the dosage of vitamin P, but most supplements we encounter in health food stores contain between 500 and 1000 mg. Most people could get enough flavonoids from a diet high in fruits and vegetables, but it is important to realize that cooking and processing food can drastically reduce the concentration of these compounds.

1. This is why people trying to get all of their vitamin P from food should consider eating more raw or lightly cooked foods. No side effects have been reported from taking these substances, even when taken in very high doses.

1. However, some people do have diarrhea and people may have individual allergies to certain bioflavonoids.

1. Do you have a good addition to this article yourself? Let me know by leaving a comment below!

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