Bioflavonoids

These are a group of substances that accompany vitamin C
whenever it s present in fruit and vegetables. The main ones are
Rutin, Hesperidin, Citrin, Flavones and flavonals. They are only
produced in plants where it seems likely they increase in
concentration in response to adverse conditions. They assist in
the use and adsorption of vitamin C and in the maintenance of
healthy capillaries and the blood stream. They are used for
their antioxidant properties, as well as metal chelating agents,
and so prevent iron from catalysing(stimulating) reactions that
generate fee radicals.

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