Vitamin P Bioflavonoids

Vitamin P Bioflavonoids

Vitamin P Bioflavonoids

Vitamin P Bioflavonoids

Vitamin P is water soluble and always accompany vitamin C in food. These include: Rutin, Hesperidin, Quercetin,Nnobiletin, Tangeritin, Sinesitin, Eriodictyol, Myricetin, Kaempferol, and Heptamethoxyflavone.


The body’s utilization of vitamin C is increased by the presence of vitamin P, preventing the destruction of vitamin C by oxidation and prolonging the effect of vitamin C.

Vitamin P is helpful in strengthening the permeability of capillaries

May help with colds and flu symptoms

Useful in the treatment of haemorrhoids, varicose veins, bruising, retention of tissue fluid associated with the menstrual cycle and rheumatoid arthirits

Vitamin C assists in keeping collagen (the intercellular cement) in healthy condition

Bioflavonoids act as an antioxidant keeping vitamin C and adrenalin from being oxidized by enzymes containing copper.

The bioflavonoids also chelate copper from the body.


Dosage and toxicity

There is no recommended daily dose for vitamin P. Since vitamin P occurs naturally in vitamin Crich food sources, when ingested together they are more helpful than synthetic vitamin C which does not contain vitamin P

Deficiency Effects and symptoms

Deficiency effects of vitamin P are similar to vitamin C as they are closely related. Especially noted is the increased tendancy to bleed, haemorrhage and bruise easily and may also contribute to rheumatoid arthritis and rheumatic fever.


Water, Cooking, Heat, Light and Oxygen all destroy vitamin C and vitamin P.

Smoking increases the bodies requirement of both vitamin C and vitamin P

Other beneficial effects

Dizziness caused by Labyrinitis (inner ear disease)


Harmful effects of x-rays

Habitual miscarriages

Bleeding gums or bleeding disorders


Muscular dystrophy (lowers blood pressure)


Raises blood histamine

Lowers body serum copper


Irregular or painful periods

Gynecological problems

Good Dietary Sources

The peel and pulp of citrus fruit

Apricots, Cherries, Grapes, Green peppers, Papaya, Tomatoes, Broccili, Buckwheat, Blackberries, Roships, Alfalfa, Burdock, Celery, Dandelion, Chicory, Chickweed, Dogrose, Horehound, Horseradish, Parsley, Elderberries, Cress, Cayenne, Violet leaves, Red clover, Comfrey, Plantain and Nettles.

The pulp of whole lemons and oranges contains 10x more vitamin P bioflavonoids than the juice.

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Deborah Harper

Article by Debbie Harper

Debbie Harper is a self-published author and an accomplished blogger. She's the founder of and the author of the book “The Number #1 Rule for a Long and Healthy Life”. If you like this post, you can stay up to date with the latest information from by subscribing via RSS, or receive articles directly in your inbox. Then click here to download a free report on "The Number #1 Rule for a Long and Healthy Life".