Bioflavonoid constituents

Several constituents of citrus fruits have been reported to have dietary importance, although there are strong controversies about them. While these substances do not cause deficiency symptoms when not taken in sufficient quantities, their presence in food may contribute to the betterment of health. Among them are the bioflavonoids and inositol. 

Many species of phyllanthus have been used in Ayurvedic medicine for more than 2000 years. It is a traditional remedy for ailments such as jaundice, dysentery, diabetes, skin ulcers, and urinary tract infections. Phyllanthus s principal constituents — lignans, alkaloids, and bioflavonoids — have been found to act primarily on the liver, which confirms its traditional use in the treatment of jaundice. Phyllanthus amarus attracted the attention of Nobel prize winner Baruch Blumberg. He and others studied its uses in preventing hepatitis B and devised a vaccine. 

Nagy, E., Papay, V., Litkei, G., and Dinya, Z. 1985. Investigation of the chemical constituents, particularly the flavonoid components, of propolis and populi gemma by the GC/MS method. In Flavonoids and Bioflavonoids (L. Farkas, M. Gabor, and F. Kallay, eds), pp. 223-232. Elsevier, New York. 

The bilberry and other plant-derived bioflavonoids have been used for vein problems for many years in Europe. Bilberry and their flavonoids might represent a similar mechanism in their action, or their active constituents might include the OPCs. 

It is a bioflavonoid present in Hypericum perforatum and some researchers claim it to be the antidepressant constituent of the plant. 

E. Wollenweber, 1985. Flavonoid aglycones as leaf exudate constituent in higher plants, pp 155-169. In Flavonoids and Bioflavonoids (eds. L. Farkas, M. Garbor, and F. Kelley). Institute of Botany, university of Darmstadt D610U, Darmstadt, FRG. 

A substance which prevents the reaction of various food constituents with oxygen. This protective effect is desirable because many substances become discolored or spoil when oxidation takes place. A wide variety of synthetic antioxidants is now available. Some of the better known natural antioxidants are vitamins C and E, and the bioflavonoids. 

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