Bioflavonoids help maximize the benefits of vitamin C by inhibiting its breakdown in the body. In 1935, Albert Szent-Györgyi demonstrated that an extract he called citrin, made from lemon peels, was more effective than pure vitamin C in preventing scurvy. In 1936, Szent-Györgyi found that citrin was a mixture of bioflavonoids, including the flavone hesperidin and a flavonol glucoside. Szent-Györgyi believed that bioflavonoids should be considered vitamins, but was not able to substantiate that they were essential nutrients. Still, many researchers and physicians believe that dietary intake of bioflavonoids is beneficial for blood vessel health and possibly for protection against heart disease.
Bioflavonoids are categorized in a variety of ways, sometimes with overlapping categories. Types of bioflavonoids include flavones, isoflavonoids, flavanones (such as catechins and naringin), and flavanols.
Patience Paradox, The Gale Group Inc., Gale, Detroit,