Citrus Bioflavonoids are well known for being a good source of Vitamin C. The reason is that the flavonoids they contain greatly enhance and prolong the effect of the Citrus Bioflavonoids.
Most Citrus Bioflavonoids supplements are made from synthetic (manufactured) ascorbic acid. This form of Citrus Bioflavonoids is less effective on its own or in the form of a tablet. Without the natural flavonoids found in citrus (and some other fruits and vegetables), ascorbic acid is easily oxidized and can actually harm your body. This is why I emphasise throughout Grow Youthful that whole food nutrition is so much better than synthetic supplements.
Citrus Bioflavonoids such as lemons, limes, grapefruits, oranges and tangerines contain many other nutrients that enhance the effects of Citrus Bioflavonoids as well as being powerful antioxidants. The most potent of these citrus nutrients are a group of bioactive flavonoids also known as vitamin P. They include diosmetin, diosmin, hesperidin, naringin, narirutin, neohesperidin, nobiletin, quercetin, rutin and the flavone tangeritin. They are essential for the proper absorption of Citrus Bioflavonoids, and studies have shown that they enhance and prolong the action of Citrus Bioflavonoids.
Interestingly, these flavonoid levels are highest in ripe, fresh-picked fruit. If they were picked unripe, or they have been in storage, their health benefits will be lower. The antioxidant content decreases within days. Nutrients are found in the whole fruit, including the pith, rind (peel) and pips/seeds. The white pith is especially valuable. Do not throw away a lemon that you have squeezed – the pulp and the rind or peel are rich in nutrients. If the peel is organic, you can shred it into a lemon zest and use it in all sorts of dishes – cook it in cakes, desserts, with meats. Add it to salads. Put it through your juicer.
Now you can see why supermarket orange juice is of virtually no benefit. It is high in sugar (mostly fructose, the sugar that causes obesity), has all the beneficial pulp, seeds and rind removed, and is weeks, months or sometimes even years old (most of the beneficial flavonoids have long gone)
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