In 1935 Albert Szent-Gyorgyl first described bioflavinoids when he found that an extract whom he called citrin which were made from lemon peels where more effective in preventing scurvy than vitamin C. In the following year, 1936 Szent-Gyorgyl then discovered that citrin contained a mixture of bioflavinoids, including hesperidine.
What are bioflavinoids then? Bioflavinoids are plant chemicals that have potent antioxidant properties. These flavinoids are known to reduce inflammation, oxidative stress, promote the healing of blood vessels and also repair skin damage.
Flavinoids are also referred to as "nature's biological response modifiers" or immunomodulators. This is so because of their ability to modify the immune system's reaction. They can strengthen the immune system and help it function properly. They are also now being currently researched for their role in preventing breast and colon cancers.
Foods that are rich in flavinoids include both green and black teas, red wine and dark chocolate. These foods are rich in epicatechin and catechin bioflavinoids. Pulp and rind of citrus fruits, broccoli, eggplant, flaxseed, rose, hips, berries, whole grains, root vegetables and soybeans are also some of the foods that are rich in bioflavinoids. They can also be found in certain herbs such as feverfew, gingko biloba, licorice root and St. John's Wort.
And one special source for flavinoids is the raw organic superfood named Golden Inca Berries. Golden Inca Berries are also called cape gooseberry or agauaymanto berry. It also locally called mullaca, uvilla, and uchuva and is a plant that is an annual herb indigenous to many parts of the tropics. They are found on most continents including Africa, Asia and the Americas. Golden Inca Berries are wild crafted, raw and sun-dried and come from families who harvest them using sustainable methods that many generations have long been using. These raw organic superfoods are guaranteed free of heavy metals, chemicals and pesticides.
Golden Inca Berries are a good source of bioflavinoids and also high in phosphorus, vitamin A, C, B1, B2, B6 and B12. It is also high in protein and rich in Pectin. Anti-inflammatory, antioxidant and antiviral these are just the benefits of having flavinoids in our bodies. It is always advisable to take some raw organic superfood Golden Inca Berries.
Golden Inca Berries can be eaten raw, dried or prepared as part of desserts, jams, salads or in smoothies. In their dried form you can add them to cereal or baked goods. They can even be on their own make a quick, satisfying, nutrient-dense snack. They are flavor packed and they are stellar superfoods as well.
So get healthy and enjoy doing it. Chow!
