When vitamin C is found in nature, it is usually accompanied by bioflavonoids. Bioflavonoids are natural food substances in fruits, vegetables, bark, pollen and many other plant sources. Exploring the synergy between vitamin C and the bioflavonoids, biochemists found their role in nourishing the membranes of the capillaries and cells, which are important for the balance of fluids and optimum circulation. The most well-known bioflavonoids include catechin, citrin, flavonals, flavones, hesperidin, quercitin, and rutin. Bioflavonoids also improve the body's absorption of vitamin C, and therefore play a role in the formation and maintenance of collagen.
a group of low molecular weight plant substances with recognized antioxidant (free radical scavenging) properties and with the ability to inhibit the activity of certain enzymes which cause inflammation in the body. There are over 20,000 bioflavonoids. Some are more active than others; some are more valuable than others. A few which have shown biological value in the laboratory have not performed well when manufactured in commercial quantities and when tested in living animals.