Vitamins - a necessary component of food of the healthy person. Their deficiency can have rather unpleasant consequences, for example, the deficiency of vitamin P can lead to deterioration in a condition of a blood system. Therefore it is worth eating products, vitamin-rich.
Vitamin P represents a complex of special substances - bioflavonoids which are among first of all routines and quercetin and also citrine, hesperidin, эриодиктин and others.
Value of vitamin P
The main function of bioflavonoids in a human body - blocking of so-called free radicals: they connect free elements of oxygen in an organism and interfere with active course of oxidizing processes which, in turn, serve as the main reason for aging and can provoke various diseases. In addition, bioflavonoids have similar abilities concerning ions of metals thanks to what have protective impact on an organism.
From the practical point of view have the greatest efficiency of a bioflafonoida in terms of strengthening of a blood system as they reduce blood clotting and increase elasticity of erythrocytes. It, in turn, interferes with appearance of atherosclerosis, strengthens walls of vessels, increases elasticity of capillaries. Besides, the regular use of enough vitamin P interferes with formation of cancer cells, improves a condition of joints, reduces intensity of allergic manifestations.
Vitamin P consumption
At the same time bioflavonoids are among elements which aren't developed by the person independently, and therefore have to be accepted with food. One of options of their consumption is reception of special vitamin complexes, however experts consider that natural bioflavonoids possess the most expressed action. A large amount of vitamin P contains in a citrus: oranges, grapefruits, lemons, tangerines and others. Besides, practically all berries contain a significant amount of natural bioflavonoids. Their largest content is characteristic of a chokeberry, a honeysuckle and a dogrose, however a certain amount of vitamin P is present practically at any wild or garden berry: barberry, bilberry, wild strawberry, gooseberry, raspberry, cowberry, cherry, currant and others. Among vegetables "champions" on the content of vitamin P are a paprika, cabbage, a leaf lettuce and spinach. Besides, the substances which are contained in a green tea also belong to the category of bioflavonoids. Thus, regular consumption of enough these fruit, vegetables and berries is capable to liquidate the deficiency which is available in an organism of vitamin P without the additional use of pharmaceutical medicines.