The Bioflavonoids Properties and Functions

The crust of lemon and orange have been found to contain, besides a greater richness in vitamins A and C that the juice of these fruits, a large quantity of certain biologically active substances that favorably influence upon the human body, particularly in the circulatory system, and yet, despite frequent as they are circulatory problems, we are neglecting your dietary invaluable to throw the peel of these fruits to the garbage can, in part because of public ignorance of consumers and in part by the intensity of their bitterness, without concern for anything having to find ways of utilizing these active ingredients.

These active, contained mainly in the skin of citrus fruits and the black grape skins are basically two types: the bioflavonoids and anthocyanins, and are the addition of carotene (or provitamin A reddish orange) give the color to these fruits.

The anthocyanins

The anthocyanins are colored pigments present in the cells of many plants as glycosides (ie derivatives of sugars) and are responsible for the colors red, blue and purple of many fruits and vegetables. Its structure is cyclical and hydrolyzed in the stomach is converted into anthocyanidin becoming colorless, although starting anthocyanins were highly colored. These have names derived from the fruits of departure. They have been identified more than 16 anthocyanins, but the best known are those of the orange (cyanidin and delphinidin) and grape (malvidin, peonidin, delphinidin, cyanidin, and pelargonidin petunidin).
These anthocyanins are easily destroyed during the thermal treatments to undergo these fruits and their juices for preservation.

Bioflavonoids O Anthoxanthin
Bioflavonoids or anthoxanthins are glycosides that contain a core of benzopyrene and a double bond, as well as an active hydroxy group. Although they have less effect than the anthocyanins coloring some of these compounds are potential substrates of browning (oxidation) enzymatic food. Flavonoids are important components of the bark of citrus and partly explain the significant beneficial effects to health due to its antioxidant character they possess.

Bioflavonoids. General
The first clinical data on the use of the bioflavonoids were published in 1936 by Szent-Gyorgyi and his collaborators and they were said that extracts of red pepper and lemon juice were effective, while vitamin C was ineffective in treating certain pathological states characterized by increased permeability or fragility of the walls of blood capillaries. Also the flavone fraction of crystallized lemon (called

*Automatic Translation