Bioflavonoids and your health.

How do bioflavonoids improve your quality of life?

In 1935, Albert Szent-Gyorgyl first described bioflavonoids when he discovered that an extract he called citrine, made from lemon peels, was more effective in preventing scurvy than vitamin C.

In 1936, Szent-Gyorgyl discovered that citrine contained a mixture of bioflavonoids, including hesperidin. So,

What are bioflavonoids?

Bioflavonoids are plant chemicals that have powerful antioxidant properties. These flavonoids are known to reduce inflammation, oxidative stress, promote healing of blood vessels, and also repair skin damage.

Flavonoids are also known as "nature's biological response modifiers" or immunomodulators. This is due to its ability to modify the reaction of the immune system. They can strengthen the immune system and help it function properly.

Currently, they are also being investigated for their role in preventing the proliferation of free radicals and their influence on breast and colon cancer.

Foods rich in flavinoids include green and black teas, Red wine and dark chocolate. These foods are rich in the bioflavonoids epicatechin and catechin. The pulp and peel of citrus fruits, broccoli, aubergine, linseed, rose, blackberries, whole grains, tubers and soybeans are also some of the foods rich in bioflavonoids. They can also be found in certain herbs such as feverfew, gingko biloba, licorice root and St. John's wort.

And a special source of flavonoids is the raw organic superfood called Golden Inca Berries. Inca gold berries are also called cape gooseberry or aguaymanto berry.

Also locally called mullaca, uvilla or cape gooseberry and it 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 America.

Golden Inca berries are wild-made, raw, and sun-dried and come from families who harvest them using sustainable methods that many generations have been using for a long time.

These raw organic superfoods are guaranteed free of heavy metals, chemicals, and pesticides.

Golden Inca berries are a good source of bioflavonoids and are also high in phosphorus, vitamin A, C, B1, B2, B6, and B12. It is also rich in protein and rich in pectin.

Anti-inflammatory, antioxidant and antiviral, these are just the benefits of having flavonoids in our body. 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 dry form, you can add them to cereals or baked goods. They can even make a quick, satisfying, nutrient-dense snack on their own. They're packed with flavor and they're also stellar superfoods. So get healthy and enjoy doing it.

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