Bioflavonoids are the pigments that color citrus fruit. Bioflavonoids are known to improve the bioavailability of Vitamin C by protecting it from oxidation in the digestive tract. They also increase iron absorption which is why eating foods containing Vitamins C and bioflavonoids together is recommended. The antioxidant properties of Citrus Bioflavonoids make them especially useful for supporting optimal health by protecting against free-radical damage to cells and tissues throughout the body.
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