A class of related nutrients colloquially called 'Vitamin P' sharing a similar structure, subdivided into further classes; moderately well researched and causative of many benefits associated with vegetable intake.

This page features 2 unique references to scientific papers.

Research analysis by and verified by the Research Team. Last updated on Apr 29, 2017.


'Bioflavonoids' are a class of nutrients found in plants that share one of three similar structural backbones; a simple disambiguation of their structures and subcategories can be found here.

They are broken down into Flavones, Isoflavonoids, and Neoflavonoids initially. Each of these categories can be broken down further, but this page encompasses them all.

There are some properties that these compounds possess that is common to their structure, and some differences exist between compounds because of their structure. For example, due to their structure Isoflavonoids are more potent at interacting with estrogen when compared to Flavones.[1][2]

Editors' Thoughts on Bioflavonoids

The effects of bioflavonoids can sort of be grouped together into a 'General Overview' when getting them from foods.

They tend to be anti-carcinogenic, regulate hormonal status (although not too potently) and can confer long term benefits to bone and fat metabolism (stronger bones with lesser risk of osteopenia, less fat in the future although its a hard to place causation on bioflavonoids for this).

When supplemented, and taken away from foods, it is best to treat each molecule on an individual basis. A simple change can mean a world of a difference, and especially for this class dose is important.

Kurtis Frank

(Common misspellings for Bioflavonoids include bioflavinoids, bioflavanoids, flavinoids, flavanoids, falvanoids, falvinoids, bioflavonoid, bioflavanoid)